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Traditional schnitzel has its roots in first-century Roman techniques, but my vegan schnitzel has its roots in wholesome plant-based cuisine. There is something incredibly satisfying about cutting into a perfectly crisp schnitzel and hearing that delicate crunch before biting into the thin yet juicy center. This recipe has all the things I love about schnitzel, without using any meat or dairy.
Vegan schnitzel is my plant-based answer to the classic European cutlet, most commonly made with veal or chicken. For me, this is like the grown-up version of my vegan chicken nuggets. However, my kids love this schnitzel just as much. In fact, as a family, we are huge supporters of anything vegan with a crispy coating.
I created this recipe around the same time I created my vegan chicken sandwich. After seeing too many chicken sandwich ads pop up on my screen, my cravings got the better of me, and I decided to make a vegan version that rivals the textures, flavors, and nutritional value of any fast food sandwich. My kids seem to think I won that one. No arguments here. Ha!
This recipe takes a traditional heavy, meat-centered dish and turns it into a vegan-friendly, nourishing, and satisfying meal. The plant-based protein provides structure, while the crisp breadcrumb coating delivers the trademark sought-after crunch that I love. It is not greasy, and it is not bland. This is also one of those dishes that is insanely versatile, which is why I include it in my menu at least once a week.
The perfect execution of this recipe comes from layering texture and seasoning at every stage. I make sure to press the bread into the cutlet for a crisp exterior and to pan-fry at the right temperature to retain the flavor and avoid oiliness. And finishing with a squeeze of lemon for that zesty brightness that adds another dimension to the flavor.
After working with a friend of mine who was struggling with the transition into a fully vegan lifestyle. It’s not that she disliked vegan food, but she missed very specific comfort dishes that she had grown up with. One she mentioned on multiple occasions was chicken schnitzel and cheese sauce. Her mom made it for her, and it was the first thing he learned how to cook.
One evening, I went to her house for dinner with a large bag of ingredients in tow. I told her that I was going to teach her how to make vegan schnitzel with some of my vegan nacho cheese sauce. This may not have been the first vegan dish she ever learned to cook, but it is, without a doubt, her favorite.
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🥘 Ingredients
These ingredients are easy to find at most grocery stores and health food shops. And I always prefer to make my own vegan schnitzel instead of buying it ready-made. That way, I can guarantee maximum flavor.
For the vegan “chicken” chicken base
Silken tofu: I use this to create a soft, moist base. I avoid extra-firm tofu, as the texture will not be as tender.
Vegetable broth or vegan chicken broth: I add this for a savory depth.
Vegan Worcestershire sauce: This is essential for my umami richness. If needed, you could substitute half the amount of soy sauce.
Vital wheat gluten: This gives my tofu that chewy, elastic texture.
Nutritional yeast: I use this for a slightly cheesy flavor.
Poultry seasoning: This is what gives me tofu that roasted chicken aroma.
Salt and black pepper: These are my essentials for the seasoning.
For the breading
All-purpose flour: This helps the coating stick during the breading process.
Flax egg: I use this plant-based egg replacement for binding.
Almond milk: I like using this mild, unsweetened milk for the coating process.
Panko breadcrumbs: These crumbs give my schnitzel an extra crispy coating when I fry them.
Neutral oil: I use an oil such as vegetable, sunflower, or avocado when shallow frying my cutlets
🔪 How To Make
This recipe has four main stages: mix, bake, coat, and fry. This is how I do it:
Whisk tofu: In a large bowl, I whisk together the silken tofu, ¼ cup of broth, and Worcestershire sauce until mostly smooth.
Whisk dry ingredients: In a separate bowl, I combine the vital wheat gluten, nutritional yeast, poultry seasoning, salt, and pepper.
Make seitan dough: Then, I fold the wet mixture into the dry ingredients until a dough forms. I knead it gently until just combined.
Shape dough: Next, I shape my dough into a ball, careful not to overwork it.
Cut the dough: On a flat surface, I cut the dough into 4 equal pieces and shape them into patties.
Cook the patties: I place the patties in a baking dish, pour over the remaining broth, cover with foil, and bake in a preheated oven for one hour. When they are halfway through, I flip them and continue baking.
Allow patties to cool: Once they are done, I remove them from the broth and allow the patties to cool completely.
Set up breading station: I set up three bowls for my breading. One with flour, salt, and pepper, another with a combined flax egg and almond milk, and the third with panko breadcrumbs.
Bread the patties: First, I coat the patties in the flour mixture.
Dip in milk mixture: Then, I let the excess flour fall off, and dip the patties into the milk mixture
Cover in panko crumbs: Finally, I dip the patties into the breadcrumbs, making sure they are entirely coated.
Pan fry schnitzels: I heat my oil in a large skillet, and shallow fry the schnitzels for 3-4 minutes on either side.
Drain: After frying, I transfer my patties onto a paper towel to drain off any excess oil.
Serve: I top mine with a fresh slice of lemon and serve immediately.
My #1 Secret Tip for this vegan schnitzel recipe is to let the baked tofu seitan cool completely before breading. Warm patties are softer and more likely to fall apart during the coating stage. Cooling helps them firm up and hold their shape during frying.
Other Tips To Keep In Mind:
- Do not over-knead: The dough contains vital wheat gluten, and if it is overworked, you will end up with a rubbery texture.
- Control the heat: I make sure to keep my heat even to avoid burning the coating. If the crusts brown too quickly, I reduce the heat to medium.
- Press the breadcrumbs: During the final breading stage, I like to press my breadcrumbs into the patty. I use a firm yet gentle hand. This makes sure they stay put during frying.
- Always bake before frying: I never skip baking my seitan. If I did, my patties would be undercooked and doughy inside.
📖 Variations
This recipe is flexible and easy to adapt. I have applied the same methodology to various food items and still achieved that schnitzel-like texture.
Cabbage schnitzel: For this version, I use thick cabbage “steaks”, bread them, spray lightly with oil, and bake at 400F until tender and crisp. I love this version with a side of my vegan tartar sauce.
Eggplant schnitzel: Swap the seitan for thick slices of eggplant. I always make sure to degorge them first with salt to remove excess moisture. This was a variation I made when my seitan did not turn out the way I wanted. My husband loved this one!
Crispy strips: Instead of shaping my seitan into patties, I cut strips and continue the process in the same way. But this variation is my kids’ favorite and is similar to chicken tenders.
🍽 Serving Suggestions
This vegan schnitzel pairs so well with other comfort foods, similar to what you may find at a deli. Personally, I love topping mine with a good helping of my creamy vegan coleslaw and eating it between two slices of my toasted buckwheat sourdough bread. The next time you have sandwiches for dinner, try this one!
A few weeks ago, I was rewatching The Sound of Music, and perked up when they sang about schnitzel with noodles. That was it! My dinner had been decided thanks to Julie Andrews. Ha! That night, I served my schnitzel with my sweet sesame noodles, omitting the tofu, and drizzled with some of my gluten-free stir-fry sauce. Now this meal is one of my favorite things!
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: I freeze, either before or after frying. I make sure to separate the patties with parchment and place them in a freezer-safe container that keeps for up to 3 months.
Reheating: I reheat in a 400F oven until warmed through and crisp. I avoid microwaving as it makes the crust soggy.
❓ Recipe FAQs
This happens when the oil is not hot enough, it was not pan-fried for long enough, or the breadcrumb layer was not pressed in firmly. I always make sure to fry off one patty at first, so that I can gauge if I need to adjust anything.
Yes, you can! I have done this by brushing the schnitzels with oil and baking at a high temperature, flipping halfway through until golden. Frying does yield a crispier crust, but baking works too.
Sometimes, the crumbs are fickle and do not stick the way I want. This is when I would use the double-breading technique. After completing the breading process, I take my patties and dip them once more in the egg and then again in the breadcrumbs. This gives me a thicker, more durable crust.
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📋 Recipe Card
Vegan Schnitzel
Traditional schnitzel has its roots in first-century Roman techniques, but my vegan schnitzel has its roots in wholesome plant-based cuisine. There is something incredibly satisfying about cutting into a perfectly crisp schnitzel and hearing that delicate crunch before biting into the thin yet juicy center. This recipe has all the things I love about schnitzel, without using any meat or dairy.
Servings: 4 servings
Calories: 427kcal
- My #1 Secret Tip for this vegan schnitzel recipe is to let the baked tofu seitan cool completely before breading. Warm patties are softer and more likely to fall apart during the coating stage. Cooling helps them firm up and hold their shape during frying.
- Do not over-knead: The dough contains vital wheat gluten, and if it is overworked, you will end up with a rubbery texture.
- Control the heat: I make sure to keep my heat even to avoid burning the coating. If the crusts brown too quickly, I reduce the heat to medium.
- Press the breadcrumbs: During the final breading stage, I like to press my breadcrumbs into the patty. I use a firm yet gentle hand. This makes sure they stay put during frying.
- Always bake before frying: I never skip baking my seitan. If I did, my patties would be undercooked and doughy inside.
Calories: 427kcal | Carbohydrates: 61g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 1003mg | Potassium: 304mg | Fiber: 4g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 6mg