For a change I made some vegan Schnitzel. I normally use eggs for Schnitzel binding, but this time I decided to go without them and cheese, so I created these chickpea and butternut squash patties. They were quite soft in texture, but they still stuck together. I served them with kohlrabi mash to have a change to potato mash and also some roasted purple carrots.
Here is my recipe.
Chickpea and butternut squash Schnitzel:
½ cup dried chickpeas
1 butternut squash
1 vegetable stock cube
1 large onion
3 garlic cloves
A bunch of fresh coriander
Breadcrumbs (if needed)
Vegetable oil for frying
Soak the chickpeas overnight and cook them until they are done.
Peel the butternut squash, cut it into pieces and cook with a vegetable stock cube until it's done. Then mash it.
Chop the onion and garlic finely and cook in olive oil until soft.
Combine the components and mash them a little bit. I still like having some whole chickpeas in there, so I don't make too smooth of a burger material.
Shape burgers from the mixture and cook on both sides in oil.
1 garlic clove
2 tbsp butter
Peel the kohlrabi and cut it to pieces. Cook the pieces in water until they are soft and mash them.
Chop the garlic finely and mix it into the kohlrabi.
Add the butter, salt and pepper.
Combine the components on a plate and enjoy!
As it happens, the theme for the vegetarian cooking challenge Vegetable Palette is orange this month, so I would like to share this vegan Schnitzel recipe with the challenge. Shaheen from A2K - A Seasonal Veg Table, who hosts this challenge made a good choice with the colour, as this season is full of orange veg, at least in my kitchen with all the squashes, pumpkins and carrots.
Have a great week!