Vegan Celery Schnitzel
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 celery root
- 0.5 ½ cup flour
- 1 cup plant milk (plant drink)
- Breadcrumbs
- Herbs
- salt and pepper
- Lemon juice
- oil
Print Recipe
Pin Recipe Instructions
- Cut the celery into approx. 1 - 2 cm thick slices. Remove the peel with a knife and cook in salted water for about 10 minutes. The celery slices should be done but still bite.
- Mix milk and flour and season to taste with salt, pepper, herbs and a few squirts of fresh lemon juice. Turn the celery slices in the flour-milk mixture and then in the breadcrumbs. Fry in oil on both sides for approx. 5 minutes until golden brown. I use coconut oil.
- The same thing works the same way with kohlrabi. Here, however, I would use 2 - 3 tubers for 4 servings.
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