Best ever vegan schnitzel recipe. Made with fresh vegetables and perfect crunchy crumb.
Prep Time: 30 mins
Cook Time: 10 mins
For the Schnitzel:
2 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 garlic clove, crashed
1 carrot, grated
1 cup sliced mushrooms
1/2 teaspoon coriander
1/2 teaspoon rosemary
1 large cooked white potato, mashed
1/2 cup cooked chickpeas
salt, pepper, to taste
For the Coating:
1/3 cup chickpea flour , sifted
1/3 cup water
pinch of salt
1/2 cup bread crumbs
1/4 cup panko crumbs
1 teaspoon sesame seeds
1/2 teaspoon paprika powder
1/2 teaspoon garlic powder
In a frying pan heat olive oil and add onions and garlic, cook for 3-5 minutes or until golden brown. Add carrots and mushrooms, spices and season to taste. Cook for about 10 minutes. Take away from the heat and let mushroom mixture cool.
In a food processor add mashed potato, chickpeas and mushroom mixture. Pulse until the mixture comes together and forms sticky paste. Place the schnitzel mixture in the freezer for 10 minutes.
Meanwhile in a small bowl combine chickpea flour, water and pinch of salt. In a separate bowl combine bread crumbs, panko crumbs, sesame seeds, paprika and garlic powder. Take the schnitzel mixture out from the freezer. Using your hand form tablespoons of the mixture into schnitzel shape patties. Coat schnitzel patties in flour mixture first, then in bread crumbs.
Heat oil in a frying pan over medium heat and cook schnitzels on both sides until crispy and golden brown or pop them in the oven instead. Serve warm and enjoy immediately.