Vegan Seitan Schnitzel
This recipe creates a delicious, crispy seitan schnitzel that is entirely plant-based. Thin slices of seitan are breaded and pan-fried to a golden perfection, offering a satisfying and flavorful meal. It's a great option for a hearty vegan lunch or dinner.
En original opskrift af Forkin
- Tid i alt
- 50 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde gluten, mælk, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
seitan
- 1,5 kopvital wheat gluten
- 0,25 kopnutritional yeast
- 1 tsk.garlic powder
- 1 tsk.onion powder
- 0,5 tsk.smoked paprika
- 1 tsk.salt
- 0,5 tsk.black pepper, freshly ground
- 1 kopvegetable broth, warm
- 2 spsk.soy sauce
- 1 spsk.lemon juice
breading
- 0,5 kopall-purpose flour
- 0,75 kopplant milk, unsweetened, unflavored
- 1,5 kopbreadcrumbs, panko style recommended
frying
- 0,5 kopvegetable oil
garnish
- 4 stk.lemon wedge
- 2 spsk.fresh parsley, chopped(valgfrit)
Udstyr
tongs · rolling pin · shallow dishes · large skillet · whisk · large bowl · parchment paper · wire rack
Fremgangsmåde
Trin for trin
- 1
Combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl.
Ca. 2 min.
- 2
In a separate bowl, whisk together warm vegetable broth, soy sauce, and lemon juice.
Ca. 1 min.
- 3
Pour the wet ingredients into the dry ingredients and mix with a spoon until a shaggy dough forms, then knead for 2-3 minutes until it comes together.
Ca. 5 min.
Kokkens note: Do not over-knead, as this can make the seitan tough.
- 4
Divide the seitan dough into 8 equal pieces.
Ca. 1 min.
- 5
Place each piece between two sheets of parchment paper and roll it out until very thin, about 1/8 inch thick, resembling a schnitzel shape.
Ca. 8 min.
Kokkens note: Aim for an oval or irregular shape, similar to traditional schnitzel.
- 6
Set up a breading station with three shallow dishes: one with all-purpose flour, one with plant milk, and one with breadcrumbs.
Ca. 2 min.
- 7
Dredge each seitan cutlet first in flour, shaking off any excess, then dip in plant milk, ensuring it's fully coated, and finally press firmly into the breadcrumbs until completely covered.
Ca. 5 min.
Kokkens note: Ensure an even coating of breadcrumbs for optimal crispiness.
- 8
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Ca. 2 min.
Kokkens note: The oil should be hot enough to sizzle when a breadcrumb is dropped in.
- 9
Carefully place 2-3 breaded seitan cutlets into the hot oil, ensuring not to overcrowd the pan.
- 10
Fry for 2-3 minutes per side, until golden brown and crispy.
Ca. 6 min.
Kokkens note: Adjust heat as needed to prevent burning while ensuring even cooking.
- 11
Transfer the fried schnitzels to a wire rack lined with paper towels to drain excess oil.
Ca. 1 min.
Kokkens note: Keep warm in a low oven while frying remaining schnitzels.
- 12
Repeat with the remaining seitan cutlets.
Ca. 10 min.
- 13
Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.
Ca. 1 min.
Bevar den gode smag
Store leftover seitan schnitzel in an airtight container in the refrigerator.
Reheat in a pan over medium heat or in an oven at 180°C (350°F) until crispy and warmed through.