A simple, hearty dish made with a whole grain base and served with sautéed mushrooms.
This meat-free schnitzel offers a satisfying texture and gentle flavor, making it a comforting option for everyday meals.
“Healthy Everyday Meals”
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This recipe is No. 3 in the “Healthy Everyday Meals” series.
Ingredients
- approx. 180 g whole grain flour
- 1 pinch salt
- approx. 750 ml water
- 100 g leek
- 1 tbsp butter
- 1 tbsp soy flour
- 1 egg yolk
- marjoram, to taste
- thyme, to taste
- cayenne pepper, to taste
- black pepper, to taste
- paprika powder, to taste
- nutritional yeast (optional)
- a little vegetable broth
- approx. 6 tbsp breadcrumbs
For the mushrooms
- 250 g mushrooms
- 1 tbsp butter
- 1 small onion
- a little broth
- nutritional yeast (optional)
Instructions
- In a bowl, mix the whole grain flour, salt, and water to form a smooth batter.
- Bring the mixture to a brief boil and cook for about 2 minutes, stirring gently.
- Finely slice the leek and sauté it in butter until soft.
- Add the leek to the batter and mix well.
- Stir in the soy flour, egg yolk, herbs, spices, and a little broth.
- Add breadcrumbs as needed until the mixture becomes firm enough to shape.
- Form small schnitzel-shaped patties.
- Coat each piece lightly with breadcrumbs.
- Place on a greased baking tray.
- Bake at 200℃ (392℉)for about 20–30 minutes, turning once halfway through.
- Meanwhile, sauté the mushrooms in butter.
- Add finely chopped onion and cook briefly.
- Season with a little broth.
- Serve the schnitzel topped with the mushrooms.
Tips & Notes
Choose the right consistency
→ The mixture should be firm enough to shape without falling apart
Do not make the base too thin
→ A slightly thicker base helps maintain structure
Adjust with breadcrumbs
→ If the mixture is too soft, add more breadcrumbs gradually
Turn during baking
→ Ensures even browning on both sides
Prepare mushrooms just before serving
→ Keeps them juicy and flavorful
Important Points
Too much liquid
→ The mixture may not hold its shape
Too little binding
→ The schnitzel can fall apart
Over-seasoning
→ Keep the flavors balanced and mild
About Grandma Helga
Grandma Helga is a mother and grandmother who spent many years cooking for her family.
The recipes shared on this site are the ones she prepared in her everyday life.
They have been carefully preserved from her handwritten notes and passed down over time.
Today, her family organizes, translates, and shares them so they can continue to be enjoyed.
All recipes are simple, reliable, and made for real daily cooking.
