Make crispy seitan schnitzel with Hanna

Step 1/5

• 70 g wheat gluten
• 5 g nutritional yeast
• 10 g chickpea flour
• ¼ garlic powder
• ½ tsp ras el hanout
• ¼ tsp salt
• 100 ml water

• bowl
• cooking spoon

In a large bowl, mix together wheat gluten, nutritional yeast, chickpea flour, garlic powder, half the ras el hanout, and salt. Then add water and stir until you get a lumpy dough. Transfer to a clean work surface and knead by hand until the dough is smooth. Divide dough into equal pieces and shape them into flat “cutlets” with your hands.

Step 2/5

• 2 tbsp soy sauce
• 1 tbsp powdered vegetable broth
• salt

• pot
• colander
• wire rack

Bring a wide, shallow pot of water to a boil, then add in soy sauce, powdered vegetable broth, and season with salt. Add the schnitzel cutlets and let them cook for approx. 30 min. in simmering water. Remove, pat dry, and let cool on a wire rack.

Step 3/5

• 1 cucumber
• 500 g boiled potatoes
• 30 g parsley
• 1 tbsp mustard
• 20 ml white wine vinegar
• 50 ml olive oil
• salt
• pepper

• mandoline
• large bowl
• cutting board
• knife
• bowl
• whisk

While the schnitzel cooks, use a mandolin to very thinly slice cucumber into a large bowl. Slice cooled, boiled potatoes into coins, leaving the skin on. Add potatoes to the bowl with the cucumbers. Mince parsley and add to the bowl. In a separate bowl, whisk together mustard, vinegar, oil, salt, and pepper. Add to the salad and toss to combine.

Step 4/5

• 100 g flour
• 20 g starch
• 100 ml soy milk
• 1 tsp ras el hanout
• 100 g panko breadcrumbs

• large bowl
• whisk
• 2 baking dishes

Combine flour, starch, soy milk, and remaining ras el hanout in a bowl. Whisk to combine, adding water as needed to make a thick, but still pourable batter. Transfer batter to a baking dish. Add panko to a separate baking dish and use your hands to crush any large pieces. Salt the cooled schnitzels on both sides, then dredge in batter on both sides and cover with panko on both sides.

Step 5/5

• 1 lemon
• vegetable oil (for frying)

• frying pan
• tongs

Heat some vegetable oil in a frying pan, then fry the schnitzel on both sides, until crispy and golden. Serve with potato salad and lemon wedges. Enjoy!

Enjoy your meal!