Enjoy the taste of Austria with this recipe for seitan schnitzel, a crispy and mouth-watering vegan alternative to the classic dish that will satisfy even the most ardent meat eaters!
Combine all dry ingredients except vital wheat gluten in the processor.
50 g pea protein, 2 tsp salt, 2 tbsp miso, 2 tsp Onion granules, 2 tsp Garlic granules, 2 tsp msg, 50 g nutritional yeast, 1 Piece Stock cube
Add vital wheat gluten and pulse gently.
300 g vital wheat gluten
Gradually add water, 50g at a time.
200 ml water
Pulse until dough forms fibrous strings.
Turn out onto bench and kneed briefly.
Each schnitzel needs to be about 80g. So portion out as many as you need.
Roll out each portion into an oval shape using a rolling pin. Use flour to prevent sticking.
Prepare three bowls for breading: one with breadcrumbs, one with flour, and one with a mix of plain flour and gram flour (75:25 ratio) mixed with water.
200 ml water, 200 g Breadcrumbs, 75 g flour, 25 g gram flour
Dredge each schnitzel in flour, then the flour-water mix, and finally the breadcrumbs. Use a spatula to help move it between bowls.
For extra breading, repeat the previous step.
Preheat oven to 180°C (350°F).
Fry schnitzels in a pan over medium-high heat until golden brown on each side.
Transfer fried schnitzels to a baking tray and bake for 10-15 minutes in the preheated oven. If making multiple schnitzels, fry all before baking, so they finish at the same time.