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.
Een origineel recept van Forkin
- Totale tijd
- 50 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
Allergeneninformatie: kan gluten, melk en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
seitan
- 1,5 kopjevital wheat gluten
- 0,25 kopjenutritional yeast
- 1 tlgarlic powder
- 1 tlonion powder
- 0,5 tlsmoked paprika
- 1 tlsalt
- 0,5 tlblack pepper, freshly ground
- 1 kopjevegetable broth, warm
- 2 elsoy sauce
- 1 ellemon juice
breading
- 0,5 kopjeall-purpose flour
- 0,75 kopjeplant milk, unsweetened, unflavored
- 1,5 kopjebreadcrumbs, panko style recommended
frying
- 0,5 kopjevegetable oil
garnish
- 4 stlemon wedge
- 2 elfresh parsley, chopped(optioneel)
Keukengerei
tongs · rolling pin · shallow dishes · large skillet · whisk · large bowl · parchment paper · wire rack
De bereidingswijze
Stap voor stap
- 1
Combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl.
Ongeveer 2 min
- 2
In a separate bowl, whisk together warm vegetable broth, soy sauce, and lemon juice.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: Do not over-knead, as this can make the seitan tough.
- 4
Divide the seitan dough into 8 equal pieces.
Ongeveer 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.
Ongeveer 8 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: Ensure an even coating of breadcrumbs for optimal crispiness.
- 8
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 6 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: Keep warm in a low oven while frying remaining schnitzels.
- 12
Repeat with the remaining seitan cutlets.
Ongeveer 10 min
- 13
Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.
Ongeveer 1 min
Goed bewaren
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.