Seitan Schnitzel

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!

Course Main Course

Cuisine Austrian, Vegan

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 702kcal

Author Bianca Haun | Elephantastic Vegan

Equipment

Ingredients

Seitan Base *

1/2 tablespoon canola oil
1/2 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

Egg Replacement

1/2 cup chickpea flour
1/3 cup water
1/8 teaspoon sriracha sauce

Breading Ingredients

1 cup breadcrumbs
1/2 teaspoon chicken seasoning (salt, paprika, pepper, garlic)

Additional Ingredients

2-3 tablespoons canola oil for pan-frying

US Customary - Metric

Instructions

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.

Notes

*Don't want to make your own seitan? Use store-bought seitan or check out my Vegan Schnitzel recipe using TVP slices.

Nutrition