#day48 – aubergine schnitzel for lunch

What’s better than celebrating world vegan day with a schnitzel? Exactly, a healthy schnitzel. A fresh, light vegetable schnitzel. No meat, no animal products. World vegan day was actually already yesterday. I honored this day with preparing a vegan lunchbox for work. Today at the office I enjoyed my aubergine schnitzel, bathed in olive oil and sesam seeds, with hummus and beetroot tomato salad. Uhh, I’m feeling so energized now.

Do you want to sex up your office day as well? Here is my recipe.


  • 1 small aubergine
  • flour (I used rice flour, but you can take any other)
  • vegan cream
  • breadcrumps
  • sesam seeds
  • 1 beetroot
  • 5 cocktail tomatos
  • olive oil and apple cider vinegar
  • chiliflakes, salt and pepper
  • chives
  • 100g hummus


First prepare the schnitzel. Remove the ends of the aubergine and cut it into thin slices (round about 5 pieces). Take three plates and fill each one with the flour (mixed with salt and pepper), the vegan cream (mixed with chili flakes) and the breadcrumps (mixed with sesamseeds). Put every aubergine piece first into the flour, then into the vegan cream and finally into the bread crumps. Heat up some olive oil in a pan and roast every piece until it turns golden.

For preparing the salad cut the cooked beetroot into thin slices and quarter the tomatos. Mix everything with some olive oil, apple cider vinegar, salt and pepper. Finally sprinkle it with sesam seeds and chives.

I hadn’t time to make the hummus and bought it. But my best friend Ella has a good hummus recipe, if you want to prepare it yourself.

Happy world vegan day, friends!

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