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: The Edgy Veg
Recipe type: Main
Cuisine: German
Serves: 6-8 servings
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Serving size: 1 schnitzel Calories: 284 Fat: 11.25g Carbohydrates: 27.8g Protein: 15.7g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/12/29/vegan-schnitzel/