Go Back
Kohlrabi Schnitzel with Mashed Potatoes is a hearty and satisfying vegan dish that brings a fresh twist to a beloved classic. The kohlrabi slices are breaded, pan-fried until golden and crispy, and served with creamy mashed potatoes. Topped with a flavorful herb oil, this dish is sure to impress even the most dedicated meat-eaters.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine German
Servings 4
Calories 400 kcal

Ingredients
  

For the Kohlrabi Schnitzel:

  • 2 medium kohlrabi bulbs peeled and cut into 1/2-inch thick slices
  • 100 g flour all-purpose or chickpea flour for a gluten-free option
  • 100 ml plant-based milk such as almond or oat milk
  • 150 g breadcrumbs use gluten-free breadcrumbs if needed
  • 1 tsp smoked paprika optional
  • Salt and pepper to taste
  • 2 tbsp olive oil for frying

For the Creamy Mashed Potatoes:

  • 600 g potatoes waxy variety, like Yukon Gold
  • 3 tbsp vegan butter
  • 100 ml plant-based milk or as needed for creaminess
  • Salt and pepper to taste

For the Fresh Herb Oil:

  • 3 tbsp olive oil
  • 1 small handful of fresh parsley chopped
  • 1 small handful of fresh thyme or rosemary optional
  • 1 tsp lemon juice
  • Salt and pepper to taste

Instructions
 

  • Prepare the Kohlrabi Schnitzel: Peel and slice the kohlrabi into 1/2-inch thick slices.
  • Season the flour with salt, pepper, and smoked paprika (if using). Dip each kohlrabi slice into the seasoned flour, then into the plant-based milk, and finally coat with breadcrumbs. Press the breadcrumbs down to ensure they stick well.
  • Fry the Schnitzels: Heat the olive oil in a large frying pan over medium heat. Fry the breaded kohlrabi slices for about 3-4 minutes per side, until golden brown and crispy. Remove from the pan and set aside on a paper towel to drain any excess oil.
  • Make the Mashed Potatoes: Peel and chop the potatoes into chunks. Boil them in salted water for about 15-20 minutes, or until fork-tender.
  • Drain and return to the pot. Mash the potatoes with the vegan butter and plant-based milk. Season with salt and pepper to taste, adjusting the creaminess with more milk if needed.
  • Prepare the Fresh Herb Oil: In a small bowl, mix the olive oil, fresh parsley, thyme (if using), lemon juice, and salt and pepper. Stir to combine.
  • Assemble & Serve: Plate the kohlrabi schnitzels with a generous portion of creamy mashed potatoes. Drizzle with the fresh herb oil and serve hot.

Notes

  • If you prefer to bake the schnitzels instead of frying, place them on a lined baking sheet and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through for even crispness.
  • For an extra touch, you can add sautéed mushrooms or a simple green salad as a side.
  • This dish can also be served with a vegan gravy for added richness.
Tip: If you're serving this dish for a special occasion, you can elevate it with a side of roasted vegetables or a tangy vegan coleslaw for a complete meal.
Keyword breaded kohlrabi, crispy schnitzel alternative, herb oil, kohlrabi recipe, Kohlrabi schnitzel, mashed potatoes, plant-based schnitzel, vegan comfort food, vegan main dish, vegan schnitzel