Vegan Schnitzel
Traditional schnitzel has its roots in first-century Roman techniques, but my vegan schnitzel has its roots in wholesome plant-based cuisine. There is something incredibly satisfying about cutting into a perfectly crisp schnitzel and hearing that delicate crunch before biting into the thin yet juicy center. This recipe has all the things I love about schnitzel, without using any meat or dairy.
Servings: 4 servings
Calories: 427kcal
Ingredients
"Chicken" Seitan
- ½ cup silken tofu
- 2 cups vegetable broth or vegan chicken broth
- ¼ cup vegetable broth or vegan chicken broth
- 1 tbsp vegan Worcestershire sauce
- 1 cup vital wheat gluten
- ½ tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tbsp vegan-friendly chicken seasoning
- ¼ tsp salt
Breading
- 1½ cups flour
- ¼ tsp salt
- ¼ tsp pepper
- 1 flax egg
- ½ cup unsweetened almond milk
- 1½ cups panko breadcrumbs
For Frying
- 2 tbsp oil and olive oil spray
Instructions
- Prepare the “chicken” seitan - In a medium mixing bowl whisk together the tofu, ¼ cup broth and Worcestershire sauce until well combined and the tofu is in small pieces.
- In a separate bowl whisk together the remaining seitan ingredients.
- Gently fold the wet ingredients with the dry ingredients to form a dough.
- Using your hands, bring the dough together into a ball. Do not overwork the dough otherwise it will result in chewy “chicken” patties.
- Cut the dough into 4 even pieces and shape into patties.
- Preheat the oven 350 degrees F / 176 C.
- Place the patties in a large baking dish and cover with 2 cups of vegan chicken stock. Cover and cook for 1 hour, turning the patties at the 30 minute mark, cover and continue cooking.
- Once cooked, remove from the broth and allow the patties to cool completely.
- Set up the breading station by mixing the flour, salt and pepper in a bowl.
- In a separate bowl whisk together the flax eggs and milk.
- In another container add the panko crumbs.
- Start by coating the patties in the flour mixture, then dip into the milk mixture and finally into the panko crumbs, ensuring the patties are completely coated in crumbs.
- Heat a skillet with oil to shallow fry the schnitzels. When hot add the schnitzels and cook for 3-4 minutes on either side until crumbs are lightly golden.
- Remove and drain on kitchen paper towel.
- Serve with your favorite sides.
Notes
- My #1 Secret Tip for this vegan schnitzel recipe is to let the baked tofu seitan cool completely before breading. Warm patties are softer and more likely to fall apart during the coating stage. Cooling helps them firm up and hold their shape during frying.
- Do not over-knead: The dough contains vital wheat gluten, and if it is overworked, you will end up with a rubbery texture.
- Control the heat: I make sure to keep my heat even to avoid burning the coating. If the crusts brown too quickly, I reduce the heat to medium.
- Press the breadcrumbs: During the final breading stage, I like to press my breadcrumbs into the patty. I use a firm yet gentle hand. This makes sure they stay put during frying.
- Always bake before frying: I never skip baking my seitan. If I did, my patties would be undercooked and doughy inside.
Nutrition
Calories: 427kcal | Carbohydrates: 61g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 1003mg | Potassium: 304mg | Fiber: 4g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 6mg