I don’t normally cook with a lot of oil but this kohlrabi schnitzel looks so cute and kohlrabi itself has like zero calories so why not?
I served my kohlrabi schnitzels with sweet pea purée and it makes the dish look fancy and taste delicious. It is sweet and creamy and doesn’t need any spices. But if you like you can add small handful of mint leaves for a refreshing flavor.
First peel kohlrabi and cut it into 1/2-inch “schnitzels”. Bring a pot with water to boil and cook kohlrabi for 10 minutes. Then drain and let it cool.
Meanwhile heat vegan butter or oil in a pan over medium heat. Sauté shallot until soft and add garlic. Stir for a minute. Now add sweet peas and cook for 5 minutes if using frozen or 3 minutes if using fresh.
Transfer sautéed peas into a blender along with salt, pepper and plant-based milk. Start with 1 tablespoon at a time and blend until you reach desired smooth consistency.
Set pea purée aside and prepare the breading. Mix 1 tablespoon of flour and breadcrumbs in one bowl and cornstarch, chickpea flour, Kala Namak, pepper and water in separate bowl.
Again heat generous amount of oil in a pan (make sure it’s clean lol) over medium to high heat.
Dip kohlrabi schnitzel into a chickpea mixture, then into the breadcrumbs and coat it evenly. Fry for few minutes on each side until golden and crispy. Remove from the pan and place onto a plate lined with paper towels to absorb excess oil. Repeat with the rest of kohlrabi.
Serve with sweet pea purée, coleslaw and slice of lemon.
PrintKohlrabi Schnitzel with Sweet Pea Purée (Vegan)
Crispy vegan kohlrabi schnitzels with sweet pea purée.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 3
- Category: Main course
- Cuisine: Austrian
Ingredients
For the schnitzels:
- 1 lb kohlrabi (450g)
- 1/3 C breadcrumbs
- 1 tbsp flour
- 2 tsp cornstarch
- 2 tsp chickpea flour
- Kala Namak to taste
- black pepper to taste
- 2 tbsp water
- oil for cooking
For pea purée:
- 1 C sweet peas
- 1 shallot, diced
- 1 garlic clove, minced
- pinch of salt
- black pepper to taste
- 4 tbsp plant milk
- vegan butter or oil for cooking
Instructions
- First peel kohlrabi and cut it into 1/2-inch “schnitzels”. Bring a pot with water to boil and cook kohlrabi for 10 minutes. Then drain and let it cool.
- Meanwhile heat vegan butter or oil in a pan over medium heat. Sauté shallot until soft and add garlic. Stir for a minute. Now add sweet peas and cook for 5 minutes if using frozen or 3 minutes if using fresh.
- Transfer sautéed peas into a blender along with salt, pepper and plant-based milk. Start with 1 tablespoon at a time and blend until you reach desired smooth consistency.
- Set pea purée aside and prepare the breading. Mix 1 tablespoon of flour and breadcrumbs in one bowl and cornstarch, chickpea flour, Kala Namak, pepper and water in separate bowl.
- Again heat generous amount of oil in a pan (make sure it’s clean lol) over medium to high heat.
- Dip kohlrabi schnitzel into a chickpea mixture, then into the breadcrumbs and coat it evenly. Fry for few minutes on each side until golden and crispy. Remove from the pan and place onto a plate lined with paper towels to absorb excess oil. Repeat with the rest of kohlrabi.
- Serve with sweet pea purée, coleslaw and slice of lemon.
Nutrition
- Calories: 243
- Sugar: 7.6g
- Sodium: 239mg
- Fat: 10.3g
- Saturated Fat: 1.4g
- Carbohydrates: 32.8g
- Fiber: 8.5g
- Protein: 7.9g
- Cholesterol: 0mg
Keywords: kohlrabi, peas, Austrian, vegan, vegetarian
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