This 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.
Easy Vegan Schnitzel
Easy Vegan SchnitzelDAIRY-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!
INGREDIENTS FOR EASY SCHNITZEL (VEGAN):
- Vital Wheat Gluten
- Nutritional Yeast
- Onion Powder
- Garlic Powder
- Salt
- Poultry Seasoning
- No-Chicken Vegetable Broth
- Tahini
- Oil
- All-Purpose Flour
- Black Pepper
- Egg Replacer
- Unsweetened Soy Milk
- Breadcrumbs
Full Recipe Down Below
KITCHEN EQUIPMENT I USED:
- Mixing Bowls
- Whisk
- Stand Mixer
- Measuring Utensils
- Rolling Pin
- Deep Casserole Dish with Lid or Foil
- Tongs
- Wire Cooling Rack
- Rimmed Baking Sheet
- Deep Fryer or Deep Pot
FULL RECIPE DOWN BELOW
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
- 1 cup vital wheat gluten
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1½ tsp garlic powder
- 1½ tsp salt
- ½ tsppoultry seasoning
- ¾ cup no-chicken vegetable broth+ 2-3 cups
- 3 tbsp tahini
- 1 cup all-purpose flour + 1 tbsp
- 1 tsp black pepper
- 4 eggs worth of egg replacer prepared withunsweetened soy milk
- 1½ cups breadcrumbs
- Oil, for frying
- In a mixing bowl, whisk together wheat gluten, nutritional yeast, garlic powder, onion powder, salt and poultry seasoning.
- 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, I like to use the paddle attachment.
- 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.
- Preheat oven to 350F.
- Let the dough rest for 5 mins in the stand mixer.
- Divide the dough into eight equal pieces.
- 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.
- Add 2-3 cups of broth, covering the cutlets completely. Cover the casserole dish with foil.
- Bake for 1 hour at 350 degrees, flipping at 45 mins.
- Alternatively, you can simmer the cutlets on the stove in broth for 45 mins.
- Remove that dish, uncover, and allow the cutlets to cool in the broth for roughly 15 mins.
- 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.
- 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.
- Fry the seitan until golden brown, about 3-5 mins, flipping once.
- Place onto the cooling rack to allow excess oil to drip.
- Serve immediately with a slice of lemon and parsley, gravy of choice, alongside German spaetzle noodles, roasted veggies, or a fresh green salad.
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?
- Vegan Thanksgiving Recipes
- Vegan Christmas Recipes
- Vegan Beef Wellington
- Vegan Challah Bread
- Vegan Cornbread
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Izabela Ligieza says:
Great schnitzel. Takes some time to make but well worth it. My dough was a bit hard to roll out but I noticed if after flattening it out I stretched it – it tended to stay. Then I used the meat tenderizer tool to flatten it out. Squeeze some lemon and lime on her and dress in cranberry sauce… sehr lecker.