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RECIPE
13 INGREDIENTS17 STEPS1HR 40MIN

Vegan Schnitzel

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This vegan schnitzel recipe uses 14-ingredients and super easy to make! Using this simple seitan and breading, this schnitzel is the perfect plant-based protein for the main dish at a dinner party or holiday meal!
1HR 40MIN
Total Time
1HR 30MIN
Active Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 cup
Vital Wheat Gluten
2 Tbsp
Nutritional Yeast
1 tsp
Onion Powder
1/2 Tbsp
Garlic Powder
1/2 Tbsp
1/2 tsp
Poultry Seasoning
3/4 cup
Vegetable Broth
plus 2-3 cups
3 Tbsp
Tahini
1 cup
plus 1 Tbsp
as needed
Egg Replacer
4 eggs worth, prepared with unsweetened soy milk
1 1/2 cups
Breadcrumbs
as needed
Frying Oil

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Nutrition Per Serving

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CALORIES
357
FAT
6.0 g
PROTEIN
22.1 g
CARBS
52.6 g

Cooking Instructions

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Step 1
In a mixing bowl, whisk together Vital Wheat Gluten (1 cup), Nutritional Yeast (2 tablespoon), Garlic Powder (1 1/2 teaspoon), Onion Powder (1 teaspoon), Salt (1 1/2 teaspoon), and Poultry Seasoning (1/2 teaspoon).
Step 2
In another bowl or stand mixer, whisk together, combine Vegetable Broth (3/4 cup) and Tahini (3 tablespoon), until smooth.
Step 3
Mix the dry ingredients with the wet in the stand mixer until well combined. I like to use the paddle attachment.
Step 4
Knead the dough until it is elastic but not dry, about 15-20 minutes, I like to use the dough hook for this. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
Step 5
Preheat oven to 350 degrees F (180 degrees C).
Step 6
Let the dough rest for 5 minutes in the stand mixer.
Step 7
Divide the dough into eight equal pieces.
Step 8
Using a rolling pin, roll each piece of dough until it is about ½-inch thick, and then place them into a deep casserole dish.
Step 9
Add 2-3 cups of vegetable broth, covering the cutlets completely. Cover the casserole dish with foil.
Step 10
Bake for 1 hour at 350 degrees F (180 degrees C), flipping at 45 minutes. Alternatively, you can simmer the cutlets on the stove in broth for 45 minutes.
Step 11
Remove that dish, uncover, and allow the cutlets to cool in the broth for roughly 15 minutes.
Step 12
In a large pan or pot heat about 1-inch of Frying Oil (as needed) to 325-350 degrees F (160-180 degrees C), and a wire cooling rack placed on top of a lipped baking sheet.
Step 13
Prepare your breading station. In a shallow dish or bowl, whisk together All-Purpose Flour (1 cup) and Ground Black Pepper (1 teaspoon). In a second dish, prepare your Egg Replacer (as needed) mixture. In a third dish, whisk together Breadcrumbs (1 1/2 cup) and 1 Tbsp flour.
Step 14
One at a time, cover each cutlet in the flour and black pepper mixture, then the egg replacer, and then the breading and flour mixture. Fry immediately.
Step 15
Fry the seitan until golden brown, about 3-5 minutes, flipping once.
Step 16
Place onto the cooling rack to allow excess oil to drip.
Step 17
Serve immediately with a slice of lemon and parsley, gravy of choice, alongside German spaetzle noodles, roasted veggies, or a fresh green salad.

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Nutrition Per Serving
Calories
357
% Daily Value*
Fat
6.0 g
8%
Saturated Fat
0.8 g
4%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
52.6 g
19%
Fiber
4.0 g
14%
Sugars
1.5 g
--
Protein
22.1 g
44%
Sodium
955.8 mg
42%
Vitamin D
--
--
Calcium
51.9 mg
4%
Iron
2.9 mg
16%
Potassium
130.9 mg
3%
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