Vegan Schnitzel Recipe | Elephantastic Vegan (2024)

FAQs

What can I use 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.

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.

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

Because its texture closely resembles meat, TVP can be used in similar ways that ground beef would be. Work it into a delicious chili recipe or use it as a meat replacement in homemade lasagna. Adding TVP to your plant-based recipes will boost protein and texture while also adding bulk to a meal.

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.

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.

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.

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.

It's high in protein and iron

Gram for gram, that's about three times as much protein as beef or lamb. With about 5 milligrams of iron per 100 grams, seitan has as much iron as kangaroo meat or beef. But as for other plant-based foods, the non-haem iron in seitan is not as readily absorbed as the haem iron in meats.

Does seitan have more protein than chicken? ›

For instance, 2 ounces of seitan has the same amount of protein as a 2-ounce serving of chicken breast. Compared to plant-based protein options, a 2-ounce serving of seitan provides 4 grams more protein than 1 cup of edamame, 7 grams more than 2 ounces of firm tofu and 6 grams more than 2 ounces of tempeh.

What are the disadvantages of TVP? The main disadvantages of including this product in your diet include: Difficulty digesting soy properly — When soy is not fermented (soaked and sprouted), it can be hard to break down due to antinutrients it contains, which block some of its minerals from being absorbed.

Potential downsides

Although TVP can be made from several different ingredients, it's typically made from soy. Soy is one of the most common allergens. If you have a soy allergy, consuming soy-based products can cause serious side effects, including anaphylaxis, which can be life threatening ( 14 ).

In short, the answer is yes. While TVP is a processed food, it's derived from a healthy ingredient and provides a complete source of plant-based protein essential to one's health. That being said, like anything, TVP should be enjoyed in moderation. Additionally, it should not be your only source of protein.

CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place. You can use 1/4 cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes. You can use 1/4 cup (60 grams) of plain yogurt or buttermilk to replace 1 egg.

The typical three-step process is flour, eggs and then breadcrumbs. Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm.

You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.