Vegan Schnitzel – With a Creamy Mushroom Sauce


Meaty breadcrumbed seitan, served with a tarragon and mushroom sauce. This could be served with pretty much anything, mashed potato, pasta, chips, or just keep it simple and serve with a green side salad. You can make the seitan a day or two ahead of time and store it in the fridge should you wish to

Yield; Two large schnitzels Cook time; 40 minutes in total

For the seitan you’ll need;

  1. 100g/3.5oz vital wheat gluten
  2. 15g/.5oz nutritional yeast
  3. 20g/.7oz chickpea flour
  4. One and a half teaspoons of the following; dried basil, dried oregano, onion granules, garlic granules and smoked paprika
  5. 150ml hot water
  6. 15ml light soy sauce
  7. One and a half teaspoons of both tomato puree and fish free worcestershire sauce


  • Into a large mixing bowl add all the dry ingredients (the first four listed) and mix until well combined
  • Next add the wet ingredients into a jug (the last three listed) and whisk to combine
  • Add the wet ingredients to the dry and mix until a dough forms. Knead the dough for about five minutes
  • Then shape and wrap the dough securely in either food safe cling film, foil or muslin.
  • Add the wrapped dough to a pan of simmering water. Cover with a lid and immediately reduce the heat to low. Cook for around 30 minutes, or until the dough has become firm to the touch
  • Remove from the water and leave to cool to room temperature. Unwrap the seitan once you’re ready to bread and fry it

For the breadcrumb coating you will need;

  1. A few tablespoons of plain flour
  2. A few tablespoons of unsweetened plant milk
  3. 75g/2.5oz breadcrumbs
  4. One quarter of a teaspoon of the following; smoked paprika, onion powder, garlic powder and dried parsley


  • Add the flour into two separate shallow dishes. Then add the breadcrumbs, herbs and spices into another shallow dish, mixing well to combine
  • Dredge each piece of seitan in the flour, then milk, then breadcrumbs. You can choose to dredge in the flour and milk twice before the breadcrumbs, it’s up to you
  • Then add a few tablespoons of oil into a large frying pan over a medium heat. Shallow fry each schnitzel for around four minutes on each side, or until golden brown
  • Transfer the cooked schnitzels onto a kitchen roll lined plate to absorb excess oil before serving

For the mushroom sauce you’ll need;

  1. One teaspoon of oil
  2. 100g/3.5oz white mushrooms, sliced
  3. One small clove of garlic, minced
  4. Half a teaspoon of dried tarragon
  5. 100ml non-dairy cream


  • In a small frying pan over a medium heat, add the oil. Then add the mushrooms and garlic, sprinkle over a little salt and pepper and fry for five minutes, stirring occasionally
  • Then add in the tarragon and the cream. Give it another five minutes to cook and then serve the sauce poured over the schnitzels

The sauce will take roughly the same amount of time as frying the schnitzels, so do those steps at the same time if you want to serve the schnitzels with the mushroom sauce. Alternatively you can always go for a different sauce if mushrooms aren’t for you

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