Tips for Experienced Cooks
Experiment with different flours for the breading to find your preferred texture and flavor. Consider substituting all-purpose flour with rice flour or chickpea flour for a different texture. Also, try adding a smoke flavor to the wet ingredient mixture with liquid smoke or smoked paprika for a deeper flavor profile in the seitan schnitzel. When making the potato salad, consider roasting the potatoes instead of boiling for an added depth of flavor and a different texture. Lastly, personalize the potato salad dressing with additional herbs or spices, such as chives, parsley, or a touch of cayenne pepper for a little kick.
Step 1: Preheat oven and prepare dry ingredients
Preheat the oven to 375°F (190°C). In a large bowl, mix together the dry ingredients.
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Prepare wet ingredients and combine with dry ingredients
In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
Step 3: Knead and flatten the dough
Knead the dough for a few minutes, then flatten it out into a thin sheet.
Step 4: Bread the schnitzel
Cut the dough into 4 equal pieces and dredge each piece in the flour, then the almond milk, and finally the breadcrumbs.
- 1/4 cup all-purpose flour
- 1/2 cup unsweetened almond milk
- 1/2 cup breadcrumbs
Step 5: Fry the schnitzel
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the schnitzel and cook for 2-3 minutes on each side, until golden brown.
- 2 tablespoons vegetable oil
Step 6: Bake the schnitzel
Transfer the schnitzel to a baking sheet and bake for 10-15 minutes, until cooked through.
Step 7: Prepare the potato salad
In a large bowl, mix together the potatoes, red onion, celery, and dill pickles. In a separate bowl, whisk together the vegan mayonnaise, dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the potato mixture and stir until everything is well coated.
- 3 medium potatoes, cooked and diced
- 1/2 red onion, diced
- 2 stalks celery, diced
- 1/4 cup dill pickles, diced
- 1/2 cup vegan mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 8: Serve
Serve the schnitzel hot with the potato salad on the side.
Fresh Produce & Herbs
- 1 1/2 pounds potato
- 1/4 cup red onion
- 1/4 cup celery
- 1/4 cup dill pickle
Pantry Items
- 2 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1/2 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1/2 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1/4 cup vegan mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
Seasonings & Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt