Pixel Glade

Seitan Schnitzel

Sourced from: The Edgy Vegan

Seitan is gluten protein and is used as a meat substitute. This recipe takes time to prepare but tastes a lot like its animal counterpart. I have just edited this recipe to use oat instead of soy milk.


  • 1 cup vital wheat gluten
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1½ tsp garlic powder
  • 1½ tsp salt
  • ½ tsppoultry seasoning
  • ¾ cup no-chicken vegetable broth+ 2-3 cups
  • 3 tbsp tahini
  • 1 cup all-purpose flour + 1 tbsp
  • 1 tsp black pepper
  • egg replacer (1 tsp corn/potato starch, 1/2 tsp psilium husk, 1/2 tsp tapioca starch, 4 tablespoons of oat milk)
  • 1½ cups breadcrumbs
  • Oil, for frying
  • Instructions

    In a mixing bowl, whisk together wheat gluten, nutritional yeast, garlic powder, onion powder, salt and poultry seasoning.

    In another bowl or stand mixer, whisk together, combine ¾ cups broth and tahini, until smooth.

    Mix the dry ingredients with the wet until well combined - if using a stand mixer you can use the paddle attachment.

    Knead the dough until it is elastic but not dry, about 15-20 mins, I like to use the dough hook for this. Sprinkle some additional gluten flour if you find you have made your dough too sticky.

    Preheat oven to 350F.

    Let the dough rest for 5 mins in the stand mixer.

    Divide the dough into eight equal pieces.

    Using a rolling pin, roll each piece of dough until it is about ½ inch thick, and then place them into a deep casserole dish.

    Add 2-3 cups of broth, covering the cutlets completely. Cover the casserole dish with foil.

    Bake for 1 hour at 350 degrees, flipping at 45 mins.

    Alternatively, you can simmer the cutlets on the stove in broth for 45 mins.

    Remove that dish, uncover, and allow the cutlets to cool in the broth for roughly 15 mins.

    Prepare your breading station; with the 3 bowls below, in a large pan or pot heat about 1 inch of oil to 325-250F, and a wire cooling rack placed on top of a lipped baking sheet.

    In a shallow dish or bowl, whisk together 1 cup flour and black pepper. In a second dish, prepare your egg replacer mixture. In a third dish, whisk together breadcrumbs and 1 tbsp flour.

    One at a time, cover each cutlet in the flour/black pepper mixture, then the egg replacer, and then the breading/flour mixture. Fry immediately.

    Fry the seitan until golden brown, about 3-5 mins, flipping once.

    Place onto the cooling rack to allow excess oil to drip.

    Serve immediately with a slice of lemon and parsley, gravy of choice, alongside German spaetzle noodles, roasted veggies, or a fresh green salad. Return to Vegan Recipes