Vegan Schnitzel Recipe (2024)

Jump to Recipe - Print Recipe

This vegan schnitzel recipe is perfect for a comforting dinner! The meatless schnitzel cutlets are made using seitan (vital wheat gluten) for an incredibly realistic result. Tender and soft, with a crispy breadcrumb coating, they are guaranteed to impress vegans and meat eaters alike!

Vegan Schnitzel Recipe (1)

I used to eat schnitzel all the time before I started doing more plant based cooking. It seemed like a meal that was impossible to make vegan. But, a few years later, I finally gave it a go, and after a few tests, my perfect homemade vegan schnitzel recipe is finally here. And it's not one to miss!

A schnitzel is an Austrian dish which features a thin slice of meat coated in breadcrumbs. I decided to use seitan (vital wheat gluten) to achieve the most realistic result. It certainly doesn't fall short.

The vegan schnitzel meat is tender, soft and juicy, with a savory flavor that's reminiscent of chicken. I had several non-vegans try this recipe, and all of them gave unanimous approval in terms of the realism factor. And my favorite part is the breadcrumb coating! This is the most distinctive feature of the schnitzel, adding a delightful crunch which contrasts perfectly with the seitan cutlets.

Vegan Schnitzel Recipe (2)

Serve vegan schnitzel for a weeknight dinner, or bring along to special occasions. The good news is that unlike other vegan meat recipes, this one doesn't require that much time. Plus, even as a beginner in the kitchen, you won't have any trouble perfecting it.

Ingredients for vegan schnitzel

Vegan Schnitzel Recipe (3)

Extra firm tofu. This is often added to vegan 'meat recipes' to achieve a softer, lighter texture and ensure that the seitan isn't too tough.

Olive oil. A small amount in the dough will help to add richness and a more realistic texture.

Garlic powder, cumin and salt to flavor the seitan. I kept these seasonings pretty simple, but you can add any other ones of your choice.

Vegetable stock. This helps to add moisture to the seitan, as well as extra flavor from the saltiness.

Vegan Schnitzel Recipe (4)

Vital wheat gluten. This is a key ingredient in this recipe which is used in many vegan meat alternatives to replicate the texture of meat. It's made by hydrating wheat flour, which removes everything except for the gluten.

Golden breadcrumbs. You can use any breadcrumbs of your choice for this recipe, or even make your own if you have any leftover stale bread.

Paprika and chicken seasoning. These are used for flavoring the breadcrumbs, and will make your kitchen smell amazing when you fry the schitzel!

Flour and plant based milk to make the batter in order to help the breadcrumbs stick without using eggs. You can use any unsweetened plant based milk variety of your choice.

How to make vegan schnitzel

Make the seitan

Start by adding 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.

Vegan Schnitzel Recipe (5)
Vegan Schnitzel Recipe (6)

When done, 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. The texture should be stretchy and firm, but not so tough that it becomes impossible to work with.

Shape and boil the 'cutlets'

Transfer 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 ½ inch in thickness.

Vegan Schnitzel Recipe (7)
Vegan Schnitzel Recipe (8)

Bring 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.

Bread and fry the schnitzel

Set 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.

Vegan Schnitzel Recipe (9)
Vegan Schnitzel Recipe (10)
Vegan Schnitzel Recipe (11)
Vegan Schnitzel Recipe (12)

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. Submerge each schnitzel 'fillet' in the batter and drip off any excess. Next, coat evenly on both sides with breadcrumbs.

Now it's time to fry the schnitzel. Make sure not to overcrowd the pan - I like to cook them 1-2 at a time. 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.

Vegan Schnitzel Recipe (13)
Vegan Schnitzel Recipe (14)

Serve immediately, or store in the fridge in an airtight container, or wrapped with cling film, for up to 4 days.

Vegan Schnitzel Recipe (15)
Vegan Schnitzel Recipe (16)

Recipe tips and substitutions

  • You can add any other spices or herbs to the seitan batter to adjust the flavor to your preferences. You can also add nutritional yeast if you want more of a cheesy flavor.
  • Unfortunately, the vital wheat gluten is a key ingredient in this recipe to achieve a realistic 'meaty' texture, so this recipe can't be made gluten-free.
  • If you are having a hard time rolling out the dough, allow it to rest for around 10 minutes, which will make it easer to work with.
  • If you have extra time, you can marinade the cutlets in any marinade of your choice for around 30 minutes after boiling them.
  • When frying the vegan schnitzel, make sure not to overdo it as this will cause the texture to become too tough and chewy. It's best to err on the side of caution and stick to a lower cooking time.

Can you bake vegan schnitzel?

Yes, absolutely! In order to do so, simply preheat the oven to 180 degrees C/350 F. Line a large baking tray with parchment paper and then bake the schnitzel for around 25 minutes, flipping half way through.

Vegan Schnitzel Recipe (17)

Can vegan schnitzel be frozen?

Yes, absolutely. Wait until the cooked schnitzel is fully cooled down, then transfer the cutlets to a large baking tray lined with parchment paper. Place in the freezer for 3-4 hours, then transfer to a freezer-friendly container or bags.

To reheat, allow the schnitzel to thaw fully in the fridge, then pan fry as instructed above. You can also bake them from frozen at 180 degrees C/350 for around 45 minutes, and then also pan fry afterwards if desired.

Vegan Schnitzel Recipe (18)

Serving suggestions

The great thing about vegan schnitzel is how versatile it is! You can serve it for a simple dinner with a potato side dish such as mashed potatoes, scalloped potatoes or crispy roast potatoes. For a comforting lunch, I love making schnitzel sandwiches.

Vegan Schnitzel Recipe (19)

As for sauces and dressings, you can keep it very simple with ketchup or dairy-free mayonnaise. My vegan sour cream and horseradish sauce also make an exceptional pairing for a crispy, flavorful schnitzel!

Other vegan 'meat' recipes

Vegan Schnitzel Recipe (20)

If you give this vegan schitzel recipe a go, be sure to leave your feedback in the comments together with a star rating, and tag me on Instagram (@ohmyveggies). I always love hearing from you!

Recipe

Vegan Schnitzel Recipe (21)

Vegan Schnitzel Recipe

This vegan schnitzel recipe is perfect for a comforting dinner! The meatless schnitzel cutlets are made using seitan (vital wheat gluten) for an incredibly realistic result. Tender and soft, with a crispy breadcrumb coating, they are guaranteed to impress vegans and meat eaters alike!

Prep Time: 55 minutes minutes

Cook Time: 10 minutes minutes

0 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Course: Main Course

Cuisine: Austrian, Vegan

Diet: Vegan, Vegetarian

Keyword: earth of maria, seitan, to move, vegan meat, vegan meat alternative, vital wheat gluten

Servings: 4 servings

Calories: 395kcal

Equipment

Ingredients

For the schnitzel 'cutlets'

For the breading

For the batter

US Customary - Metric

Instructions

Make the seitan

  • Add 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.

    10 oz extra firm tofu, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp cumin, 1 tsp salt, ¾ cup vegetable stock

  • 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. The texture should be stretchy and firm, but not so tough that it becomes impossible to work with.

    ½ cup vital wheat gluten

Shape and cook the 'cutlets'

  • Transfer 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 ½ inch in thickness.

  • Bring 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.

Bread and fry

  • Set 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.

    1 cup breadcrumbs, 1 tsp paprika, 1 tsp chicken seasoning, 1 cup flour, 1 cup plant based milk

  • 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.

    2 tbsp olive oil

  • Submerge each schnitzel 'fillet' in the batter and drip off any excess. Next, coat evenly on both sides with breadcrumbs.

  • 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.

  • Serve immediately, or store in the fridge in an airtight container, or wrapped with cling film, for up to 4 days.

Video

Notes

Flavoring the seitan: You can add any other spices or herbs to the seitan batter to adjust the flavor to your preferences. You can also add nutritional yeast if you want more of a cheesy flavor.

Gluten-free: Unfortunately, the vital wheat gluten is a key ingredient in this recipe to achieve a realistic 'meaty' texture, so this recipe can't be made gluten-free.

Frying time: When frying the vegan schnitzel, make sure not to overdo it as this will cause the texture to become too tough and chewy. It's best to err on the side of caution and stick to a lower cooking time.

How to bake the schnitzel: Preheat the oven to 180 degrees C/350 F. Line a large baking tray with parchment paper and then bake the schnitzel for around 25 minutes, flipping half way through.

To freeze:Wait until the cooked schnitzel is fully cooled down, then transfer the cutlets to a large baking tray lined with parchment paper. Place in the freezer for 3-4 hours, then transfer to a freezer-friendly container or bags.

To reheat from frozen: Allow the schnitzel to thaw fully in the fridge, then pan fry as instructed above. You can also bake them from frozen at 180 degrees C/350 for around 45 minutes, and then also pan fry afterwards if desired.

Nutrition

Calories: 395kcalCarbohydrates: 49gProtein: 24gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1088mgPotassium: 243mgFiber: 3gSugar: 3gVitamin A: 360IUVitamin C: 1mgCalcium: 184mgIron: 5mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

Vegan Schnitzel Recipe (2024)

FAQs

What is a vegan schnitzel made of? ›

Vegan schnitzel can be made from various ingredients, including seitan, mushrooms, and jackfruit. This particular tofu schnitzel recipe uses extra-firm tofu as the main ingredient.

What can you substitute for eggs in a schnitzel? ›

To keep the Schnitzel crispy, coat it in a batter made with soy milk and flour, cover it in bread crumbs, and deep-fry it in vegetable oil at the right temperature of 350°F or 180°C. What can you use instead of egg to bread a schnitzel? You can replace eggs with a batter made of soy milk and flour.

What is vegan schnitzel nutrition? ›

Halsans Kok Vegan Schnitzel (1 serving) contains 10g total carbs, 5.8g net carbs, 8.3g fat, 11g protein, and 169 calories.

What is a schnitzel made up of? ›

Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken. The meat can be breaded and then deep fried or it can also be pan fried and then be used as breading or just be consumed without the bread.

Why do Jews eat schnitzel? ›

After the establishment of the State of Israel in 1948 and during the period of national rationing that followed (known as the tzena), the new Ministry of Absorption taught housewives how to prepare dishes that utilized ingredients that were both inexpensive and readily available, of which one such dish was chicken or ...

What do you eat with schnitzel? ›

The best side dishes to serve with pork schnitzel are mashed potatoes, carrot fries, tater tots, potatoes and carrots, green beans, radish chips, potato rosti, tostada, fried pickles, bok choy, sweet and sour red cabbage, coleslaw, lettuce salad, potato dumplings, baked beans, spicy noodles, and French bread.

Can I use milk instead of egg for schnitzel? ›

I've been told that a great option to avoid eggs is melted butter before rolling it in the spices or coating, but I found that you can use milk or yogurt. The trick is to ensure that your fish or chicken fillet piece is dry so the coating sticks.

Can I use mayo instead of eggs? ›

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

Can you use mayo instead of eggs for breading? ›

There are more than a few reasons why mayo makes sense as a substitute for egg wash. Since they both share the same main ingredient (eggs), they function in very similar ways. Much like egg wash acts as a binding agent to help seasonings and breadcrumbs stick to meat, creamy mayonnaise also manages to do the same.

Can I eat schnitzel on diet? ›

Schnitzel is usually fried, which isn't the healthiest thing, but if you have no weight issues or cardiac markers, it won't hurt you. The chicken in schnitzel is skinless white meat, which is high in protein and low in fat. And spinach is one of the healthiest foods you can eat if you d...

What foods contain mycoprotein? ›

What Foods Have Mycoprotein?
  • Fish fillets.
  • Fish sticks.
  • Chicken patties.
  • Chicken nuggets.
  • Beef burgers.
  • Beef steaks.
  • Sausages.
  • Meatballs.

Do vegans eat seitan? ›

Seitan is an excellent protein source for vegans and vegetarians who are allergic to soy. Because it's made from wheat and not soy, it's okay for those with soy allergies to eat.

What is schnitzel called in America? ›

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Why do you put lemon on schnitzel? ›

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

What is the most popular schnitzel? ›

One of the most popular types of schnitzel, weiner schnitzel is made from thinly pounded veal cutlet that's breaded and fried. “Weiner” means Viennese, and it is a national dish of Austria.

What is vegan seitan made from? ›

Seitan is a plant-based meat substitute made out of wheat gluten. It's made by rinsing prepared wheat dough to remove the starch, leaving a sticky mass of protein that can be flavored, cooked, and used in a number of dishes.

What is vegan meat called seitan? ›

What is seitan? Seitan (pronounced 'say-tan') is a vegan meat alternative made from hydrated gluten, which is the main protein found in wheat. It's sometimes also called wheat gluten, wheat meat, wheat protein or just pure gluten.

Is seitan a vegan meat substitute? ›

Seitan is a plant-based meat substitute made from wheat gluten that mimics the flavor and texture of chicken. You can buy it in many health food supermarkets, or you can make it yourself. It's typically made out of vital wheat gluten, an ingredient that has a similar texture to flour but is mostly, well, gluten.

Is seitan vegan meat? ›

Seitan is an excellent source of protein for vegans and vegans. It contains vital amino acids, making it a complete protein. Moreover, it is low in fat and carbohydrates, making it a favourable option for those looking to maintain a balanced diet.

Top Articles
Latest Posts
Article information

Author: Otha Schamberger

Last Updated:

Views: 5665

Rating: 4.4 / 5 (75 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Otha Schamberger

Birthday: 1999-08-15

Address: Suite 490 606 Hammes Ferry, Carterhaven, IL 62290

Phone: +8557035444877

Job: Forward IT Agent

Hobby: Fishing, Flying, Jewelry making, Digital arts, Sand art, Parkour, tabletop games

Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.