Vegan Schnitzel
A delicious veganized version of a classic Wiener Schnitzel. It’s meaty, crispy and tastes as delicious as the one of real meat!
The Best Vegan Schnitzel
I have experimented with many seitan recipes just to discover that super simple and only a few ingredients work really well and it tastes amazing!!
This recipe is simple, all you need a bit of time to make the vegan cutlets from scratch. I used vital wheat gluten flour to make the seitan. If you couldn’t find wheat gluten flour, don’t worry you can make it using wheat flour.
Ingredients
- Wheat Gluten Flour
- Nutritional Yeast
- Onion Powder
- Vegetables Broth
- Liquid Smoke
- Plant-based Milk
- Tahini
- Breadcrumbs
- Black Pepper
- All-purpose Flour
- Oil
Kitchen Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Rolling Pin
- Deep Glass Dish
- Reusable Baking Sheet
- Deep Fryer or Deep Pot
- Tongs
How To make Vital Wheat flour?
You can make vital wheat flour that’s perfect to use in Asian dishes or in any other recipe where you want to replace the meat. In order to make your vital wheat gluten or seitan, you need to separate wheat flour into starch and protein. You will have to rinse the starch away and be left with just raw gluten.
Here is how to make it:
- Place a bag of whole wheat flour in a bowl, add just enough cold water to the flour to allow it to come together into a dough. The best way to do that is adding a 1 cup of water at a time.
- Knead the dough to help holding the dough together and develop the gluten.
- Once you’re done kneading the dough, rinse out the bowl and fill it with cold water, place the dough and let it soak for 30 minutes.
- Begin kneading the dough under the cold water in the bowl, so it separate the starch from the protein.
- The water will get milky, the dough will not be longer in a single piece, don’t panic it is just fine for this step.
- Place the dough into a fine colander in the sink and run cold water over it as you continue to knead out the starch and bran. Keep pressing the dough together and it will eventually come together.
- Continue kneading and rinsing until the water is no longer milky and you left with a single mass of raw stretchy gluten.
- That’s all! Mix the gluten with your favorite seasonings or whatever recipe you’re making.
Variations and substitutions
- Gluten-free- If you want to make a gluten free vegan schnitzel, then replace the seitan with celeriac slices, tofu, mushrooms or tempeh as the base for the vegan schnitzel.
- Oil-free- We highly recommend you frying the schnitzel for the best results, but if you want to oven bake them instead for a healthier version. Here’s how to do it. Preheat an oiled baking tray in your oven t0 220C or 430F. Place your coated schnitzel and spray or brush them with some oil on top. Bake for 15-20 minutes until golden and crispy, turning them halfway through.
Please enjoy this recipe! If you tried it let me know and I love seeing your creations and remakes, so be sure to tag me on Instagram.
Vegan Schnitzel
Materials
Vegan Schnitzel
- 1 cup wheat gluten
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1 1/2 tsp salt
- 3/4 cup vegetables broth + 3 cups for cooking
- 1 tbsp liquid smoke
- 1 tsp black pepper
- 3 tbsp tahini
Breading for about 4 schnitzel
- 1 cup unsweetened soy milk or any desired vegan milk
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- oil for frying
Quinoa tabbouleh
- 1 cup quinoa rinsed well
- 1/2 tsp salt
- 2 tsp fresh lemon juice
- 1 large cucumber or 2-3 small cucumber cut into small pieces
- 1 pint cherry tomato
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint (optional)
- 2 scallions thinly sliced
Instructions
- In a mixing bowl, whisk together wheat gluten, nutritional yeast, garlic powder, onion powder and salt
- In another bowl or stand mixer, combine ¾ cups broth, 1tbsp liquid smoke and 3 tbsp tahini, until smooth
- Mix the dry ingredient with the wet in the mixing bowl or if you have a stand mixer
- Knead the dough until it's elastic but not dry about 15-20 mins. Add some additional gluten flour if needed( if it's too sticky)
- Preheat oven to 180C/ 350F
- Let the dough rest for 15 mins. In the mean time you can start preparing the quinoa salad.
- Divide the dough into equal pieces
- Roll the dough using a rolling pin and then place them into a deep dish
- Add 2-3 cups of broth, covering the pieces completely. Cover the dish with foil.
- Bake for one hour or you can simmer them on the stove in broth for 45 mins (no boiling).
- After done baking, allow them to cool in broth for 15-20 mins.
- Prepare the breadcrumbs, flour and milk in 3 different bowls
- First bowl, whisk together 1 cup flour and black pepper. In a second bowl add milk. In a third bowl mix breadcrumbs with 1 tbsp flour.
- One at the time, cover each piece with flour and black pepper, then milk, and then breadcrumbs/flour. Fry immediately.
- Fry them until golden brown, it takes 3-6 mins, and then flip once.
- Serve with a slice of lemon and parsley with the Quinoa Tabbouleh.
- ENJOY
If you have Pinterest, you can find me here and feel free to pin this recipe.
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
Vegan Artistry
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
