Imported from the web

Vegan Schnitzel

Name: Vegan Schnitzel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: European
Ingredients: 1 cup Vital wheat gluten flour; 1 cup Water; 0.5 cup All-purpose flour (For the seitan mixture); 1 tbsp Vegan chicken powder (Use some additional powder in the boiling water; the amount is unspecified.); 3 tbsp Nutritional yeast; 1 tsp Onion powder; 1 tsp Garlic powder; 1 tsp Rosemary; 1 tsp Thyme; 1 tsp Black pepper; 1 tsp Salt; 200 g Breadcrumbs; 80 g All-purpose flour (For dredging and batter); Water (Additional water to make the flour batter the thickness of pancake batter; amount unspecified.); Oil (For shallow-frying; amount unspecified.)

Imported by Suki on SeeMeCook

Homemade seitan schnitzel seasoned with herbs and spices, coated in a crisp breadcrumb crust, and shallow-fried until golden. The seitan is boiled first, then breaded for a crunchy finish.

4 servings45 minEuropean

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Ingredients

1 cup Vital wheat gluten flour
1 cup Water
0.5 cup All-purpose flour (For the seitan mixture)
1 tbsp Vegan chicken powder (Use some additional powder in the boiling water; the amount is unspecified.)
3 tbsp Nutritional yeast
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Rosemary
1 tsp Thyme
1 tsp Black pepper
1 tsp Salt
200 g Breadcrumbs
80 g All-purpose flour (For dredging and batter)
Water (Additional water to make the flour batter the thickness of pancake batter; amount unspecified.)
Oil (For shallow-frying; amount unspecified.)

Steps

1
Combine the vital wheat gluten flour, ½ cup all-purpose flour, and seasonings—vegan chicken powder, nutritional yeast, onion powder, garlic powder, rosemary, thyme, black pepper, and salt—until evenly mixed.
2
Add 1 cup water and mix until no dry flour spots remain.
3
Flatten the seitan with a meat hammer or another flat tool to your desired thickness. It thickens during cooking, so flatten it on the thinner side.
4
Bring a large pot of water to a boil and add some vegan chicken powder; the additional amount is not specified.
5
Gently place the seitan in the seasoned water and simmer over medium heat for 15 minutes.
6
Remove the seitan and let it cool. The author firms it in the freezer for 15 minutes; this is optional.
7
Put the 80 g all-purpose flour in a shallow bowl and dip the seitan pieces in it to coat.
8
Add water to the flour remaining in the bowl and mix into a batter about as thick as pancake batter.
9
Dip each schnitzel piece in the batter, then coat it in breadcrumbs.
10
Shallow-fry the breaded schnitzel in oil over medium heat until both sides are golden and crisp.

Notes

The recipe gives no amount for the additional vegan chicken powder in the boiling water, water added to make the batter, or frying oil. Cooling is specified; the author notes an optional 15-minute freezer rest to firm the seitan.