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!

Kohlrabi tastes like a peppery version of the insides of a broccoli stem. It has the sweetness of the broccoli with a bit of the peppery spice of turnips or radishes. If you want to emphasize its sweetness, try adding a pinch of sugar when you're cooking kohlrabi.

All parts of the kohlrabi can be eaten, both raw and cooked. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures.

Kohlrabi is crunchy with a delicate pepper zing similar to turnips, yet it's also mild and slightly sweet like cabbage.

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.

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.

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.

It's a regular snack for teething toddlers. Or we use it in a vegetable soup. But most of the time I use it as a side dish i.e. for Frikadellen (German meatballs) or other meat dishes. I first cut and cook the kohlrabi and then make a white sauce where I mix the cooking water and later add the kohlrabi.

If you're interested in cooking with kohlrabi, you may be wondering whether or not you should peel it. I recommend that you do peel kohlrabi, since it's surrounded by such a tough outer layer. Plus, it's good to remove any damaged or bruised areas before eating.

Further, “current research⁴ suggests that glucosinolates, a class of phytochemicals found almost exclusively in cruciferous vegetables such as kohlrabi, exhibit anti-inflammatory, antioxidant, and chemo-protective effects, aka anti-cancer benefits,” shares Kalloo.

Is kohlrabi a gassy vegetable? ›

Eating kohlrabi in large quantities can cause bloating, gas, or even worsen diarrhoea. In addition, the fibre can lead to bloating as fibre takes a very long time to digest and break down. So if you have issues related to gastrointestinal problems like bloating or gas, you should avoid consuming it in raw form.

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. A European botanist first described kohlrabi in 1554.

- Eat raw, peeled and cut into slices or sticks, with optional dip of choice. - Cut into cubes or sicks, boil in salted water until soft, drain, melt butter in the pot and let it brow a bit, toss kohlrabi in the brown butter. Chopped parsley recommended but optional.

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 dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken. The meat can be breaded and then deep fried or it can also be pan fried and then be used as breading or just be consumed without the bread.

This breaks down the meat fiber and ensures the most tender of schnitzels. It's then dredged in flour, egg, and then bread crumbs before frying to a delicious golden brown. Like podcasts? Listen to this one on German foods!

Seitan is a plant-based meat substitute made out of wheat gluten. It's made by rinsing prepared wheat dough to remove the starch, leaving a sticky mass of protein that can be flavored, cooked, and used in a number of dishes.