Soy-Free Vegan Schnitzel
Crispy, golden, and entirely soy-free, this Soy-Free Vegan Schnitzel recipe is a plant-based twist on a classic comfort dish that everyone can enjoy. Made from a wholesome blend of chickpea flour, mashed potato, grated carrot, and a hint of savory spices like smoked paprika and garlic powder, these schnitzels are as flavorful as they are nutritious. Gluten-free breadcrumbs add the perfect crunchy coating, while flaxseed replaces eggs for a fully vegan-friendly approach. Ready in just 40 minutes, these schnitzels are ideal for quick dinners or satisfying lunches. Serve them hot and fresh with a squeeze of lemon, a vibrant salad, or your favorite vegan sauce for a meal that's sure to impress. Perfect keywords include soy-free, vegan schnitzel, plant-based protein, gluten-free option, and easy vegan dinner.
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Recipe Information
Ingredients
- 1 cup Chickpea flour
- 0.75 cup Vegetable broth
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1.5 cups Breadcrumbs (gluten-free, if needed)
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 3 tablespoons Olive oil
- 1 large (grated) Carrot
- 1 medium (boiled and mashed) Potato
- 2 tablespoons (chopped) Parsley
Instructions
In a small bowl, combine the ground flaxseed and water to create a flax egg. Let sit for 5 minutes to thicken.
In a large mixing bowl, whisk together chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Gradually add vegetable broth to the dry mixture, whisking until a thick batter forms.
Stir in the grated carrot, mashed potato, chopped parsley, and the prepared flax egg until well combined. The mixture should form a cohesive dough.
Divide the dough into 4 equal portions and shape them into flat, oval cutlets about 1/2-inch thick.
Place the breadcrumbs in a shallow dish and coat each cutlet evenly with breadcrumbs on both sides.
Heat a skillet over medium heat and add olive oil. Once hot, carefully place the schnitzels in the pan.
Cook each schnitzel for 4-5 minutes on each side, or until golden brown and crispy.
Remove the schnitzels from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges, a fresh salad, or your favorite vegan dipping sauce.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 27.4 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2742 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
