Schnitzel is one of my favorite foods for a lot of reasons. Actually. we don’t need reasons to like it, Schnitzels are just superb, and here I have yet another recipe of schnitzel that’s going to blow your mind!
INGREDIENTS:
1 cup (210g – 7.4 ounces) of raw soaked and drained chickpeas
1/2 cup (100g – 3.5 ounces) of oatmeal
500ml (16.90 ounces) of water
1 cup of finely shredded cabbage
2 teaspoons of garlic powder
2 cubes of veggie bullion
1 teaspoon of black pepper
All-purpose flour OR rice flour
Panko bread OR gluten-free breadcrumbs
Salt to taste
Black pepper to taste
1/2 teaspoon of smoked paprika
1 teaspoon of veggie bullion powder
Sparkling water OR regular water with 1/2 teaspoon of baking soda
2 teaspoons of lemon juice
METHOD:
Soak the chickpeas overnight or for a minimum of 8 hours, then drain them.
You can also freeze a large batch of already soaked chickpeas for future use.
Add the chickpeas, oatmeal, salt, black pepper, and garlic powder to a blender and blend very well.
Add the olive oil to a skillet over medium heat, when hot, add the shredded cabbage and sauté it over medium-low heat until it changes color and becomes softer but not mushy, we need them cooked but firm. Reserve.
Add the blended chickpeas to a pot over medium heat and with the help of a whisk, whisk it until it thickens up considerably, this will take around 20 minutes.
When the chickpeas are ready, add the sautéed cabbage, mix to incorporate, then transfer to a large shallow dish/baking sheet, then refrigerate it until firms up, this should take about 3 hours, depending on how large your dish is.
Remove the chickpeas from the fridge, cut them into cutlets, and bread it.
For breading it, we are going to mix the flour, paprika, salt, pepper, and veggie bullion onto a plate, then slowly add the water until it becomes thick enough to cover the cutlets but not thin enough that doesn’t cover them. It is supposed to be a medium consistency.
Add the panko bread onto another plate, then dip the cutlets into the batter, then into the panko bread until it covers the cutlets very well, remove the excess, place them onto a clean plate or a cooling rack.
Add vegetable oil to a skillet, turn the heat to medium, when hot, carefully add the cutlets and allow them to brown, this should take 2 to three minutes, then flip it and allow it brown on the other side.
😋 IMPORTANT TIP: Because any fried dish requires a good acidic side dish to compliment and elevate its flavors, serve the schnitzels with a side of lingonberry sauce, dill buttered baby potatoes, and a simple vinaigrette salad.
🤗PRINTABLE RECIPE: www.chefjanapinheiro.com
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🌱 SOME OTHER AWESOME RECIPES:
❤️ My vegan Italian sausage recipe: https://youtu.be/pIqOadOOHQw
❤️ My vegan TVP recipe: https://youtu.be/Kgs5XmAtsXs
❤️ My vegan white mozzarella cheese: https://www.youtube.com/watch?v=5_FRd75-G7g
❤️ My vegan ricotta cheese recipe: https://www.youtube.com/watch?v=dUoCz…
❤️ My panko bread recipe: https://www.youtube.com/watch?v=HvOjF…
❤️ My nutritional yeast substitute recipe: https://youtu.be/LEThDXnaCPM
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Support me on Patreon:
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Follow me on Social Media:
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https://www.chefjanapinheiro.com
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MUSIC:
“BLUEBIRD”
E’s Jammy Jams – YouTube Music
“SALAMANCA”
Sarah The Illstrumentalist – Epidemic Sound
“TELL ME SHOULD I’VE KNOWN
Victor Lundberg – Epidemic Sound
“SOMEBODY TO LOVE”
Andy Delos Santos – Epidemic Sound
“YUAR”
Happy Fun and Acapella – Envato Music
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THE BEST VEGAN SCHNITZEL OF YOUR LIFE! SOY-FREE & GLUTEN-FREE recipe by chef Jana Pinheiro
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