Homemade Seitan coated in breadcrumbs and pan-fried until golden and crispy. This is the perfect vegan alternative to traditional Schnitzel. Serve the Seitan Schnitzel with baked potatoes and lingonberry jam and you’ll be in foodie heaven!
This vegan Schnitzel recipe is one of the most popular recipes on my blog but a few people have reported that they can’t find TVP slices (which I use for the base), that’s why I wanted to offer an alternative that is just as delicious: Seitan Schnitzel.
For this Seitan Schnitzel recipe, we’re making our own seitan steaks. But don’t worry. It’s much easier than it sounds.
The Ingredients for the Seitan
You will need:
- vital wheat gluten (a shortcut to making seitan because washing flour until the starches are washed away isn’t fun (and takes a long time!)
- onion & garlic
- herbs & spices: thyme, fennel, cumin, chicken seasoning (it’s usually just a mix of salt, paprika, garlic powder, and pepper – you can make your own if you don’t have it at home)
- cooked chickpeas (to balance out the flavor and texture)
- soy sauce (adds saltiness)
- tomato paste (adds color)
- sparkling water (gives the seitan a texture that is not as tough (like you would find it in store-bought seitan) and almost fluffy)
That’s it! Sounds easy, right? Well… it’s not hard.
Here’s another pro-tip: We don’t even knead the seitan by hand. We just let the food processor knead the seitan. That’s what I call a kitchen helper.
How to make Seitan Schnitzel
Step 1: Cook onion and garlic until slightly browning. Add fennel and cumin.
Step 2: Add all the ingredients in a food processor (except the vital wheat gluten): chickpeas, thyme, chicken seasoning, tomato paste, onion-garlic-mixture, soy sauce, and sparkling water. Pulse.
Step 3: Now add the vital wheat gluten. Pulse again.
Step 4: The seitan should come together in the food processor.
Step 5: Transfer the seitan onto a board and press it together until it’s a ball.
Step 6: Roll the seitan into thin steaks.
Step 7: Steam the seitan 10 minutes per side.
Step 8: Dip the steamed seitan steaks into the egg replacement made with chickpea flour, water, and sriracha first.
Step 9: Then coat the seitan steak in the breadcrumbs. Make sure it’s coated on all sides.
Step 10: Pan-fry the vegan Schnitzel until golden brown on both sides!
How to make Seitan that isn’t spongy/rubbery/tough?
My super secret ingredient for Seitan that doesn’t have the texture of a rubber mallet is Sparkling Water! It’s just a simple substitution with a huge effect. The seitan has an almost fluffy consistency! Keep in mind that the texture of seitan changes with time. Seitan will be a bit tougher and chewier if you eat it the next day. Breaded seitan will stay softer than ‘naked’ seitan.
Serve Seitan Schnitzel with …
Traditional Schnitzel is usually served with either potato (cooked potatoes coated in butter and sprinkled with salt and parsley OR french fries) or rice, and lingonberry jam (people hate it or love it – I love it!). The traditional side dishes are great for the Seitan Schnitzel as well. I also love to serve the Schnitzel with parboiled rice with lots of peas.
You could also cut the Seitan Schnitzel in strips and serve it over a salad or in a wrap.
More Seitan Recipes you will love
- 15+ Seitan Recipes – The perfect meat substitute
- Basic Seitan made with Vital Wheat Gluten
- Seitan Sausages
- Vegan Hot Dogs
- Seitan Steak
- Seitan Roast with Bread Stuffing
I hope you’ll enjoy this homemade seitan schnitzel as much as I do!
Let me know if you give this recipe a try! I’d love to hear how it turns out for you.
Seitan Base *
- 1/2 tablespoon canola oil
- 1/2 large white onion - chopped
- 1 garlic clove - chopped
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1/4 cup cooked chickpeas
- 1 tablespoon tomato paste
- 1/2 tablespoon chicken seasoning (salt, paprika, pepper, garlic)
- 1/2 teaspoon thyme
- 1 tablespoon soy sauce
- 1/4 cup sparkling water
- 3/4 cup vital wheat gluten
- 1/2 cup chickpea flour
- 1/3 cup water
- 1/8 teaspoon sriracha sauce
- 1 cup breadcrumbs
- 1/2 teaspoon chicken seasoning (salt, paprika, pepper, garlic)
- 2-3 tablespoons canola oil for pan-frying
- In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook for another minute until the spices are toasted.
- In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, chicken seasoning, thyme, soy sauce, and sparkling water. Pulse until it’s saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
- Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring the water to a boil.
- Divide the seitan into 2 equal pieces and roll them with a rolling pin until 0.5-1 inch thick (2-3cm). Add the seitan filets into the steaming basket and let them steam for about 20 minutes, flipping them after 10 minutes.
- In one bowl, combine the ingredients for the egg replacement, whisk until smooth. You might have to add a bit more water to get the consistency right.
- In a second bowl, combine the ingredients for the breadcrumbs and chicken seasoning.
- Once the seitan is soft, let it cool off a bit, then dip it first in the egg replacement, then coat it in the breading. Repeat for the second seitan filet.
- Cover the bottom of a pan with canola oil. Pan-fry the Seitan Schnitzel for about 4 minutes per side until golden and crisp. Enjoy with baked potatoes and lingonberry jam.