If it’s the first time you are hearing about seitan, allow us to make the introductions: seitan is a vegan meat replacement, made out of wheat gluten. It has a meaty texture, a satisfying bite, and it’s a good protein source, making it a good plant-based alternative to animal products. Seitan dates back to ancient China, so it has been around for almost 1,500 years!
Although the recipe is a little complex, it’s so worth it as the result is the most filling, mouth-watering, truly incredible nuggets. Things always taste better homemade! Firm, tender, with a deliciously crunchy crust, this seitan schnitzel is bound to be the star of your meal. Serve it next to baked potato wedges, lemony green beans, or a fresh red cabbage salad.
- 2 hot chilis
- 4 tbsp tahini (or 80 g)
- 2 tbsp soy sauce (or 30 g)
- 1½ tsp liquid smoke (or 22 g)
- 2 tbsp nutritional yeast (or 22 g)
- 3 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups vital wheat gluten (or 240 g)
- 1½ cups vegetable broth (or 367 g)
- ⅓ cup unsweetened plant-based milk (or 80 g)
- ½ cup all-purpose flour (or 68 g)
- ¼ cup flax egg mixture: 1 part ground flax seeds + 3 parts water (or 54 g; 9 g ground flax + 45 g water)
- 1 cup bread crumbs (or 119 g)
- Oil for frying
- 1 lemon, quartered
- Heat the oven to 350°F (180°C).
- In a blender, place chilis, nut butter, soy sauce, liquid smoke, nutritional yeast, smoked paprika, garlic powder, onion powder, and broth. Blend until smooth.
- Add the vital wheat gluten to a large bowl.
- Pour in the liquid from the blender to the bowl, and stir until a loose dough forms.
- Knead the dough with your hands for 2-3 minutes to activate the gluten.
- Lightly flour a cutting board. Break the dough into 6-7 pieces. Roll each piece into a ball, and with a rolling pin flatten them into schnitzel shapes.
- Lightly grease a baking pan, then place the rolled-out schnitzel pieces on it. Bake in the oven for 20 minutes. Remove from the oven.
- Get four shallow bowls. Add milk to the first one, flour and sesame seeds to the second one, the flax egg mixture to the third one, and bread crumbs to the last one.
- Dip each piece of your schnitzel dough, on both sides, in each of the previous bowls. First in the milk, then in the flour, then in the flax egg, then in the bread crumbs. Press the bread crumbs firmly so you get a crunchy crust.
- Heat up your oil in a wide pan, and fry the schnitzels until golden brown and crispy on each side. Remove from the pan, and serve with a wedge of lemon.
Keywords: seitan, schnitzel, high in protein
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