Vegan Schabowy Seitan Cutlets
This vegan Schabowy recipe is a great substitute for fried pork cutlets. Serve with boiled potatoes and sauerkraut for a filling meal.
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Schabowy is a traditional Polish dish normally made with pork, but these fried, breadcrumb-coated seitan cutlets work just as well and are cruelty-free!
This dish also pairs perfectly with pickled and brined foods, such as sauerkraut and gherkins.
Total Time: 40 minutes
Servings: 3
Rating:
Total Time: 40 minutes
Servings: 3
Ingredients
Method
Ingredients
(Servings: 3)
- For the seitan
- 50 50 g vital wheat gluten
- 0.66666666666667 0.66666666666667 tsp onion powder
- 0.33333333333333 0.33333333333333 tsp garlic powder
- 0.33333333333333 0.33333333333333 tsp dried sage
- 0.33333333333333 0.33333333333333 tsp dried marjoram
- 25 25 g cooked green lentils
- 20 20 ml water
- 0.33333333333333 0.33333333333333 tbsp soy sauce
- 0.33333333333333 0.33333333333333 tbsp Dijon mustard
- 0.33333333333333 0.33333333333333 tbsp vegetable oil
- 0.33333333333333 0.33333333333333 tsp liquid smoke
- 0.33333333333333 0.33333333333333 tsp vegan Worcester sauce
- 320 320 ml vegetable stock
- For the coating
- 33.333333333333 33.333333333333 g plain flour
- 80 80 ml soya milk
- 0.33333333333333 0.33333333333333 tbsp cider vinegar
- 50 50 g breadcrumbs
- 0.33333333333333 0.33333333333333 tbsp dried sage
- 0.33333333333333 0.33333333333333 tbsp dried marjoram
- oil, for frying
Method
- To make the seitan, mix together the vital wheat gluten, onion powder, garlic powder, dried sage and dried marjoram in a bowl.
- Add the lentils, water, soy sauce, Dijon mustard, vegetable oil, liquid smoke and Worcester sauce to a blender and blend until smooth. Add the puréed mixture to
the bowl of dry ingredients and mix well to form a dough. - Knead the dough for 4-5 minutes, then split it into three equal pieces. Roll each piece out to a 1cm-thick steak.
- Bring the vegetable stock to a gentle simmer and cook the seitan steaks for 10 minutes. Once cooked, remove the steaks from the stock and leave to cool.
- Meanwhile, place the plain flour in a tray, then in a second tray add the soya milk and cider vinegar and leave to curdle to create buttermilk. In a third tray mix together the breadcrumbs, sage and marjoram.
- Place each steak into the flour and coat both sides, then dip them into the buttermilk and then into the breadcrumb mix. Ensure the breadcrumbs are evenly coating all sides of the steak.
- To cook the steaks, heat the oil over a medium heat in a shallow pan. Fry the steaks for 4-5 minutes on each side until the breadcrumbs are golden and crisp. Try serving with fermented veg, such as sauerkraut, if you like.
Nutritional information per serving (290g): Calories 622, Fat 12g, Saturates 1.4g, Carbohydrate 77g, Sugars 4.7g, Fibre 5g, Protein 53g, Salt 3.4g
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