Vegan Kohlrabi Schnitzel Recipe | Elephantastic Vegan (2024)

FAQs

What is vegan schnitzel made of? ›

This homemade vegan schnitzel recipe will take you straight back to childhood! They're created with a Seitan base, made with vital wheat gluten, chickpeas and tofu, and breaded with a delicious crumb coat that give them the perfect crunch!

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

What Does Kohlrabi Taste Like? Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. Don't forget to remove the tough outer peel, then use the bulb either raw or cooked. It can be prepared much like a broccoli stalk, too—if raw, shred it and use it in slaw or thinly slice and use in a salad.

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.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

The best quality kohlrabi—sweet, crisp, juicy—results from fast growth without heat or moisture stress. If the plants are overheated or struggling to take up water, they will produce chemicals that have strong, bitter flavors. The bulbs will also become fibrous and may crack.

While the kohlrabi bulbs are what you'll usually see being sold, don't pass up an opportunity to pick them up if you see the greens still attached — they're delicious and can be eaten raw in salad if they're young and tender, or sautéed or steamed like mustard greens.

All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. The leaves and stems are best sautéed or added to a stir-fry. The bulb can be eaten raw, which maintains its super-crisp texture and mild bite, or it can be roasted, sautéed, steamed, or boiled and mashed like a potato.

Kohlrabi is a healthy ingredient, and it's low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable. Moderate your portion sizes to help ensure that you are able to enjoy the benefits of kohlrabi without negative digestive effects.

The leafy part can be eaten raw when young and tender or cooked like other greens as they mature. Kohlrabi also has the nickname Sputnik, since the vegetable looks like the early Russian space satellite! Kohlrabi has a long history and is popular in many cuisines including German, Irish, Indian, Chinese, and African.

What is the smell of kohlrabi? ›

Initially, the stinky feet cabbage-like smell turned me off while they were steaming (it's actually the hydrogen sulfide emitted from all brassica oleracea vegetables–like broccoli and cabbage–when cooking), but all that was forgotten on first bite.

Kohlrabi is ready to harvest when its bulb is 1 to 3 inches in diameter, or about the size of a tennis ball. Do not pick the vegetable in warm weather, as the root becomes woody. Kohlrabi leaves are also edible.

Leave whole or dice in 1/2 inch cubes. Water blanch whole 3 minutes and cubes 1 minute. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

It is characterized by being very similar in appearance and taste to the common cabbage. This nutrient-dense vegetable is very healthy for people, but can dogs eat kohlrabi? The answer is yes, kohlrabi is safe for your dog. If your dog steals some off the ground or your plate you don't need to rush to your vet.

A schnitzel (German: [ˈʃnɪt͡sl̩]) is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.

Our Aussie-made plant-based Schnitzels have that crispy, tender taste you know and love, as well as providing a good source of protein and dietary fibre.

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.

Schnitzel. One of the most versatile cuts around, schnitzel is a thin slice of meat achieved by pounding it with a meat tenderiser. This boneless cut is sliced thinly and typically comes from the thick flank.