Vegan “Honey-Mustard” Schnitzel Salad. A colorful salad with tomatoes and diced avocado served with crispy kohlrabi schnitzel, a sweet and spicy mustard dressing with agave syrup and refined with crispy coconut bacon and vegan feta cheese. This salad is the most delicious proof that even a vegan salad is anything but boring! The kohlrabi schnitzel are crispy on the outside & tender on the inside, and are the perfect meat-free alternative. The recipe is simple and can be varied according to your own taste.
Vegan version of the classic
If you are looking for a meat-free alternative to schnitzel, you should definitely try a vegetable variant. I myself am always very skeptical when it comes to vegetable alternatives, but one thing is very important here: one should say goodbye to the idea that vegan dishes and recipes serve as a 1:1 flavor substitute. That doesn’t work and it shouldn’t. Because a vegan variant can still be a very tasty alternative, believe me!
That is also one of the reasons why I enjoy vegan cuisine so much: you always try new things and are often (positively) surprised!
On my blog you can already find some recipes in which I have used vegetables as alternatives. All of these recipes convinced me that vegetables can be used to conjure up pretty cool and delicious dishes. And I bet you will like this recipe too: Vegan “honey mustard” schnitzel salad – with kohlrabi schnitzel!
Crispy cutlets made from vegetables with salad
Very tasty schnitzel can be prepared from vegetables. I used kohlrabi in this recipe. A crispy and coarse breading and tender on the inside. Perfect! Kohlrabi is well suited for the recipe because of its mild taste. But I’ve also tried celeriac, zucchini, egg plant and even mushrooms with great enthusiasm.
I combined the kohlrabi schnitzel with a mixed salad with rocket, tomatoes and avocado. There is also a honey mustard dressing with agave syrup, crispy coconut bacon and vegan feta cheese, which goes perfectly with the dressing. The salad is easy to make, perfect for spring and summer and totally reminds me of the schnitzel salad from my childhood.
Vegan “honey mustard” schnitzel salad – how it works
The salad consists of different components:
Mixed salad: I opted for a colorful leafy salad with rocket, tomatoes and chopped avocado.
Kohlrabi schnitzel: The breading is important with schnitzels and this also works without egg! The vegan breading consists of 2 parts:
- The chopped and cooked vegetables are first dipped on both sides in a mixture of flour, vegetable milk, mustard and spices. The mustard is optional, but it adds a tasty flavor to the whole thing!
- Then the vegetables are turned in a mixture of breadcrumbs, yeast flakes and paprika powder. The yeast flakes are also not absolutely necessary, but, like the mustard, contribute to a particularly aromatic taste.
I used panko breadcrumbs for the schnitzel. These are coarser than normal breadcrumbs and are suitable for particularly crispy breading. The recipe also works with fine breadcrumbs or normal breadcrumbs.
The topping: I used vegan coconut bacon and crumbled vegan feta cheese.
The dressing: A sweet and hot “honey mustard” dressing with agave syrup goes perfectly with this salad!
This salad is the most delicious proof that even a vegan salad tastes anything but boring!
Searching for more hearty recipe ideas? Take a look here…
- Cashew Sesame Tofu | Vegetable stir-fry
- Vegan Orzo Risotto
- Vegan Avocado Pesto with Spaghetti
- Crispy Cauliflower Wings with “Honey-Mustard” Dip | vegan
- Vegan Yeast Dumplings with Plum Filling | Austrian “Germknödel”
If you make the Vegan “Honey-Mustard” Schnitzel Salad, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Honey-Mustard Schnitzel Salad
- 1 large kohlrabi
- 50 g flour
- 75 ml plant milk
- 1 tsp mustard
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- 50 g panko breadcrumbs or fine breadcrumbs
- 2 tbsp oats
- 1 tsp paprika sweet
- 2 tbsp oil to sauté
- 75 g coconut chips no rasps
- 1 tbsp oil
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- ½ tbsp apple cider vinegar
- ½ tsp smoked paprika powder
- ½ tsp smoked salt
"Honey mustard" dip
- 60 g mustard
- 80 g agave syrup
- 50 ml olive oil
- 2 tbsp lemon juice
- 1/4 tsp orange pepper or cayenne pepper, optional
- salt and pepper to taste
- water as required
- mixed salad
- 2 to tomatoes cut into small pieces
- 1 avocado cut into small pieces
- vegan feta crumbled
- Peel the kohlrabi and cut into "nugget" pieces about 1.5 cm thick. Cook in boiling salted water for 10 minutes and then drain on kitchen paper.
- For the breading, stir in the flour, vegetable milk, mustard, salt, pepper and garlic powder in a deep plate until smooth. Mix the breadcrumbs, yeast flakes and paprika powder on a second deep plate. Turn the kohlrabi pieces completely in the liquid mixture, then roll them in the breadcrumbs.
- Heat oil in a pan. Bake the kohlrabi schnitzel on both sides over medium heat for about 7 to 10 minutes until they are crispy and golden brown. Then place on a plate with kitchen paper.
- Mix all ingredients well in a bowl and let the coconut chips soak in the marinade. In the meantime, preheat the oven to 180 degrees with top and bottom heat and line a baking sheet with baking paper.
- As soon as the oven is warm, spread the coconut chips on the baking sheet and bake for about 15 minutes until crispy. Turn once after about 8 minutes of baking time. Then remove and store in a storage jar.
- Mix all ingredients with a hand blender or mixer. If it is too thick, add a little more water.
- Put the lettuce with tomatoes and avocado in a bowl. Place the kohlrabi schnitzel on top. Spread the coconut bacon and vegan feta over the top. Add as much dressing as you like and serve.