These delicious vegan schnitzel are tenderized with a meat mallet and baked in a flavorful marinade for a tasty yet protein-packed meal.
- 1 ¼ cup vital wheat gluten
- 1 cup vegetable broth
- 1 cup cooked chickpeas
- 3 tbsp nutritional yeast (see note 1)
- 2 tsp each poultry seasoning and onion powder
- 1 tsp sea salt
- ½ tsp smoked paprika
- ½ cup vegetable broth
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- ¼ tsp sea salt
- ¼ tsp smoked paprika
- 1 cup unsweetened non-dairy milk
- 1 cup chickpea/garbanzo bean flour
- 1 tsp fresh cracked black pepper
- ½ tsp salt
- 2 cups panko crumbs in a separate bowl
- Prep: Preheat the oven to 425° Fahrenheit (or 218° Celsius).
- Make the seitan: Blend the chickpeas, nutritional yeast, and spices in a blender or food processor. Add to a large bowl and add the vital wheat gluten on top. Mix it well with a strong spoon, then knead the dough for 2 minutes.
- Make the cutlets: Divide the dough into 6 equal pieces (you can use a kitchen scale if you’d like). I find it’s useful to use kitchen scissors to cut the seitan. Knead each piece into a ball for about 20 seconds, then flatten it with the palm of your hand. Using a meat mallet (or you can use your fist), pound and tenderize both sides of each piece with the spiky side of the mallet ideally (this pricks holes in the seitan, which is great for absorbing the marinade).
- Marinate and bake: When you half a nice half-inch thick cutlet, use a basting brush or a spoon to baste both sides with the marinade and wrap tightly in aluminum foil. You can grease the aluminum foil if you wish. If you don’t want to use aluminum foil, try tightly wrapping each cutlet in parchment paper and tying it with kitchen twine if necessary. Place all 6 wrapped cutlets onto a rimmed baking tray and bake for about 20 minutes. Remove from the oven and carefully unwrap. Let cutlets cool enough to handle.
- Batter up: Set up a batter station: Mix the batter ingredient in a medium bowl (big enough to fit one cutlet) and pour the panko crumbs into another bowl, preferably wide enough to turn the cutlet a few times. Place your baking tray on the far side and line it with a silicone baking mat or parchment paper. Use one hand to dip each cutlet into the wet batter, let the excess drip off, then place it in the panko. Use the other hand to flip it around a few times, covering all sides including the edges. Place it on the lined baking tray.
- Bake: Bake the schnitzels for 15-20 minutes on each side. Other cooking methods may get it crispier, including air frying (no oil needed) or pan frying in a neutral oil. Don’t overcook, as it can become tough. You could try cutting into one and tasting it to check for texture, but I always err on the side of less done.
- Serve: Serve schnitzel immediately with sauerkraut, potatoes, or whatever else you like. Traditionally it is served with brown mushroom gravy or quick vegan gravy if you don’t like mushrooms. However, I chose to serve mine with my vegan sour cream and it was excellent! Almost like tartar sauce.
- Store: Refrigerate leftover schnitzel in an airtight container for up to 5 days.
- Note 1: Adding nutritional yeast does not make the seitan taste cheesy, rather it makes the roast taste richer and gives it a whole 'nother layer of flavor that is amazing in making it taste like the turkey most of us grew up eating. Trust me that the finished product does not taste at all like nutritional yeast, it just tastes savory and rich so don’t skip it! You can always just buy the quarter cup you need from this recipe from bulk bins at a health food store if you don’t want a bunch of nutritional yeast hanging around your house. :)
- Note 2: I use a metal meat mallet with a spiky side to flatten & tenderize the seitan, as well as create small divots and holes in the cutlets, which forces them to absorb all that delicious marinade we’re going to put on them. I keep my meat mallet in a small kitchen tools box under my couch, since I live in a teeny compartment (I mean apartment…). You could also borrow one from a friend.
- Note 3: Want to turn your seitan schnitzel into a geshmak (Yiddish for “the bomb”) sandwich? Build it with whatever you like, but I used: a pretzel bun (I like Pretzilla), tofu sour cream or my nut-free vegan mayo, butter lettuce, vegan schnitzel, beet (or any) sauerkraut, and sliced apple! Serve with salt and vinegar chips or whatever else you like. We may have eaten these with spinach artichoke latkes. *shrug*
- Category: Entree
- Method: Baking
- Cuisine: Jewish, German
Keywords: Vegan, Oil-Free, Nut-Free, Sugar-Free, Soy-Free, Vegan Schnitzel