This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- When baking schnitzel, make sure it doesn’t completely dry out. Check periodically to ensure it fully cooks (at least 20 minutes) but isn’t bone dry.
Vegan Schnitzel
Details
4 servings
60 minutes
40 minutes
Print
Ingredients
- Seitan
15.5 ounce can Chickpeas
1 cup cold Vegetable Broth
1 cup Vital Wheat Gluten
1/3 cup Breadcrumbs
1 tablespoon Soy Sauce
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Dried Parsley
1 teaspoon Smoked Paprika
1 teaspoon Black Pepper
1 teaspoon Thyme
- Breading
1 cup Flour
1 cup Cold Water
1 teaspoon MSG (or salt)
Vegetable Oil (as needed for frying)
Directions
- Prepare Seitan
- Preheat oven to 375F.
- Drain chickpeas and mash in a bowl. Set aside once desired texture is reached.
- Mix all dry ingredients in a large bowl. Add mashed chickpeas and mix well.
- Add half of cold vegetable broth and soy sauce. Knead into flour. Continue to add broth in small batches until a dough forms. Dough should be slightly wet but not mushy. Don’t use all the broth if you don’t need to. If dough is too dry, add small amounts of water as necessary.
- Knead dough for 3-5 minutes or until gluten starts to bind. The longer you knead the tougher/firmer she schnitzel will become.
- Divide dough into 4 pieces. Flatten dough to about 1/4 inch thick. Add to a parchment-lined baking sheet and put in oven for 20-30 minutes, flipping halfway through. Once fully cooked, remove from oven and set aside.
- Breading
- While schnitzel is cooking prepare breading. Mix flour and water to make batter. If too thick, add additional splashes of water to thin out. Set aside.
- Mix all dry ingredients in a bowl. Set aside.
- Place a pot on the stove and fill 1 inch deep with vegetable oil. Heat up to 375F for deep frying.
- Once schnitzel is cooked and cool enough to touch, dip in batter then coat in bread crumbs. Immediately add schnitzel to hot oil and deep fry for 1-2 minutes. Remove once golden and place on a towel-lined plate to wick away excess oil. Repeat with remaining 3 schnitzel.
- Serve immediately hot with your favorite sides. I served mine with home made sauerkraut, cucumber salad, and potato salad. Enjoy!
Quick post recipe development thoughts from the Twitch stream…
