Easy Vegan Schnitzel

I remember a long time ago my favorite thing to eat was schnitzel along with some fries any time I was on holiday, so every summer in my childhood I was filling myself with schnitzels every evening :D

And of course since I become vegetarian and then vegan, I forgot about this dish, but I still kinda remember the taste of it, and I did some research and voila - vegan schnitzel which is good enough to satisfy your cravings ;)


Today I will share a bit different kind of information as I don't think that carnivore dish should be supported ;)


That's why today I decided to share with you about the history of veganism :)


In August 1944, several members of the Vegetarian Society asked that a section of its newsletter be devoted to non-dairy vegetarianism. When the request was turned down, Donald Watson, secretary of the Leicester branch, set up a new quarterly newsletter in November 1944, priced tuppence. He called it The Vegan News. He chose the word vegan himself, based on "the first three and last two letters of 'vegetarian'" because it marked, in Mr. Watson's words, "the beginning and end of vegetarian", but asked his readers if they could think of anything better than vegan to stand for "non-dairy vegetarian". They suggested allvega, neo-vegetarian, dairyban, vitan, benevore, sanivores, and beaumangeur.

The first edition attracted more than 100 letters, including from George Bernard Shaw, who resolved to give up eggs and dairy. The new Vegan Society held its first meeting in early November at the Attic Club, 144 High Holborn, London. Those in attendance were Donald Watson, Elsie B. Shrigley, Fay K. Henderson, Alfred Hy Haffenden, Paul Spencer and Bernard Drake, with Mme Pataleewa (Barbara Moore, a Russian-British engineer) observing. World Vegan Day is held every 1 November to mark the founding of the Society and the month of November is considered by the Society to be World Vegan Month.

Barbara Moore attended the first meeting of the Vegan Society as an observer.

The Vegan News changed its name to The Vegan in November 1945, by which time it had 500 subscribers. It published recipes and a "vegan trade list" of animal-free products, such as toothpastes, shoe polishes, stationery, and glue. Vegan books appeared, including Vegan Recipesby Fay K. Henderson and Aids to a Vegan Diet for Children by Kathleen V. Mayo.

The Vegan Society soon made clear that it rejected the use of animals for any purpose, not only in diet. In 1947, Watson wrote: "The vegan renounces it as superstitious that human life depends upon the exploitation of these creatures whose feelings are much the same as our own ...".From 1948, The Vegan's front page read: "Advocating living without exploitation", and in 1951, the Society published its definition of veganism as "the doctrine that man should live without exploiting animals". In 1956, its vice-president, Leslie Cross, founded the Plantmilk Society; and in 1965, as Plantmilk Ltd and later Plamil Foods, it began production of one of the first widely distributed soy milks in the Western world.

The first vegan society in the United States was founded in 1948 by Catherine Nimmo and Rubin Abramowitz in California, who distributed Watson's newsletter. In 1960, H. Jay Dinshah founded the American Vegan Society (AVS), linking veganism to the concept of ahimsa, "non-harming" in Sanskrit. According to Joanne Stepaniak, the word vegan was first published independently in 1962 by the Oxford Illustrated Dictionary, defined as "a vegetarian who eats no butter, eggs, cheese, or milk". *source


And now it's time to jump straight to the recipe!

Prep: 15 min

Cook time: 15 min

Level: easy, medium

Servings: 6 portions

Calories per serving: 330 kcal


Find the recipe & nutrition facts below :

Ingredients:

  • 400 gr. canned chickpeas

  • 3/4 cup of flour

  • 2/4 cup of chickpea flour

  • 40 gr. of walnut flour

  • 1 small onion (chopped)

  • 3 medium mushrooms

  • 3 small pieces of beet

  • 2 cloves of garlic

  • 2 tbsp of fresh lemon juice

  • 1 tbsp oil

  • 1 tsp cumin

  • 1 tsp salt

  • 1tsp black pepper

For rolling:

  • 80 gr. cornflakes

  • 20 gr. breadcrumbs

Method:

Step 1: Rinse and drain canned chickpeas.

Step 2: Add all ingredients in a kitchen robot (or chopper/blender) blend all together until you reach dough-like consistency.

Step 3: Form schnitzels and cover them all around in breadcrumbs and blended cornflakes.

Step 4: This recipe makes at least 6 big schnitzels.

Step 5: For cooking, there are two options - frying for regular schnitzel or baking for 20min. at 180C - for a healthier alternative:)

Step 6: Serve your schnitzels with some fries on the side.

Find more recipes


 

©2019 by Bohemian Veg. Proudly created with Wix.com