Vegan Schnitzel Recipe Recipe
By Earth of Maria
🔪Prep Time: 55 mins
👩🍳Cook Time: 10 mins
▢ 10 oz extra firm tofu
▢ 2 tbsp olive oil, plus more to try
▢ 1 tsp garlic powder
▢ 1 tsp cumin
▢ 1 tsp salt
▢ 3/4 cup vegetable stock
▢ 1/2 cup vital wheat gluten
▢ 1 cup breadcrumbs
▢ 1 tsp paprika
▢ 1 tsp chicken seasoning
▢ 1 cup flour
▢ 1 cup plant based milk
1Add the tofu, olive oil, garlic powder, cumin, salt and vegetable stock to a blender or food processor. Blend until very smooth and no tofu lumps remain.
2Transfer 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. The texture should be stretchy and firm, but not so tough that it becomes impossible to work with.
3Transfer the seitan dough to a large, flat work surface. Divide it into 4 equal sections, or 6 if you want smaller schnitzel cutlets. Use a rolling pin to roll out each section into a rough oval shape around 1/2 inch in thickness.
4Bring a large saucepan of water to a simmer over a medium heat and place the seitan cutlets inside. Cover, and allow to simmer for around 30 minutes, before removing them with a pair of kitchen tongs and transferring to a flat surface. Use a kitchen towel to remove any excess moisture.
5Set up your breading station. On a large, flat plate mix together the breadcrumbs, paprika and chicken seasoning. In a bowl, whisk together the plant based milk and flour until no lumps remain.
6Cover 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.
7Submerge each schnitzel 'fillet' in the batter and drip off any excess. Next, coat evenly on both sides with breadcrumbs.
8Fry 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.
9Serve immediately, or store in the fridge in an airtight container, or wrapped with cling film, for up to 4 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.