Vegetarian schnitzel

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Fried celery and turnip pulp

As a vegetarian schnitzel are similar to schnitzel prepared dishes made from slices of vegetables such as celeriac , turnips , fennel bulbs , yacon or eggplant , mushrooms as Parasol , liver Reischling or Riesenbovist and protein-rich meat substitute based on textured soy , tofu or seitan referred. They are often - the Wiener Schnitzel modeled - breaded and fried .

A classic vegetarian cuisine are celery scavenger because of its strong flavor and chewy texture. To prepare, the whole celery bulbs are pre-cooked in salted water or vegetable broth, not too soft, and after cooling, cut into slices as thick as a finger (or raw slices are cooked correspondingly shorter). These schnitzel can then be prepared according to a recipe, similar to meat. Mostly they are breaded or additionally filled like cordon bleu , with spicy vegetable ingredients such as nuts , other root vegetables , mushrooms or mixtures thereof being used instead of ham .

Turnip pulp can be prepared in the same way as celery pulp, which was mainly done in times of need such as the turnip winter .

Mushroom schnitzel is prepared from whole hats or slices of the fruiting body of corresponding mushrooms, which are only salted, breaded raw and then fried. They do not come from vegetarian cuisine, but are recipes from mushroom pickers for types of mushrooms that are little or not suitable for the usual ways of preparing wild mushrooms.

For soy schnitzel made from tofu or textured soy ("soy meat") and schnitzel made from seitan ("wheat meat"), the initially almost neutral tasting slices are usually marinated in soy sauce with spices and then breaded or fried. Among the vegetarian schnitzel, they supposedly have the most meat-like taste and are also industrially produced as ready-made meals .

Web links

Wikibooks: Cookbook: Seitan patty  - learning and teaching materials