Vegan Schnitzel

By December 29, 2020Vegan Recipes

Vegan schnitzelThis easy vegan schnitzel recipe uses 14-ingredients and can be made easily for any holiday or dinner. I’ll show you how to make vegan schnitzel using seitan & breading!

Schnitzel is a classic German dish that was a big part of my childhood growing up so I’m really happy to share my recipe for vegan schnitzel.

Vegan schnitzel recipeEasy Vegan Schnitzel

DAIRY-FREE & NUT-FREE

This vegan schnitzel can easily be adapted with your favourite seitan or change up the seasonings in the breading. I’ve experimented with many seitan recipes to discover that my super simple seitan recipe works perfectly for this schnitzel. 

Using this simple seitan and breading, this schnitzel is the perfect plant-based protein for the main dish at a dinner party or holiday meal!

Vegan schnitzelINGREDIENTS FOR EASY SCHNITZEL (VEGAN):

KITCHEN EQUIPMENT I USED:

FULL RECIPE DOWN BELOWschnitzel recipe edgy veg

HOW DO YOU MAKE SCHNITZEL FROM SCRATCH?

1. In a mixing bowl, whisk together wheat gluten, nutritional yeast, garlic powder, onion powder, salt and poultry seasoning.

2. In another bowl or stand mixer, whisk together, combine ¾ cups broth and tahini, until smooth. Mix the dry ingredients with the wet in the stand mixer until well combined. Knead the dough until it is elastic but not dry, about 15-20 minutes. 

3. Preheat oven to 350F.

4. Let the dough rest for 5 minutes in the stand mixer.

5. Divide the dough into eight equal pieces. Using a rolling pin, roll each piece of dough until it is about 1/2 inch thick, and then place them into a deep casserole dish. Add 2-3 cups of broth, covering the cutlets completely. Cover the casserole dish with foil.

6. Bake for 1 hour at 350 degrees, flipping at 45 minutes. Alternatively, you can simmer the cutlets on the stove in broth for 45 minutes. Remove that dish, uncover, and allow the cutlets to cool in the broth for roughly 15 mins.

7. Prepare your breading station; with the 3 bowls below, in a large pan or pot heat about 1 inch of oil to 325-250F, and a wire cooling rack placed on top of a lipped baking sheet. In a shallow dish or bowl, whisk together 1 cup flour and black pepper. In a second dish, prepare your egg replacer mixture. In a third dish, whisk together breadcrumbs and 1 tbsp flour.

8. One at a time, cover each cutlet in the flour/black pepper mixture, then the egg replacer, and then the breading/flour mixture. Fry the seitan until golden brown. Place onto the cooling rack to allow excess oil to drip.

9. Serve immediately with a slice of lemon and parsley, gravy of choice, alongside German spaetzle noodles, roasted veggies, or a fresh green salad.

Related Recipe: Vegan Mulled Wine | Gluhwein

schnitzel vegan

5.0 from 8 reviews
Vegan Schnitzel
 
Prep time
Cook time
Total time
 
This vegan schnitzel recipe uses 14-ingredients and super easy to make! I'll show you how to make vegan schnitzel using seitan & breading!
Author:
Recipe type: Main
Cuisine: German
Serves: 6-8 servings
Ingredients
Instructions
  1. In a mixing bowl, whisk together wheat gluten, nutritional yeast, garlic powder, onion powder, salt and poultry seasoning.
  2. In another bowl or stand mixer, whisk together, combine ¾ cups broth and tahini, until smooth.
  3. Mix the dry ingredients with the wet in the stand mixer until well combined, I like to use the paddle attachment.
  4. Knead the dough until it is elastic but not dry, about 15-20 mins, I like to use the dough hook for this. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
  5. Preheat oven to 350F.
  6. Let the dough rest for 5 mins in the stand mixer.
  7. Divide the dough into eight equal pieces.
  8. Using a rolling pin, roll each piece of dough until it is about ½ inch thick, and then place them into a deep casserole dish.
  9. Add 2-3 cups of broth, covering the cutlets completely. Cover the casserole dish with foil.
  10. Bake for 1 hour at 350 degrees, flipping at 45 mins.
  11. Alternatively, you can simmer the cutlets on the stove in broth for 45 mins.
  12. Remove that dish, uncover, and allow the cutlets to cool in the broth for roughly 15 mins.
  13. Prepare your breading station; with the 3 bowls below, in a large pan or pot heat about 1 inch of oil to 325-250F, and a wire cooling rack placed on top of a lipped baking sheet.
  14. In a shallow dish or bowl, whisk together 1 cup flour and black pepper. In a second dish, prepare your egg replacer mixture. In a third dish, whisk together breadcrumbs and 1 tbsp flour.
  15. One at a time, cover each cutlet in the flour/black pepper mixture, then the egg replacer, and then the breading/flour mixture. Fry immediately.
  16. Fry the seitan until golden brown, about 3-5 mins, flipping once.
  17. Place onto the cooling rack to allow excess oil to drip.
  18. Serve immediately with a slice of lemon and parsley, gravy of choice, alongside German spaetzle noodles, roasted veggies, or a fresh green salad.
Nutrition Information
Serving size: 1 schnitzel Calories: 284 Fat: 11.25g Carbohydrates: 27.8g Protein: 15.7g

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!


Looking For More Vegan Holiday Recipes?

Made this recipe? Let me know what you think by leaving a ⭐⭐⭐⭐⭐ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

Share My Recipe on Pinterest!Vegan Schnitzel Recipe

Order Edgy Veg Cookbook

10 Comments

  • Irene says:

    This recipe was a lot easier than I expected. I made it for my husband and he loved it. He easy meat and I don’t, so I’ll be coming back to this one for a meal we both enjoy

  • Katrina says:

    This recipe was so simple and TASTY! First time making seitan and this will definitely be a new go-to!

  • Eric says:

    Ate this and can’t believe it wasn’t meat, also takes me back to my travels in Germany!!

  • Molly says:

    I love this on a sandwich!!! Sooooo tasty and my favourite new seitan go to

  • Jack says:

    mmm this is definitely one of the things I miss most after cutting out meat. this was a really satisfying version!! thank you

  • drew peacock says:

    don’t have a stand mixer how long would you knead it by hand??

  • David Watson says:

    One of my absolute favorite German/Austrian dishes (pre-vegan) was Jägerschnitzel with a side of spaetzle and red cabbage. With a little re-arranging of the spices, I do believe this would work beautifully and I can have my comfort food back again!!! Can’t wait to try it – just need to find a good lager!

    • Jessica says:

      This recipe is SPOT ON. Wow. Being vegan for almost 10 years now, and also very good cooks, we have never found a Seitan recipe this perfect. The advice to kneed In the kitchen aid for 15 minutes and baking with the broth was so helpful for the texture and taste. Plus we finally bought panko breadcrumbs from Whole Foods which was definitely a step up from us blending bread. This recipe is just wonderful! So, thanks!!

  • Susan says:

    Omg I can’t wait to make this!!!

Leave a Reply

Rate this recipe: