Veggie Schnitzel So Good You’ll Never Go Back to Chicken

Five different kinds of plant-based schnitzel recipes.

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’s five 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

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