Learn the secrets to making your own authentic German Vegan Schnitzel from scratch. You can make a bunch and keep them in the freezer for later – perfect for your meal prep and quick dinners. Plus, each schnitzel costs less than $2! Tasty, easy to make, and budget-friendly – all in one awesome recipe!
These plant-based and vegetarian schnitzel are crispy on the outside and super tender on the inside! A cherished dish in Austria and Germany, it holds a special place in my childhood memories from growing up in Germany.
Sharing this veganized recipe with you brings me immense joy, and I hope you'll enjoy it as much as I do. One fantastic way to relish your homemade vegan schnitzel is by pairing it with this delightful German vegan potato salad.
🇩🇪 Origin and history
Where did Schnitzel come from? Who first brought it to life? Numerous theories swirl around the origins of Schnitzel, making it a delightful mystery. Just like many age-old European dishes, its exact birthplace remains elusive.
Some theories connect its roots to Northern Italy, later finding its way to Austria and Germany. Others suggest a French origin, while another perspective claims its birth in Austria or southern Germany.
Historical records as far back as the 12th century reveal accounts of meat encased in dough, then fried in fat. Additionally, it's believed that even in pre-Christian times, people in central Europe repurposed old bread into crumbs for breading.
The journey of Schnitzel is as rich and diverse as its flavors, a true tale woven through time and cultures.
📋 Ingredients
To make vegan schnitzel at home you need the following ingredients:
Ingredient Notes
- Vital Wheat Gluten: Gives your schnitzel its meaty texture, ensuring it's chewy and satisfying. Vital wheat gluten is a protein-rich flour made from wheat that's been stripped of its starch content. It's fantastic for creating a meat-like texture in plant-based recipes.
- Chickpea Flour: Adds a nutty flavor and protein. Additionally, it helps bind everything together for the perfect consistency. It is also known as garbanzo bean flour and is made from ground chickpeas.
- Nutritional Yeast: Enhances the savory taste, providing that comforting umami kick. These are tiny, flaky pieces made from yeast that's been grown and harvested. Many vegans often refer to it as "Nooch".
- Tahini: A nutty, creamy touch that adds richness and depth to each bite. Tahini is a paste made from ground sesame seeds.
- Vegan Worcestershire Sauce: Enhances flavor with a tangy, savory kick.
You can find these ingredients at health food stores, natural food markets, larger grocery stores, and online retailers like Amazon.
Breading Ingredients
Ingredient Notes
- Black Pepper and Season Salt: They help elevate the overall flavor profile of the schnitzel and make it even more appetizing.
- Aquafaba: This is brine from a can of chickpeas. It might seem surprising, but it works really well as an egg replacement. In our recipe, it is also used instead of eggs and helps the breading stick to the schnitzel, making it crispy when fried.
See the recipe card below for a full list of ingredients and measurements.
🍴 Substitutions
Are you looking for substitutions or quicker alternatives? We got you!
- Vital Wheat Gluten - As this is the base for any seitan recipe we do not recommend substituting this ingredient. If you can't find vital wheat gluten or prefer a different approach, you can use extra firm tofu, tempeh, textured vegetable protein, or gluten-free seitan as the base for your vegan schnitzel. This will give you a different texture, but still a delicious and crispy result.
- Chickpea Flour - You can substitute chickpea flour with other bean flour, like lentil or fava bean flour.
- Tahini - In place of tahini, you can use almond or cashew butter for a nutty richness and similar texture.
- Vegan Worcestershire Sauce - If you can't find vegan Worcestershire sauce, you can use soy sauce or tamari mixed with a dash of apple cider vinegar for a similar tangy kick.
- Aquafaba - You can use plant-based milk (like soy or oat milk) instead of aquafaba.
- Breadcrumbs - Instead of regular breadcrumbs, you can use crushed cornflakes or crackers, panko breadcrumbs, or even ground nuts and oats for a different texture.
- Neutral Oil - Any oil suitable for frying works such as canola, vegetable, or peanut oil. Make sure to use oil with a high smoke point, typically around 400-450°F which is 204-232°C.
Enjoy exploring different variations and discovering your favorite twist! Remember, substitutions will bring their own unique flavors and textures to this vegan schnitzel recipe.
Gluten-free Schnitzel
To make this a gluten-free schnitzel, replace vital wheat gluten with gluten-free seitan, textured vegetable protein, or use tofu as the base. Opt for a gluten-free flour blend, as well as gluten-free breadcrumbs or GF crushed crackers, for the breading. Some flour alternatives include almond flour, rice flour, and chickpea flour.
🥄 Variations
There are many delicious vegan schnitzel variations to explore and enjoy!
- Herb Infusion: Add chopped fresh herbs like parsley, thyme, rosemary, or sage to the seitan dough or the breading mixture for a fragrant and flavorful twist.
- Spicy: Incorporate cayenne pepper, or red pepper flakes into the breading mixture for a spicy variation.
- Aubergine Schnitzel: Slice eggplant into rounds, bread and fry them for a healthy plant-based take with a delightful texture.
- Veggie Schnitzel: Use gently simmered (or steamed) sliced parsnips or kohlrabi instead of seitan. Bread it, then fry it.
- Tofu Schnitzel: Use tofu instead, as seen in our tofu katsu recipe. To make a tofu schnitzel, press and slice extra-firm tofu, marinate it and bread it. Then fry, air-fry, or bake it.
- Vegan Chicken Schnitzel: Traditionally schnitzel is made out of veal cutlets, or sometimes pork. However, Chicken Schnitzel has become very popular too, so you might be craving this. To make a vegan version you can either make "chicken" cutlets from washed flour seitan or use store-bought plant-based chicken alternatives. My favorite vegan brands in the US include Daring, Gardein, and Morningstar. Some of them are already breaded too! My favorite is Gardein's Ultimate Chick'n Filets.
- Münchener Pretzel Schnitzel: Try breading your protein source with a mixture of sweet mustard and horseradish instead of aquafaba, and use crushed pretzel crumbs as the breading for an interesting and traditional Bavarian twist.
- Cordon Bleu: Stuff your seitan, tofu, or store-bought vegan chicken with vegan ham and cheese before breading and frying.
- Jägerschnitzel: Prepare and top it with a rich, creamy mushroom sauce
If you end up whipping up a fantastic variation, don't forget to drop a comment at the bottom of this blog post.
🍽 Equipment
For the best vegan schnitzel at home, gather these kitchen must-haves. Grab mixing bowls and shallow plates for combining ingredients. A whisk comes in handy for blending.
A kitchen scale is a must for precise measurements. Unlike cups, it weighs ingredients, preventing any misjudgments due to squishing or puffing. This ensures perfect ingredient amounts every time. To shape the seitan cutlets, a rolling pin or meat pounder works well.
For baking in veggie stock use a baking dish. For frying the schnitzel, choose a pan or skillet. Alternatively, try air-frying or baking with an air-fryer or baking sheet and oil spray.
👩🏽🍳 How To Make Vegan Schnitzel
Let's chat about how to make the best vegan schnitzel from scratch!
Start By Preparing The Seitan Dough
1. Combine all dry ingredients for the seitan: vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, black pepper, and salt.
2. Next, in a measuring cup, whisk together vegetable broth, soy sauce, and tahini. Add it to the dry mixture.
3. Combine until well mixed. You can use a spatula or the paddle attachment or dough hook if using an electric mixer. Knead together until the ingredients form a shaggy dough, then let it rest for 5 minutes. Preheat your oven to 355°F (180°C) while you shape the seitan dough into cutlets.
4. Divide the dough into eight equal pieces (approximately 115g / 4oz per piece). Use a rolling pin or a meat pounder to roll out or hammer each piece of dough until it is about ¼ - ½ inch thick (which is around ½ to 1cm).
Pro Tip: To prevent sticking, lightly wet your hands and rolling pin or meat pounder with a little bit of water.
5. Add all the ingredients for the stock to cook the seitan into a big and wide casserole dish (we use an 18x13-inch baking dish - 45x33cm). Whisk until well combined. Place the cutlets into the casserole dish, ensuring they are completely covered. Cover the dish with a lid. If no lid is available, you can use foil or a baking sheet. Bake for 1 hour, flipping the cutlets at 45 minutes.
6. Then remove the dish from the oven, uncover it, and allow the cutlets to cool in the broth for approximately 15 minutes. We let it cool, so it is not piping hot when we touch it! You can store them wrapped in parchment in an airtight container in the fridge overnight or for several days, or proceed to the breading station right away.
Breading Station
Once the seitan is ready and cool enough to touch you can go ahead and set up your breading station! You need three deep plates or bowls: one with flour, black pepper, and season salt, another with aquafaba, and the third with breadcrumbs.
1. First dredge the seitan cutlets in the flour mixture. Make sure to flip it to cover both sides!
2. Then pass them through the aquafaba.
3. Finally coat them with the breadcrumbs, ensuring they are breaded all around.
4. Continue until all your seitan cutlets are breaded.
5. Fry the seitan schnitzel in oil in a pan or skillet until they turn golden brown and crispy, approximately 3-5 minutes on each side. Make sure to use oil suitable for frying. So use oil with a high smoke point, typically around 400-450°F which is 204-232°C.
Other Preparation Methods
- Baking: Preheat your oven to 355°F (180°C) and place the breaded schnitzel on a baking sheet lined with parchment paper. Spray or brush generously with oil. Then bake for about 20-25 minutes, flipping halfway through, spraying or brushing with more oil as needed, until they're golden and crispy. Baking time may vary, so keep an eye on them.
- Air fryer: Preheat your air fryer to 375°F (190°C). After breading, lightly spray or brush schnitzel with oil for crispiness. Place in a single layer in the air fryer basket, do not stack or overcrowd your air fryer! Air fry them for 10-15 mins, flipping halfway through.
🍟 Serving Ideas
Are you asking yourself what to serve with vegan schnitzel? From side dishes and accompaniments to traditional German flavors and inventive combinations, here are some our favorite serving ideas to elevate your meal:
- Vegan German Potato Salad: Serve schnitzel with a side of tangy and flavorful vegan German potato salad for a traditional and delicious pairing.
- Balsamic Sautéed Mushrooms: Top your schnitzel with balsamic sautéed mushrooms for a savory and earthy topping.
- Tangy Roasted Baby Corn: Roasted baby corn with a tangy glaze pairs well.
- Vegan Salads: Accompany your schnitzel with fresh and vibrant vegan salads, like mixed greens with a lemon vinaigrette or a hearty coleslaw.
- Vegan French Fries: Explore the classic "Schnipo" by serving your schnitzel alongside crispy fries. Classic vegan French fries make the perfect side, offering a satisfying contrast in texture and flavor.
- Creamy Dipping Sauce: Prepare a creamy vegan dipping sauce, such as barbecue flavor, garlic aioli, or vegan ranch, to complement the schnitzel's flavor.
- Vegan Schnitzel Burger: Transform your vegan schnitzel into a burger by placing it on a homemade vegan burger bun, topped with your favorite fixings.
- Roasted Vegetables: Roasted baby potatoes and sweet cherry tomatoes make a wonderful side for schnitzel, offering a warm and comforting option.
- Pasta Dishes: Pair it with creamy vegan chicken Alfredo for a satisfying and indulgent meal. Combine it with an easy hummus pasta bake, creating a delightful harmony of protein and comfort food. Or, serve it with our beloved taco pasta salad!
- À la Meyer: Serve topped with a fried vegan egg.
✨ Sprinkle Tips ✨
- Set up your breading station before starting to bread the cutlets. This includes flour, aquafaba, and breadcrumbs. Having everything ready will make the process smoother. And for an extra crispy coating, consider double breading! Dip the cutlets in the breading components twice before frying.
- When mixing the seitan dough, don't over-knead it. Stop as soon as the ingredients are combined to avoid a tough texture. Like any skill, making seitan schnitzel gets easier with practice. Don't be discouraged if your first try isn't perfect – each time, you'll learn and improve!
- We highly recommend freezing your breaded, unfried schnitzel. Freezing improves the seitan's texture, making it even heartier, meatier, and more delightful once cooked! To prepare, heat oil in a pan, add frozen schnitzel, and fry covered until golden brown and cooked through.
💭 Recipe FAQ
Vegan schnitzel are crafted from a variety of ingredients. Some popular kinds include seitan, vegetables, soy protein, textured vegetable protein, or tofu. Our recipe features seitan, crafted from vital wheat gluten, often dubbed 'wheat meat' due to its stretchy, meat-like texture. Read our variations and substitutions sections for alternative ideas.
Seitan is a protein-rich food made from wheat. It's like a natural plant-based muscle builder, providing your body with a good dose of protein. Seitan is also low in fat and carbs, making it a healthy choice for your meals. When you're aiming for a balanced and protein-packed diet, seitan can be a valuable addition to your diet!
Vegan schnitzel can be a healthier option compared to traditional meat-based schnitzel, as it typically contains less saturated fat and cholesterol. However, the healthiness of a vegan schnitzel depends on how it's prepared and the specific ingredients used.
Baking or air frying instead of deep frying, using whole food ingredients, and paying attention to portion sizes can contribute to a healthier dish. Pairing it with a variety of sides and sauces can make for a well-rounded meal! Always consider the nutritional content of your ingredients and cooking methods to make informed choices that align with your dietary goals.
The top vegan egg replacements for breading are aquafaba (the brine from a chickpea can), and plant milk.
However, anything wet that sticks to the breading does the trick. A thin layer of a bit of watery mustard or vegan mayo does the trick as well. Another way is mixing non-dairy milk with some ground flaxseed, aquafaba, or vegan mayo. Our schnitzel recipe uses aquafaba, as it is the most neutral tasting one.
🥣 Storage and Reheating Instructions
Fridge: Store seitan after the first cooking (before breading) tightly wrapped with plastic or parchment in an airtight container in the fridge for up to 7 days. You do not have to wait for it to cool before refrigerating. Store breaded and fried vegan schnitzel in the fridge for up to 3 days, and reheat it shortly before serving.
Freezing before frying: After breading but before frying the seitan, freeze it in a freezer-friendly bag or container for up to 3 months. Label it with the freezing date and check it twice a month. To prepare, heat oil in a pan, add frozen schnitzel and fry until golden brown following the recipe.
Freezing after frying: After frying, let any leftover schnitzel cool to room temperature. Individually wrap them with plastic wrap or parchment paper, place them in a labeled freezer bag or container, and store in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and then pan-fry lightly until crispy and heated through.
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📖 Recipe
Best Vegan Schnitzel
Equipment
- scale or
- rolling pin or meat pounder
- 18x13-inch baking dish (45x33cm)
- non-stick pan or skillet to fry schnitzel
- tongs or spatula
- paper towels to drain excess oil from the schnitzel after frying
Ingredients
Seitan
- 280 grams vital wheat gluten
- 60 grams chickpea flour
- 40 grams nutritional yeast
- ½ teaspoon each garlic and onion powder
- ½ teaspoon each black pepper and salt
- 480 mililiters vegetable broth
- 2 teaspoon soy sauce
- 40 mililiters tahini
Stock to cook the Seitan
- 900 mililiters vegetable broth
- 60 mililiters vegan Worcestershire sauce
- 80 mililiters soy sauce
Breading
- 200 grams flour
- 1 teaspoon each ground black pepper and season salt
- 250 mililiters aquafaba brine from a can of chickpeas
- 350 grams bread crumbs eg: vegetable, canola, or avocado oil
Frying and Serving
- fresh lemon slices to drizzle onto schnitzel
- neutral oil that is suitable for frying
Instructions
Preparing Seitan Dough
- Combine all dry ingredients for the seitan in a mixing bowl: vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, black pepper, and salt.
- In a measuring cup, whisk together vegetable broth, soy sauce, and tahini.
- Add the wet ingredients to the dry ingredients in the mixing bowl and combine until well mixed. You can use a spatula to do so. Use the paddle attachment or a dough hook if using an electric mixer. Knead together until the ingredients are just combined, then let it rest for 5 minutes.
- Preheat your oven to 355°F (180°C) while you shape the seitan dough into cutlets.
- While the dough is resting, add all the ingredients for the stock to cook the seitan into a wide casserole dish. Whisk until well combined.
Shaping the Seitan into Cutlets
- Divide the dough into eight equal pieces (approximately 115g / 4oz per piece).
- Use a rolling pin or a meat pounder to roll out or hammer each piece of dough until it is about ¼ - ½ inch thick (which is ½ to 1cm thick). To prevent sticking, lightly wet your hands and rolling pin/meat pounder with a little bit of water.
Cooking the Seitan
- Place the cutlets into the casserole dish, ensuring they are completely covered. Cover the dish with a lid. If no lid is available, you can use foil or a baking sheet. Bake for 1 hour, flipping the cutlets at 45 minutes, being careful to avoid them sticking together too much.
- Remove the dish from the oven, uncover it, and allow the cutlets to cool in the broth for approximately 15 minutes. You can store them wrapped in parchment in an airtight container in the refrigerator overnight or for several days, or proceed to the breading station right away.
Breading the Seitan
- Once the seitan is cooked you can go ahead and set up your breading station! You need three deep plates or bowls: one with flour, black pepper, and season salt, another with aquafaba, and the third with breadcrumbs.
- First, dredge the seitan cutlets in the flour mixture. Make sure to flip it to cover both sides! Then pass them through the aquafaba. Finally coat them with the breadcrumbs, ensuring they are breaded all around. Continue until all your seitan cutlets are breaded.
- Optional: double bread the cutlets. You can freeze the breaded cutlets in freezer-friendly bags overnight or for up to three months to achieve a meatier and chewier texture.
Frying the Schnitzel
- In a large pan or skillet, heat about 1 inch of oil to 350°F to 375°F (which is 175°C to 190°C). To check if the oil is hot enough when you don't have a Thermapen, place a wooden spoon or chopstick into the oil; if small bubbles form around it, the oil is ready. Make sure to use oil with a high smoke point, typically around 400-450°F which is 204-232°C.
- Fry the seitan schnitzel until they turn golden brown, approximately 3-5 minutes on each side.
- Once fried, transfer the schnitzel to a paper towel-lined plate to let the excess oil drip off. Serve the schnitzel hot with a spritz of lemon, and offer your desired sides and sauce.
Other Preparation Methods:
- Baking: Preheat your oven to 355°F (180°C) and place the breaded schnitzel on a baking sheet lined with parchment paper. Spray or brush generously with oil. Then bake for about 20-25 minutes, flipping halfway through, spraying or brushing with more oil as needed, until they're golden and crispy. Baking time may vary, so keep an eye on them.
- Air fryer: Preheat your air fryer to 375°F (190°C). After breading, lightly spray or brush schnitzel with oil for crispiness. Place in a single layer in the air fryer basket, do not stack or overcrowd your air fryer! Air fry them for 10-15 mins, flipping halfway through.
Video
Notes
Nutrition
The provided nutritional information is an estimate. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.
This vegan schnitzel looks and tastes so close to original. Wow. I used to eat it as a kid too (it's super popular in Poland as well). Thank you for this recipe that brings back memories.
Hi Anna! Thank you so much for your comment and sharing your experience with us. I am intrigued to hear Schnitzel is popular in Poland too. I've visited Poland many times and stayed for an exchange program too. My Poland trips have always been such a beautiful and fun experience. Have you tried our Polish pierogi recipe yet? It's an authentic recipe that I learned from my Polish host sister and her grandma.
This vegan schnitzel is spot on! We made it for dinner last night and froze a few to be able to have them for dinner again next week!
Hi Stephanie! Thank you so much for your comment. I am delighted to hear you guys loved it so much. Being able to make a big batch and freeze some for later is one of my favorite parts of this recipe.
such a delicious dish! the texture is spot on!
Hi Andrea! Thank you so much for your feedback. I am so glad to hear you are a fan of the seitan schnitzel texture. I personally love it the most after freezing the seitan.
So creative, I never though I'd find a vegan schnitzel!!! Thanks for this recipe magic!
Hi Michelle, thank you so much for commenting and sharing your experience with us. I am happy to hear you love it!
This vegan schnitzel is perfect! I honestly can not get enough of it!
Hi Katie! Thank you so much for your feedback and I am delighted to hear you love it so much - because same!!
I like discovering new seitan recipes and this didnt disappoint me, crispy outside yet tasty and tender inside.
Hi Jean! Thank you so much for your feedback, I appreciate it!
The best schitzel I've eaten
It really look like to the original
You need to try it
Thank you for this great recipe
Thank you so much for your feedback Johanna! I am pleased to hear you are enjoying this recipe.
wow! i'm obssessed with this recipe. i can't believe how much it resembles actual schnitzel!
Hi Nancy, thank you so much for your feedback! It makes me so happy to hear you enjoy this recipe so much.
Having tried and failed many times, I had almost given up making seitan. I am so glad I tried this recipe! It was easy to make and tastes delicious. I froze leftovers which were great to reheat. Thank you!! I will be making time & time again!