VEGAN SCHNITZEL #vegetarian #dinner

VEGAN SCHNITZEL #vegetarian #dinner

Vegetarian Schnitzel – a veganized variant of a great Wiener Schnitzel. Finished vegetable protein makes the ideal base for our schnitzel since it has a superb meat-like surface.

As an Austrian, schnitzel was a piece of my adolescence. I even had stages where I for all intents and purposes lived off that stuff. Hence, when I went veggie lover I searched for something that could be my likeness the customary schnitzel. Also, I discovered it by utilizing TVP cuts as a base for the veggie lover schnitzel.

I for the most part make a major bunch of these smaller than expected schnitzel and utilize half of them promptly (they taste delicate – helping me more to remember chicken) and the other portion of them cold in a burger or for a virus plate (they'll get a more pork-like surface).

Also Try Our Recipe : summer bliss bowls with sweet potato falafel and jalapeño ranch

VEGAN SCHNITZEL #vegetarian #dinner #vegan #lunch #vegetables

Ingredients

  • 6 TVP slices (Vegan TVP Chicken Slices)
  • enough canola oil to cover the pan

Ingredients for the egg alternative

  • 1/3 cup chickpea flour , sifted
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon sriracha sauce
  • Ingredients for the breading
  • 1/2 cup fine breadcrumbs
  • 1/4 cup panko flakes
  • 2 teaspoons white sesame seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon dried rosemary

Instructions

  1. Heat water in a big pot and toss the TVP slices in there once it's boiling. When the TVP slices are soft, drain them and gently press the water out of them.
  2. In a bowl, whisk together the ingredients for the 'egg' alternative (it should have the consistency of an egg, add more water or flour if needed). In another bowl, combine the ingredients for the breading.
  3. Put one TVP slice after another first in the egg alternative mixture, then in the breadcrumbs.
  4. When all TVP slices are coated you can put them in a large hot pan with enough canola oil so the whole pan is coated. Turn them once the side is golden and crispy.
  5. Pan-fry it on the other side for 3-4 minutes.
  6. Serve with parsley potatoes and rice for example and enjoy!

For more detail : bit.ly/38nL5Y2

Read More Our Recipe : EASIEST PROTEIN EVER – HIBACHI SHRIMP

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