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Recipe for a vegan Kohlrabi Schnitzel with crushed toasted pumpkin seeds in the breadcrumb coating. It’s a traditional Austrian dish made vegan!

I had to look up was Kohlrabi was in English, because I didn’t know and found that it is also called Kohlrabi, some say cabbage turnip or german turnip.

My Austrian instinct totally came through in this recipe – I mean – Schnitzel anyone? It is such a great way to prepare Kohlrabi and I liked it a lot!

I added some crushed pumpkin seeds and white sesame seeds into the breadcrumbs – delicious!

Serve Kohlrabi Schnitzel with…

I ate it with parboiled rice and salad and the combination was great. Although the classic sides of rice and potatoes would be awesome as well (these are my go-to-sides for vegan schnitzel made with TVP).

This breaded Kohlrabi Schnitzel is also absolutely delicious in a burger! Check out the Kohlrabi Schnitzel Burger I made!

I think I’ve never had Kohlrabi Schnitzel before, although it is not an unusual dish in Austria. I remember that my grandmother used to make these sometimes but I wasn’t the biggest fan of vegetables. Actually, I didn’t eat most vegetables until I was 17! Can you believe it?! Now I couldn’t live without veggies. I’m rediscovering a lot of different vegetables right now and I love to eat seasonally so of course, I had to try it.

Kohlrabi Schnitzel Elephantastic Vegan Recipe for a vegan Kohlrabi Schnitzel, Kohlrabi slices breaded in Breadcrumbs. One large Kohlrabi resulted in 7 Kohlrabi Schnitzel and we ate two for dinner per person (and the rest later in the evening). 5 from 3 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 15 mins Total Time 15 mins Course Main Course Cuisine Austrian, Vegan Servings 2 Calories 171 kcal Ingredients US Customary Metric 1x 2x 3x 1 large kohlrabi

frying oil Egg replacement 1/4 cup all-purpose flour (you can sub it with besan or soy flour)

1/3 cup water

1/2 teaspoon paprika powder

1/2 teaspoon salt Breading 1/3 cup bread crumbs

1/2 teaspoon salt

1/2 teaspoon paprika powder

a few crushed pumpkin seeds (optional)

1 teaspoon sesame seeds (optional) Instructions Take any additional leaves off the kohlrabi and wash it. Cut the kohlrabi in 4-6 slices (about 1/3 inch) and around the slices with a veggie peeler to remove the outer layer.

In a large pot bring water to a boil and add the kohlrabi slices. Let them cook for about 8 minutes. Then drain and set aside to cool off.

Meanwhile, in a bowl, mix the ingredients for the egg replacement. It should have an egg-like consistency, you might have to add more water or flour to achieve that.

In another bowl, combine the ingredients for the breading.

When the kohlrabi slices are cold enough to handle, coat them first in the egg replacement, then in the breading and set them aside.

In a large pan heat the frying oil (the bottom should be covered with oil) and add in the Kohlrabi Schnitzel. Let them fry on medium-high heat for about 5 minutes per side. They should be golden on both sides.

After frying, put them on a paper towel to remove excess oil and enjoy! Notes The Kohlrabi Schnitzel is great with rice or cooked potatoes, salad or in a bun! Nutrition Calories: 171 kcal Carbohydrates: 18 g Protein: 4 g Fat: 9 g Saturated Fat: 1 g Sodium: 1252 mg Potassium: 324 mg Fiber: 3 g Sugar: 2 g Vitamin A: 520 IU Vitamin C: 46.5 mg Calcium: 46 mg Iron: 1.7 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan