Vegan Schnitzel
Prep time
Cook time
Total time
This vegan schnitzel 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!!!
Recipe type: Main
Cuisine: German
Serves: 4
  • 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
Bowl 1
  • 1 cup all purpose flour mixed with 1 tsp black pepper
Bowl 2
  • 2 eggs worth of egg replacer mixed with almond mylk
Bowl 3
  • 1½ cups breadcrumbs mixed with 1 tbsp all purpose flour
  1. In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder and poultry seasoning.
  2. In a larger bowl, combine ¾ cups broth and tahini and whisk until smooth.
  3. Mix the dry ingredients with the wet and stir until well combined.
  4. 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.
  5. Divide the dough into eight equal pieces.
  6. Roll each piece of dough until it is a ½″ cutlet and then place in casserole dish, covering them with vegetable broth.
  7. Cook cutlets in 2-3 cups broth and onions for 1 hour at 350 degrees, flipping at 45 minutes.
Breading The Cutlets
  1. Get your three bowls ready.
  2. Dip each seitan cutlet in the flour/black pepper, then the egg replacer/mylk, then the breading/flour.
  1. In a large, heavy-bottomed frying pan, heat ½" to 1" of oil. There should be enough oil to cover the cutlets completely.
  2. Fry the seitan a couple cutlets at a time, about 5 minutes or until they are golden brown, flipping once.
  3. Pat excess oil off each cutlet and place cutlet on a bun, topping with your favorite mushroom gravy, or sauerkraut.
Recipe by The Edgy Veg at