• Angelica Larsson

Schnitzel | Vegan-Seitan

Uppdaterat: 9 mars 2021

Happy Friday my lovelies! Do you much like myself want to treat yourself this lovely day for a dinner with fried potatoes and a schnitzel well then do I have the recipe for you!

I have found a great seitan base for meat substitute and been creating various recipes and tried my luck on schnitzels and I was truly happy with the result and I am really glad to share it with you!



Serves 4-6 people.


What you need for broth:


1/2 litre of water

1 vegetable stock cube

1 tbsp mushroom powder

Salt to taste


What you need for vegan schnitzel:


3 1/4 dl (1 1/2 cups) wheat gluten

300g silken tofu

2 tbsp water

2 tbsp nutritional yeast

1 tbsp onion powder

1 tbsp mushroom powder

2 tsp vegetable broth

1 tsp umami spice

1 tsp garlic powder

1/2 tsp salt



What you need for coating:


2 1/2 dl (1 cup) bread crumbs

1 tbsp nutritional yeast

1/2 tsp white pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp salt


Tapioca batter:


2 dl (0.8 cups) of water

tapioca


Flour for coating


This is not gluten free.


So to make our vegan schnitzel you add wheat gluten, seasoning and silken tofu in a bowl and mix together not until fine but enough to hold together. Then add the water and broth and knead the dough for 10 minutes.


Divide the dough into four equal pieces and onto a flat surface roughly flatten the dough out into a schnitzel shape.


Now for the broth add the water and into a pot and bring to a boil then add the vegetable cube, mushroom powder and boil on medium high heat. Then place the steamer in and give it a brush of olive oil so the steaks won't stick to the steamer.


Once the water is simmering and add the schnitzels onto the steamer and steam for

20-25 minutes.


Once done allow to cool because now we are going to coat them. Blend tapioca and water together in a bowl as we will use this to help coat the schnitzels. On a plate mix all

the ingredients for the coating and on one more plate add the gluten free flour.


I use one hand for the dry and the other for the wet as it makes less of a mess. First coat the seitan in the flour then dip it in the batter next coat it with the coating and set side and repeat with the other three.


You can either cook and eat immediately or freeze them in for another time.


I served it with some pan fried potatoes and asparagus.

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