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Vegan Schnitzel

Vegan Schnitzel

This vegan schnitzel recipe is the perfect choice for your next Sunday dinner. The meatless cutlets are made with seitan, which gives them not only a very realistic texture, but also a nutritional profile that comes as close as possible to the real deal. Breaded and fried for the perfect crunch, these are guaranteed to impress even the pickiest eater.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Yield 4 steaks

ingredients
 

  • ½ cup cooked lentils (I used canned), drained and rinsed
  • 1 ½ tablespoons water
  • ½ tablespoon nutritional yeast
  • ½ tablespoon tomato paste
  • ½ tablespoon soy sauce or tamari
  • ¼ teaspoon garlic powder
  • ¾ cup vital wheat gluten

For the breading:

  • ¼ cup all-purpose flour
  • ¾ cup plant-based milk
  • ⅓ cup all-purpose flour
  • ⅛ cup cornstarch
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ cup breadcrumbs, plus more if needed

instructions
 

  • In a blender or food processor, blend lentils, water, nutritional yeast, tomato paste, soy sauce, and garlic powder.
  • Transfer to a large mixing bowl and add the vital wheat gluten. Combine it thoroughly into the wet ingredients using a rubber spatula, then knead for 5-7 minutes using your hands.
  • Cut the dough ball in 4 or in 8 pieces, depending on how big you want the cutlets to be. Then use a rolling pin to roll out each section into 1cm ( ½-inch) thick steaks. The dough will be very tough and stretchy, but just keep working at it until you get your desired steak shapes.
  • Add several inches of water to a large pot with a steamer basket and bring to a boil. Put the steaks in the steamer basket and cover with a lid. Steam for 25 minutes, flipping the steaks halfway through so they steam evenly.
  • Set up your breading station. Add flour to the first bowl. In the second bowl, mix milk, flour, cornstarch, garlic and onion powders. Add the breadcrumbs to the third bowl. First coat each schnitzel in flour, then submerge it in batter. Next, coat evenly on both sides with breadcrumbs.
  • Cover the surface of a large non-stick skillet with olive oil and allow it to heat up for a few minutes over a medium-high heat.
  • Fry the cutlets for around 3-4 minutes on each side, until crispy and golden brown, then transfer to a flat surface covered with a kitchen towel to allow any excess oil to drip off.

nutrition

Nutrition Facts
Vegan Schnitzel
Amount per Serving
Calories
285
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
0.5
g
Sodium
 
900
mg
39
%
Potassium
 
276
mg
8
%
Carbohydrates
 
25
g
8
%
Fiber
 
5.9
g
25
%
Sugar
 
3.4
g
4
%
Protein
 
48
g
96
%
Vitamin A
 
206
IU
4
%
Vitamin C
 
4
mg
5
%
Calcium
 
131
mg
13
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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