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Vegan Seitan Schnitzel

I am excited to share with you my flavorful vegan seitan schnitzel recipe. This dish is a delightful twist on the traditional schnitzel, using seitan as the main ingredient for a meaty texture and savory flavor.

It's a perfect option for those looking to enjoy a satisfying and protein-packed meal without any animal products.

So, let's get cooking and dive into this delectable vegan delight!

CategoryMain Course, Recipes

Total Time75 minutes

DifficultyIntermediate

Yields4 servings

CuisineGerman

Vegan Seitan Schnitzel

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 300g vital wheat gluten
  • 60g chickpea flour
  • 40g nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 500ml mushroom broth
  • 2 tsp soy sauce
  • 40ml tahini
  • 1000ml mushroom broth
  • 80ml soy sauce
  • 200g flour
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 250ml aquafaba
  • 350g bread crumbs

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Combine all the dry ingredients vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, black pepper, and salt for the seitan.

  2. Whisk together mushroom broth, soy sauce and tahini.

  3. Add the wet ingredients to the dry ingredients and combine until well mixed. Knead together until the ingredients are combined well and let it rest for 5 minutes.

  4. Preheat your oven to 350°F (180°C) while you shape the seitan dough into cutlets.

  5. Meanwhile, add all the ingredients for the stock to cook the seitan into a wide casserole dish.

  6. Divide the dough into 8 or 9 equal pieces.

  7. Use a rolling pin to roll out each piece of dough until it is about ½ to 1cm thick. To prevent sticking, lightly wet your hands and rolling pin with a little bit of water.

  8. Place the cutlets into the casserole dish, ensuring they are completely covered. Cover the dish with foil. Bake for 1 hour, flipping the cutlets at 45 minutes, being careful to avoid them sticking together.

  9. Remove the dish from the oven, uncover it, and allow the cutlets to cool in the broth for approximately 15 minutes.

  10. Once the seitan is cooked you can go ahead and set up your breading station! You need three deep plates: one with flour, black pepper, and season salt, another with aquafaba, and the third with breadcrumbs.

  11. First, dredge the seitan cutlets in the flour mixture. Make sure to flip it to cover both sides! Then pass them through the aquafaba. Finally coat them with the breadcrumbs, ensuring they are breaded all around. Continue until all your seitan cutlets are breaded.

  12. In a large pan, heat a bit of oil and once it is ready fry the seitan schnitzel until they turn golden brown, approximately 3-5 minutes on each side.

  13. Once fried, transfer the schnitzel to a paper towel-lined plate to let the excess oil drip off. Serve the schnitzel hot with fries and sauce.

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