LunchDinnerMain Course

Vegan Seitan Schnitzel

Name: Vegan Seitan Schnitzel
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: austrian
Ingredients: 1.5 cup vital wheat gluten; 0.25 cup nutritional yeast; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 cup vegetable broth warm; 2 tbsp soy sauce; 1 tbsp lemon juice; 0.5 cup all-purpose flour; 0.75 cup plant milk unsweetened, unflavored; 1.5 cup breadcrumbs panko style recommended; 0.5 cup vegetable oil; 4 pcs lemon wedge; 2 tbsp fresh parsley chopped (optional)

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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

seitan

1.5 cupvital wheat gluten
0.25 cupnutritional yeast
1 tspgarlic powder
1 tsponion powder
0.5 tspsmoked paprika
1 tspsalt
0.5 tspblack pepper, freshly ground
1 cupvegetable broth, warm
2 tbspsoy sauce
1 tbsplemon juice

breading

0.5 cupall-purpose flour
0.75 cupplant milk, unsweetened, unflavored
1.5 cupbreadcrumbs, panko style recommended

frying

0.5 cupvegetable oil

garnish

4 pcslemon wedge
2 tbspfresh parsley, chopped(optional)

Equipment

tongs · rolling pin · shallow dishes · large skillet · whisk · large bowl · parchment paper · wire rack

The method

Step by step

1
Combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl.
About 2 min
2
In a separate bowl, whisk together warm vegetable broth, soy sauce, and lemon juice.
About 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.
About 5 min
Cook’s note: Do not over-knead, as this can make the seitan tough.
4
Divide the seitan dough into 8 equal pieces.
About 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.
About 8 min
Cook’s 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.
About 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.
About 5 min
Cook’s note: Ensure an even coating of breadcrumbs for optimal crispiness.
8
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
About 2 min
Cook’s 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.
About 6 min
Cook’s 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.
About 1 min
Cook’s note: Keep warm in a low oven while frying remaining schnitzels.
12
Repeat with the remaining seitan cutlets.
About 10 min
13
Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.
About 1 min

Keep it good

Storage

Store leftover seitan schnitzel in an airtight container in the refrigerator.

Reheating

Reheat in a pan over medium heat or in an oven at 180°C (350°F) until crispy and warmed through.