Vegan Celery Schnitzel
This Vegan Celery Schnitzel is the plant-based version of Austria’s most iconic dish. It’s got a crispy, golden crust and it’s so delicious!!
The Best Vegan Celery Schnitzel
I have experienced with seitan recipes for vegan schnitzel and it worked really well. But this time, I wanted to try something completely different that takes less time to prepare. While traditional schnitzel recipes are made with fried meat and a breading of breadcrumbs, beaten egg and milk. I used celery as the base for my plant-based schnitzel.
I really like celery slices as the base for this vegan schnitzel, it got a tender texture when cooked and provides a subtle and savoury flavor of it’s own rather than trying to imitate meat. If you don’t like celery, you can also use tofu, seitan, eggplant or mushrooms.
Ingredients:
- celery root
- all-purpose flour
- yellow mustard
- soy milk
- chickpea flour
- Kala namak
- black pepper
- turmeric
- breadcrumbs
- oil for frying
Here is how to make Vegan Celery Schnitzel
Step 1: Cook the celery
Peel the celery root and cut it into about 1/2-inch thick slices. Cook the slices for 5 minutes in a pot of salted water, then drain them on paper towels and allow to cool.
Step 2: Breading and frying
First prepare 3 deep plates for celery: first plate, place only flour. second plate, whisk together, the soy milk, mustard, black pepper, turmeric, chickpea flour and Kala namak. And in the third plate, add the breadcrumbs and you can add paprika for taste(optional)
Step 3: Frying the celery cutlets
First coat each celery slice with flour, then dip in the batter and then coat with the breadcrumbs. Bring a deep frying pan, heat enough oil and fry the vegan celery cutlets over medium heat until brown and crispy on both sides.
How to store leftover schnitzel?
You can store leftover vegan celery cutlets schnitzel covered in the refrigerator and then reheat them in the oven or in a pan. You can also freeze them and then just add them to a pan and fry until crispy.
Please enjoy this recipe! If you tried it let me know. I love seeing your creations and remakes, so be sure to tag me on Instagram.
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Vegan Celery Schnitzel
Materials
- 1 600g celery root
- ⅔ cup all-purpose flour
- 2 tbsp yellow mustard
- ⅔ cup soy milk
- 5 tbsp chickpea flour
- 1 tsp kala namak
- 1 tsp black pepper
- pinch of turmeric
- 1⅓ cup breadcrumbs
- oil for frying
Instructions
- Peel the celery root and cut it into about 1/2-inch thick slices. Cook the slices for 5 minutes in a pot of salted water, then drain them on paper towels and allow to cool.
- Prepare 3 deep plates for celery: first plate, place only flour. second plate, whisk together, the soy milk, mustard, black pepper, turmeric, chickpea flour and Kala namak. And in the third plate, add the breadcrumbs and you can add paprika for taste(optional)
- First coat each celery slice with flour, then dip in the batter and then coat with the breadcrumbs. Bring a deep frying pan, heat enough oil and fry the vegan celery cutlets over medium heat until brown and crispy on both sides.
- Enjoy it!! Serve it with mashed potatoes or your favorite salad and asparagus or green beans
If you have Pinterest, you can find me here, and feel free to pin this recipe.
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
Vegan Artistry
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
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