This crispy vegan seitan schnitzel is protein-packed, satisfying, and won’t make you miss chicken schnitty one bit! Serve with lemon wedges and salad for a healthy plant-based meal.
Looking for more plant-based protein-rich meals? These are some of my favourites:
- Gnudi Bolognese
- Golden Curry w/ Chickpeas
- Tofu Shawarma
- Marry Me Tofu
- Best Vegan Cheeseburger
- Pumpkin Lasagna
I initially thought making seitan was beyond me, it’s not a simple dish like my one pan baked dumplings, you’ll need to buy wheat gluten from a speciality shop (I got mine from Amazon), you’ll also need a steamer, and you’ll be making dough. But it’s worth it. My favourite comfort food that my mum makes is chicken schnitzel and I have been really missing it since become vegetarian. I’ve seen schnitzel made with tofu, but it’s really doesn’t compare. The breadcrumbs coat the tofu, and then the tofu just tastes like well, tofu. And I don’t like tofu (unless it’s got a killer marinade), so I knew I had to try something different.
And tada! This vegan schnitzel is everything you want in a plant-based dinner—crunchy, juicy, and full of flavour. The seitan is seasoned and kneaded just enough to create a meaty, satisfying texture without being tough. Steaming makes it light and bouncy, while pan-frying gives it that irresistible crispy crust.
I also love how much protein it packs, especially when mixed with white beans in the dough. You don’t miss the meat at all! A bright salad on the side keeps things fresh, and a good squeeze of lemon cuts through the richness. It’s great for meal prep, too—just freeze the schnitzels after breading and cook from frozen when you’re ready.
What is seitan?
Seitan is a high-protein, meat-like food made from wheat gluten—the main protein in wheat. When flour dough is rinsed to remove the starch, what’s left is a stretchy, dense, protein-rich substance that’s been used in Asian cooking for centuries. Today, it’s a go-to ingredient in vegan cooking for replicating meat textures.
Why seitan is perfect for vegan chicken schnitzel
Seitan is ideal for schnitzel because of its:
- Meaty texture – It’s naturally chewy and firm, mimicking the bite of chicken better than tofu or tempeh.
- High protein – It’s one of the most protein-rich vegan ingredients (about 25g protein per 100g), making it a great meat substitute.
- Customizable flavour – On its own, seitan is neutral, so it takes on the taste of whatever broth, marinade, or spice mix you use—just like chicken.
- Pan-fry friendly – It crisps up beautifully when coated in breadcrumbs and pan-fried, just like traditional schnitzel.
- Freezer-friendly – You can prep a big batch and freeze it before frying, making it easy to have on hand for quick dinners.
Main Ingredients & Why We Use Them
For the seitan dough:
- Wheat gluten – Forms the protein-rich, chewy structure of the schnitzel.
- White beans – Softens texture and boosts protein and fibre. You could also use chickpeas.
- Nutritional yeast – Adds savoury, umami flavour.
- Veggie broth + soy sauce + tahini – Moistens the dough and adds depth.
- Smoked paprika, garlic & onion powder, salt, pepper – Builds layers of savoury, spiced flavour. Feel free to use your own blend of spices. Remember, seitan is neutral, so it’s important to add flavours you like to the dough to get the taste you want.
For the breading:
- Flour + water batter – Helps the crumbs stick and adds a golden coating. You could also use aquafaba (brine from canned chickpeas) instead of water.
- Spices + lemon zest – Enhances the flavour and brightness.
- Panko breadcrumbs – For a crunchy, extra crispy golden crust. You could also try crushed cornflakes.
Seitan Ingredients
Breading Ingredients
How to Make It
Start by mixing the dry seitan dough ingredients, then stir in the broth mixture and spices.
Knead briefly, divide, and flatten into thin cutlet shapes between two pieces of baking paper, using a rolling pin to flatten. You want to make sure the cutlets aren’t too big or too thick (as they puff up in size when you steam them) the thinner the better, aim for between 0.5cm to 1cm thick. Remember, they are going to get thicker as we’re breading them.
Steam until firm, about 20 minutes. Lay them down on a steamer, giving a 1-2 cm space between them. It’s better to oversteam then understeam, as we don’t want any gummy/pale spots. Once cool, dip into the seasoned wet batter, then coat in breadcrumbs. Fry in a pan until golden on both sides, be generous with the oil! Serve with lemon wedges and a side salad—or pop them in the freezer after breading and fry from frozen when ready.
Variations and Substitutes
- Use chickpea flour in the batter for extra protein.
- Swap breadcrumbs for crushed cornflakes or gluten-free crumbs.
- Add Dijon mustard to the batter for a tangy kick.
- Serve with mushroom gravy or mustard aioli instead of lemon.
Equipment
- Mixing bowls
- Steamer or steaming pot
- Rolling pin or meat mallet
- Frying pan
- Tongs or spatula
How to Serve It
Serve hot with lemon wedges and a crisp green salad (I love it with my Maroulosalata), or pair with mashed potatoes and steamed greens. A dollop of vegan mayo or Dijon mustard works perfectly too.
How to Store It
Breaded, uncooked schnitzels freeze well—just stack with parchment in between and freeze in an airtight bag. Cook straight from frozen. Cooked schnitzels can be stored in the fridge for up to 3 days and reheated in a pan or oven until crispy.
How to Make It
Vegan Schnitzel
Ingredients
Dough:
- 250 g wheat gluten
- 125 g white beans
- 25 g nutritional yeast
- 250 ml vegetable broth lukewarm
- 1 teaspoon soy sauce
- 1½ tablespoon tahini
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Breading:
- 70 g flour
- 120 ml water add more to thin
- 1.5 teaspoon onion powder
- 1.5 teaspoon paprika powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large lemon rind grated
- 220 g panko breadcrumbs
To serve:
- lemon wedges squeeze on top
Instructions
Make the dough:
- In a food processor, combine the white beans, vegetable broth, soy sauce, and tahini. Blend until completely smooth.In a large bowl, mix the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the wet mixture into the dry and stir with a spatula until it begins to come together.Once it forms a shaggy dough, knead it gently with your hands for 1–2 minutes until just combined. (Note 1)👉 Don’t over-knead — the more you knead, the chewier the seitan will be. A short knead makes it tender and juicy.Cover the dough and let it rest for 5 minutes.
Shape:
- Divide the rested dough into 8 equal pieces (about 70g each). Place each piece between two sheets of baking paper and roll it out with a rolling pin or flatten using your hands or a meat pounder.Aim for a thickness of about ½ to 1 cm (¼ to ½ inch) — thin enough to mimic a classic schnitzel, but thick enough to hold together. (Note 2)
Steam:
- To steam the cutlets using a large pot and foldable metal steamer basket, unfold the basket and place it in the pot with about 2–3 cm of water—just enough to sit below the basket. Lightly oil the basket (I used olive oil spray) to prevent sticking. Arrange the cutlets in a single layer with space between them, cover the pot with a lid, and steam over medium heat for 20 minutes, flipping halfway through. They should feel firm and bouncy when done. Remove and let them cool for 10 minutes before breading. (Note 3)
Bread:
- In a shallow bowl, whisk together the flour, water, onion powder, paprika, salt, pepper, and lemon zest to form a thick batter. Add in extra water to thin. It should be the consistency of pancake batter. In a separate bowl, pour the breadcrumbs.Dip each schnitzel into the batter, coating both sides thoroughly, then press into the breadcrumbs until completely covered.👉 Tip: Press your hands together on the cutlets to push the breadcrumbs into the surface.
Cook:
- Heat a generous amount of neutral oil (I used canola) in a large skillet over medium heat. Once hot, add schnitzels in batches and fry for 2–4 minutes per side until golden brown and crispy. Transfer to a paper towel–lined plate to drain excess oil.
Freeze:
- I highly recommend freezing the breaded, unfried schnitzel. Freezing improves the seitan’s texture, making it even heartier once cooked, but they taste great fresh off the pan with squeezed lemon or a peri-peri sauce.
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