Vegan Schnitzel Recipe | Elephantastic Vegan (2024)

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Vegan Schnitzel – a veganized version of the classic Wiener Schnitzel. Textured vegetable protein is the perfect base for our schnitzel because it has an excellent meat-like texture.

Vegan Schnitzel Recipe | Elephantastic Vegan (1)

As an Austrian, Schnitzel was part of my childhood. I even had phases where I practically lived off that stuff. Therefore, when I went vegan I looked for something that could be my equivalent of the traditional schnitzel. And I found it by using TVP slices as a base for the vegan schnitzel.

I usuallymake a big batch of these mini-schnitzels and use half of them immediately (they taste soft – reminding me more of chicken) andthe other half of them cold ina burger or for a cold plate (they’ll get a more pork-like texture). So if you want that too, make sure you double the recipe.

Vegan Schnitzel Recipe | Elephantastic Vegan (2)

The base: TVP

Vegan Schnitzel Recipe | Elephantastic Vegan (3)

This is TVP (Textured Vegetable Protein) – the base product we’re working with for this recipe. I really love this stuff as a meat alternative, because the textureis so meat-like andyou can store it for months.

I’ve written a whole guide about TVP (what it is and how to use it). Definitely, check it out if you want to learn more about it and I’ve also included my favorite recipes using TVP in that guide.

Alternative: If you can’t get your hands on TVP slices, this Seitan Schnitzel (with homemade Seitan) or this Vegan Kohlrabi Schnitzel are great alternatives!

How to make Vegan Schnitzel

The ingredients

You only need a couple of ingredients to make this vegan schnitzel:

  • TVP slices
  • frying oil
  • for the egg replacement:
    • flour (wheat flour or chickpea flour)
    • water
    • kala namak (or regular salt)
    • sriracha sauce (optional)
  • for the breading:
    • fine breadcrumbs
    • panko flakes (if you don’t have panko flakes, add more fine breadcrumbs)
    • sesame seeds (optional)
    • spices (I use chicken seasoning consisting of salt, paprika powder, garlic powder, and onion powder)
    • dried rosemary (optional)

The basic steps

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Vegan Schnitzel Recipe | Elephantastic Vegan (5)
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Vegan Schnitzel Recipe | Elephantastic Vegan (8)
Vegan Schnitzel Recipe | Elephantastic Vegan (9)

My favorite side dishes for Schnitzel are rice with peas and oven baked potato slices.

You can also serve it with:

  • Buttery Parsley Potatoes
  • Pan-Roasted Brussels Sprouts in Soy Sauce
  • Kalettes / Flower Sprouts
  • Vegan Mashed Potatoes with onions and garlic
  • Homemade Crinkle Cut Fries
  • Potato Wedges with Za’atar
  • Stovetop Vegan Mac and Cheese
  • Oven-Baked Sweet Potato Slices

How to get the breading to stick without eggs

Breading TVP or any other meat replacements, tofu, veggies, etc. without eggs is not hard at all.

For the egg alternative, I mix together all-purpose wheat flour (alternatively chickpea flour does work too), water, salt,and sriracha (optional) until it reaches an egg-like consistency.

You can check out the detailed ratios below in the recipe. If the egg replacement is too thick, you can always add more water. If it’s too thin, add more flour.

Then dip the cooked TVP slices or whatever you want to bread in the egg replacement before you coat it in panko flakes or breadcrumbs.

Works like a charm! No one needs eggs for that (or for anything for that matter) :)

Vegan Schnitzel Recipe | Elephantastic Vegan (10)

More Veganized Austrian Recipes

  • Seitan Schnitzel (Schnitzel made with homemade seitan as a base)
  • Kohlrabi Schnitzel (Schnitzel made with kohlrabi as a base)
  • Austrian Pancake Soup(Fritattensuppe)
  • Cheesy Spaetzle (Käsespätzle)
  • Potato Cheese Spread(Kartoffelkäse)
  • Bread Dumplings (Semmelknödel)

Love it? Rate it!

I hope you’ll enjoy this veganized version of the classic Wiener Schnitzel as much as I do!

Let me know if you give this recipe a try! I’d love to hear how it turns out for you.

If you don’t want to miss out on new recipes,subscribe to my weekly newsletterand follow me onInstagramandFacebook!

Cheers, Bianca

Vegan Schnitzel Recipe | Elephantastic Vegan (11)

Vegan Schnitzel Recipe | Elephantastic Vegan (12)

Vegan Schnitzel

Elephantastic Vegan

Recipe for vegan Schnitzel made with TVP (Textured Vegetable Protein). It's so delicious and tastes just like the real deal!

4.80 from 10 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Austrian, Vegan

Servings 2 (6 schnitzel)

Calories 337 kcal


  • 6 TVP slices (Vegan TVP Chicken Slices)
  • enough frying oil to cover the pan (e.g. canola oil, rapeseed oil, corn oil)

Ingredients for the egg replacement

  • 1/3 cup all-purpose wheat flour or chickpea flour
  • 1/3 cup water
  • 1/4 teaspoon kala namak or regular salt
  • 1/4 teaspoon sriracha sauce

Ingredients for the breading

  • 1/2 cup fine breadcrumbs
  • 1/4 cup panko flakes
  • 2 tablespoons white sesame seeds
  • 2 teaspoons chicken seasoning *
  • 1/2 teaspoon dried rosemary


  • Heat water in a big pan or 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 (this works best with a slotted spoon).

  • In a bowl, whisk together the ingredients for the 'egg' replacement (it should have the consistency of an egg, add more water or flour if needed).

    In another bowl,combine the ingredients for the breading.

  • Put one TVP slice after another first in the egg alternative mixture, then in the breadcrumbs.

  • Heat a large pan with frying oil (enough so that the bottom of the pan is coated) over medium to high heat. Place the breaded TVP slices into the oil and let them fry until they're golden brown, then flip them over and let them fry on the other side as well.

  • Once they are golden and crispy on both sides, they are ready to serve! They are delicious with rice & peas and oven-baked potato slices.



*If you don’t have chicken seasoning, use 1/2 teaspoon salt, 1/4 teaspoon paprika powder, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon pepper.


Calories: 337kcalCarbohydrates: 46gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 574mgPotassium: 196mgFiber: 5gSugar: 2gVitamin A: 86IUVitamin C: 1mgCalcium: 225mgIron: 6mg

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Vegan Schnitzel Recipe | Elephantastic Vegan (2024)


What is a vegan schnitzel made of? ›

Vegan schnitzel can be made from various ingredients, including seitan, mushrooms, and jackfruit. This particular tofu schnitzel recipe uses extra-firm tofu as the main ingredient.

What can you substitute for eggs in a schnitzel? ›

To keep the Schnitzel crispy, coat it in a batter made with soy milk and flour, cover it in bread crumbs, and deep-fry it in vegetable oil at the right temperature of 350°F or 180°C. What can you use instead of egg to bread a schnitzel? You can replace eggs with a batter made of soy milk and flour.

What is vegan schnitzel nutrition? ›

Halsans Kok Vegan Schnitzel (1 serving) contains 10g total carbs, 5.8g net carbs, 8.3g fat, 11g protein, and 169 calories.

What is a schnitzel made up of? ›

Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken. The meat can be breaded and then deep fried or it can also be pan fried and then be used as breading or just be consumed without the bread.

Why do Jews eat schnitzel? ›

The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. During the early years of the state of Israel, veal was not obtainable, and chicken or turkey proved to be inexpensive and tasty substitutes. Packaged schnitzels are widely available in the frozen food section of most supermarkets.

What is a natural schnitzel? ›

A Natur Schnitzel (naturally) is a cutlet that is cooked without being breadcrumbed. It is kept plain - natural - so we call it Natur Schnitzel. Cutlets are tenderized with a meat hammer, seasoned with salt and pepper and fried on both sides in little vegetable oil.

What is a vegan alternative to egg for breadcrumbs? ›

What are the best egg substitutions?
  • Aquafaba. That's right, you can make an impressive egg white substitute using the water from a drained can of chickpeas. ...
  • Ground flax seeds. ...
  • Apple purée. ...
  • Yogurt (regular or dairy-free) ...
  • Mashed banana. ...
  • Silken tofu. ...
  • Chia seeds. ...
  • Coconut oil.

Can I use milk instead of egg for schnitzel? ›

I've been told that a great option to avoid eggs is melted butter before rolling it in the spices or coating, but I found that you can use milk or yogurt. The trick is to ensure that your fish or chicken fillet piece is dry so the coating sticks.

Do vegans eat seitan? ›

Seitan is an excellent protein source for vegans and vegetarians who are allergic to soy. Because it's made from wheat and not soy, it's okay for those with soy allergies to eat.

What foods contain mycoprotein? ›

What Foods Have Mycoprotein?
  • Fish fillets.
  • Fish sticks.
  • Chicken patties.
  • Chicken nuggets.
  • Beef burgers.
  • Beef steaks.
  • Sausages.
  • Meatballs.

Is seitan full of protein? ›

A 3-ounce serving of seitan usually contains 15–21 grams of protein. That's roughly equivalent to animal proteins such as chicken and beef. Like all plant foods, seitan contains some amount of all nine essential amino acids.

What is schnitzel called in America? ›

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Why do you put lemon on schnitzel? ›

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

What is the most popular schnitzel? ›

One of the most popular types of schnitzel, weiner schnitzel is made from thinly pounded veal cutlet that's breaded and fried. “Weiner” means Viennese, and it is a national dish of Austria.

What is vegan seitan made from? ›

Seitan is a plant-based meat substitute made out of wheat gluten. It's made by rinsing prepared wheat dough to remove the starch, leaving a sticky mass of protein that can be flavored, cooked, and used in a number of dishes.

What is vegan meat called seitan? ›

What is seitan? Seitan (pronounced 'say-tan') is a vegan meat alternative made from hydrated gluten, which is the main protein found in wheat. It's sometimes also called wheat gluten, wheat meat, wheat protein or just pure gluten.

Is seitan a vegan meat substitute? ›

Seitan is a plant-based meat substitute made from wheat gluten that mimics the flavor and texture of chicken. You can buy it in many health food supermarkets, or you can make it yourself. It's typically made out of vital wheat gluten, an ingredient that has a similar texture to flour but is mostly, well, gluten.

Is seitan vegan meat? ›

Seitan is an excellent source of protein for vegans and vegans. It contains vital amino acids, making it a complete protein. Moreover, it is low in fat and carbohydrates, making it a favourable option for those looking to maintain a balanced diet.


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