This simple celery schnitzel with creamy mushrooms recipe is a delicious, vegan steak alternative to grandma's classic German cutlet called "Jägerschnitzel"! The crispy crust turns this healthy vegetable into a real treat, without any meat at all!
*Note: Feel free to check out the recipe video + step-by-step pictures at the top of the post!
Peel the celery root and cut into about ½-inch (1-1.5 cm) thick slices.
Put the slices in a pot, cover with salted water and pre-cook for 5 minutes. Then drain on paper towels and allow to cool a little.
Meanwhile, prepare 3 deep plates or shallow bowls for the breading station. Put the flour in one deep plate or shallow bowl. In another bowl, whisk together soy milk, mustard, chickpea flour, salt, Kala Namak, pepper and turmeric. And in the third bowl, combine the breadcrumbs and paprika powder
First coat each celery slice with flour, then dip it in the chickpea mixture and finally coat with the breadcrumbs.
Heat enough oil in a large frying pan and fry the celery cutlets on both sides over medium heat until golden brown and crispy.