The farmer’s markets are brimming with fresh vegetables from eggplant and zucchini to tomatoes and corn. So we thought now was a great time to change up your favorite chicken schnitzel for a plant-based version – made with fresh, colorful vegetables, tofu or even chickpeas. Here are seven delicious recipes to try.
1. Sumac-Spiced Eggplant Schnitzel from The Washington Post
2. Portobello Mushroom Schnitzel from Tori Avey
3. Oven-Baked Zucchini Schnitzel from The Grantham Gardener
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4. Tofu Schnitzel with Potato Wedges from Nine Kitchen
5. Chickpea Nuggets from The Kitchn
6. Cabbage Schnitzel from Sonya Sanford
7. Corn Schnitzel from Kveller
