It’s That time of year! Bust out your stein and clear your calendar It’s Oktoberfest Season! No more will you the the sad vegan resorting to a liquid dinner while your friend munch down on your traditional favorites! This recipe rivals even the BEST German Schnitzel recipes! Why?! Because I used the traditional recipe and made it your all vegan pal! Chow down mein schatz and Zum Wohl!!!
Makes 4 Schnitzels
- 1 cup vital wheat gluten
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp poultry seasoning
- ¾ cup vegetable broth
- 2 tbsp tahini
- 2-3 cups of vegetable broth
- coconut oil
- 1 onion chopped
- 1 cup all purpose flour mixed with 1 tsp black pepper
- 2 eggs worth of egg replacer mixed with almond mylk
- 1½ cups breadcrumbs mixed with 1 tbsp all purpose flour
- In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder and poultry seasoning.
- In a larger bowl, combine ¾ cups broth and tahini and whisk until smooth.
- Mix the dry ingredients with the wet and stir until well combined.
- Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
- Divide the dough into eight equal pieces.
- Roll each piece of dough until it is a ½″ cutlet and then place in casserole dish, covering them with vegetable broth.
- Cook cutlets in 2-3 cups broth and onions for 1 hour at 350 degrees, flipping at 45 minutes.
- Get your three bowls ready.
- Dip each seitan cutlet in the flour/black pepper, then the egg replacer/mylk, then the breading/flour.
- In a large, heavy-bottomed frying pan, heat ½" to 1" of oil. There should be enough oil to cover the cutlets completely.
- Fry the seitan a couple cutlets at a time, about 5 minutes or until they are golden brown, flipping once.
- Pat excess oil off each cutlet and place cutlet on a bun, topping with your favorite mushroom gravy, or sauerkraut.