A plant-based recipe for crispy vegan seitan schnitzel, with ingredients and step-by-step instructions.
Crispy vegan seitan schnitzel
Estimated time: 30 minutes · Yield: 4 servings
Allergens: Gluten; soy and mustard depending on sauces and breadcrumbs. Check package labels and cross-contact risks.
Ingredients
- 500 g ready-to-eat seitan, thinly sliced
- ½ cup wheat flour
- ½–⅔ cup water
- 1 tbsp mustard
- 1 tsp paprika
- ¼ tsp salt
- 1 cup vegan breadcrumbs
- Oil for shallow frying
- Lemon wedges to serve
Method
- Dry the seitan slices. Follow any heating or cooking instructions on the package.
- Mix flour, water, mustard, paprika and salt into a light coating batter.
- Dip each slice in batter, then breadcrumbs, pressing to adhere.
- Heat a little oil in a pan and fry for 3–4 minutes per side until golden and hot throughout.
- Drain on a rack or paper towel and serve with lemon.
Cooking tip
This recipe coats prepared seitan; it is not a method for cooking raw gluten dough.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.