Do you know what a ‘schnitzel’ is? In german speaking countries, ‘schnitzel’ describes a slim, boneless piece of meat that is first dipped in flour, then a beaten egg, and finally in bread crumbs before getting deep- or pan-fried. When I grew up, my father would often make these for saturday or sunday lunch, usually paired with boiled potatoes and some veggies.
While I never really missed eating meat after I stopped eating it, I sometimes miss the ‘schnitzel’ feeling of the fried egg and bread crumbs crust. So I decided to reinvent the ‘schnitzel’ in a vegan version – with celery as the meat, and a creamy mustard mixtures that replaces the egg. Since I planed to enjoy this as a light dinner, I paired it with some crisp lettuce and a light soy cream dressing. But you can of course pair the vegan ‘schnitzel’ with whatever you like!
- 2 (or more) about 1 cm thick slices of celery root
- 1 tablespoon of dijon mustard
- 2 tablespoons water
- 1/2 teaspoon of soy flour
- a pinch of salt
- some all purpose flour
- 2 tablespoons breadcrumbs
- oil for frying
- 2 cups of lettuce
- 1 tablespoon soy cream
- 1/2 teaspoon white vinegar
- salt and black pepper to taste
Dust both celery slices with all purpose flour. Mix mustard, water, soy four and a pinch of salt and pour into a shallow dish. Place the bread crumbs into another shallow dish. Take the celery slices, and first dip into the mustard mixture. Make sure the celery is evenly coated with it before dipping the slices into the bread crumbs. Heat some oil in a pan and gently fry the celery slices for about 3 to 5 minutes from both sides.
In the meanwhile, mix a dressing from soy cream, white vinegar, salt and pepper and wash and clean the lettuce. Pat dry before mixing with the dressing so you don’t water it down. Serve celery slices with the lettuce on the side. Enjoy!
Note: Try using the celery schnitzels in a veggie burger – I promise you won’t miss the meat!