Vegan Seitan Schnitzel & Warm Potato Salad
Create your own vegan seitan schnitzel with potato salad and enjoy a plant-based version of this Viennese speciality.
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This seitan schnitzel is a perfect vegan alternative to the Viennese classic. Paired with a warming potato salad, it makes the ideal light meal that works all year round.
What is a schnitzel?
A schnitzel is traditionally a small piece of meat, which is often breaded and fried.
The term ‘schnitzel’ means cutlet in English.
A Viennese-style schnitzel is breaded and fried, often made from meats like pork. In this vegan version, we use seitan, which is the perfect alternative for any meat-based dish.
Schnitzel goes great with many side dishes. The version below is served with a warm potato salad, a popular side dish in Austria.
Where can I find vegan chicken seasoning?
There are a few different shop-bought versions of vegan chicken seasoning out there. Some good brands include Schwartz, Just Spices and Sainsbury’s Inspired to Cook range.
You can also create your own seasoning using a combination of a few simple herbs and spices. Nutritional yeast, onion powder, garlic powder, paprika, parsley, sage and cayenne pepper all work well.
What is seitan?
Seitan is a food usually used as a meat substitute.
It’s made from gluten, a protein of wheat flour. It has a similar flavour and texture to chicken, so it’s perfect for this schnitzel dish.
Seitan actually has more protein than tofu.
Total Time: 1 hour and 30 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 10 mintutes
Servings: 4
Rating:
Total Time: 1 hour and 30 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the schnitzel
- 31.25 31.25 g vital wheat gluten
- 0.5 0.5 tbsp nutritional yeast
- 0.25 0.25 tsp onion powder
- 0.25 0.25 tsp garlic powder
- 1/2 tsp ground sea salt
- 1/2 tsp vegan chicken seasoning
- 43.75 43.75 ml vegan chicken or vegetable stock
- For the simmering broth
- 0.25 0.25 large onion, skin on and roughly chopped
- 175 175 ml vegan chicken stock or vegetable stock
- For the coating
- 31.25 31.25 g plain flour, seasoned well with salt and pepper
- 25 25 g natural breadcrumbs, dried
- 0.5 0.5 eggs equivalent of vegan egg replacer, made according to packaging
- For the potato salad
- 31.25 31.25 g waxy new potatoes
- 1/2 small red onion, peeled and finely chopped
- 0.25 0.25 clove garlic, peeled and crushed
- 0.5 0.5 tbsp fresh chives, finely chopped
- 0.25 0.25 tbsp wholegrain mustard
- 0.5 0.5 tbsp white wine vinegar
- 1.5 1.5 tbsp olive oil
- 0.5 0.5 tsp white sugar
- sea salt and black pepper, to taste
Method
To make the schnitzel:
- Mix all the dry ingredients together in a bowl. Make a well in the centre and add the wet ingredients, stirring well with a fork to combine.
- Bring the dough together with your hands and lightly knead for a few minutes, until elastic.
- Divide the dough into 4 equal balls and roll out into a thin schnitzel shape, about 5mm thick if possible.
- Lay the schnitzels into a shallow baking dish, along with the onion pieces, and pour over the stock.
- Bake in the oven at 160˚C/325˚F/Gas Mark 3 for 1 hour, turning the schnitzels after 45 minutes. Use this time to make your potato salad.
- After 1 hour, remove the schnitzels from the oven and set aside to cool.
- To bread the schnitzels, place the seasoned flour in a shallow bowl, the egg replacer in another shallow bowl, and the breadcrumbs in another.
- One by one, coat the schnitzels in the flour, then the egg replacer, then the breadcrumbs, making sure they are well coated in one thing before moving on to the next. Set aside on a plate ready for frying.
- Heat 1cm of mild oil in a shallow frying pan, and fry the schnitzels on both sides until golden brown. Do this in batches if necessary, whilst keeping the cooked ones warm until ready to serve.
To make the potato salad:
- Bring a large pan of salted water to the boil and add the new potatoes. Bring back to a simmer and leave to cook for 10 minutes.
- In a clean glass jar, add all of the salad dressing ingredients, replace the lid, and shake well until combined and starting to thicken.
- Once the potatoes are tender, drain well and leave to steam dry for a few minutes. Cut into thick slices or bite-sized chunks.
- Place the potatoes in a large bowl, add the dressing and gently fold to combine, trying not to break the potato pieces too much.
- Sprinkle over the remaining chives and serve warm with the schnitzel and some fresh lemon wedges.
Each 100g serving provides: 273 calories, 8.8g Fat, 1.3g Saturates, 30g Carbohydrate, 3.3g Sugars, 17g Protein, 0.52g Salt.
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