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
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 Hadassah Magazine
