Vegan sourcream Schnitzel or vegan Austrian Rahmschnitzel

This is a veganised version of a very popular dish in Austria. It's gluten-free, high in protein, nourishing and very rich in taste.

This recipe actually happened by accident. One night I came home and was very hungry for something really tasty. So I looked in the fridge and found some tempeh and chargrilled artichokes in oil I needed to use up. And I can't remember how, but I started experimenting, did a bit of research and all of a sudden this recipe happened! It's a classic in Austria and I loved it when I was a child. This version tastes very meaty (chicken or turkey-like) but is meat-free, dairy-free, nut-free and can be gluten-free if you use gluten-free pasta. Try it for yourself.

Phil from Exceedinglyvegan

Never Miss
a vegan

Sign up to my newsletter now

and receive exclusive recipes and my latest vegan dishes and news.

Sign up
Vegan recipes

INGREDIENTS (2-3 portions):

Sour cream sauce ingredients:

  • 180g chargrilled artichokes in oil
  • 1 large onion
  • 1 tsp sage
  • 3 tsp minced garlic
  • 1 tsp paprika powder
  • 1 tsp lemon juice
  • 1 veggie stock cube
  • 1 tsp soy sauce
  • 1 pack of mushrooms
  • 2 cups of soy milk (470ml)

Other ingredients:

  • Freshly ground pepper
  • 1 pack of mushrooms (any kind)
  • 1 pack of tempeh
  • Pasta (normal or gluten-free)
  • Parsley (optional)

Make cooking easier with my ingredient converter: Click to open

Liquid Converter
Weight Converter
Temperature Converter


Start chopping up one large onion and squeeze some of the oil out of the chargrilled artichokes and chop them up as well. Put both into a pan and sauté with 1 tsp of sage and 2 tsp of minced garlic until the onion softens and browns (you don't need to add any oil to the pan as the artichokes would still be quite oily).

In the meantime slice the mushrooms and sauté in a bit of oil, 1 tsp of minced garlic and salt. If they are very watery make sure most of the water evaporates.

Then add the onion and artichoke into a large blender (or small blender and repeat below process). Add paprika powder, lemon juice, 1 veggie stock cube, 1 tsp soy sauce and 2 cups of soy milk (470ml). Blend until very smooth.

Pour the mixture into a large pan on medium to low heat. Cut the tempeh into thin schnitzels and add to the pan with the sautéd mushrooms. Season to taste with salt and freshly ground pepper and let simmer for about 15 minutes so the tempeh can absorb all the flavour.

While this is simmering cook some pasta.

When everything is done serve on a large plate, garnish with parsley and have some fresh green salad on the side. Enjoy!

And if you like veganised Austrian classics then try my Reisfleisch (rice and beans), recipe is here.

Loading Conversation