In terms of sheer crunch, Vegan Schnitzel remains to be one of the crispiest treats there are…
Once upon a time, a determined woman achieved a goal requiring immense dietary restraint. Eager to indulge, she craved a crispy, salty, nutritious meal that would satisfy all her senses. She yearned for the smell, the mouthfeel, the taste, the sound of crispy batter breaking and the sight of a golden-brown crust fried to perfection. Refusing to rest until she found the ultimate indulgence, she studied all the culinary arts and secrets found in long-forgotten notebooks of renowned restaurants and chefs worldwide. She often lurked in the backrooms of busy kitchens, determined to discover the perfect crunchy delicacy to fulfill her desires. After gathering all the data she could find, she began tirelessly working to create the perfect Vegan Schnitzel. Her kitchen turned into a culinary battlefield, as oil bubbled, breadcrumbs flew, and batter was mixed. When all was set and done and the dust of flour, breadcrumbs and the fog of steaming oil settled, all you could hear was the perfect crunch. And another. And another. She was happy. She could rest, knowing she had created the ultimate Vegan schnitzel.
Ingredients for Epic Vegan Schnitzel
- Soy Chunks
- Oil
- Breadcrumbs
- Chickpea Flower
- Garlic
- Lemon
- Plant Milk
Does it taste like the real thing?
Whenever making a meat alternative, taste and texture comparisons to meat quickly come up. While they have their place, these questions maybe shouldn’t be prioritized. Taste comparisons are subjective and vary among individuals. Therefore, more important questions are: Is it as delicious as the meat variant? Can it be utilized the same? Can it be enjoyed in the same way? Does it provide the same satisfaction? If the answer to these is yes, actual taste and texture comparability matters less. And I can tell you, this schnitzel recipe meets all these criteria. You won’t want to stop eating.
I don’t like textured soy…
There are plenty of reasons for using soy chunks in this recipe. Alternatives include seitan and other dried plant proteins. Firstly, availability and practicality are key factors for me. Soy chunks are widely available worldwide in major supermarkets and Asian markets. Moreover, they are nutritious, protein-rich, and usually contain a single, easily traceable ingredient. And finally, you can store them indefinitely without refrigeration.
About taste and texture, obviously different people prefer different things. Soy chunks can vary in texture, so find a suitable substitute if needed. For taste, use the lightest soy chunks available. Darker soy chunks have stronger flavours, while lighter ones are more neutral. Light soy chunks adapt well to spices, making them perfect for this recipe. Therefore make sure to use the lightest soy chunks you can find for the best results.
What are the best ways to eat Vegan Schnitzel?
Since soy chunks are often cut smaller than traditional meat pieces, vegan schnitzel is actually really versatile. You can simply enjoy them with some salad and ketchup. They also work great in a wrap with veggies and your favorite sauces. Depending on the size of your slices, you can roll them up whole or cut them in half. I also love them in a sandwich, but I would suggest cutting them into strips first so you do not pull the entire filling out in one bite. Another idea is to add them to a snack or charcuterie board alongside bread, spreads, veggies, and sauces. Honestly, the possibilities are endless.
Anything else to consider?
Make plenty of schnitzels. It would be a pity to discover this deliciousness only for it to last a few minutes. After frying, sprinkle some salt on them to keep the exterior salty and crispy. Store leftovers in the fridge for the next day. They reheat easily in an air fryer or oven. Maybe pair them with a classic green salad or granny’s authentic potato salad, to balance the saltiness and rather dry nature of the dish. Schnitzel is also delicious with mustard, ketchup, cranberries, or any sauce you prefer.
How long does it take to make Vegan Schnitzel?
Depending on how long you decide to marinade your soy chunks, it can take everything from about 90 minutes to a full day. Don’t feel demotivated by this time frame. I’ve made speedy schnitzels, and they were delicious. For first-timers, maybe plan ahead to avoid stress with marinating and frying. Additionally, it can get a little messy at the end.
Epic Vegan Schnitzel – super crispy and easy to make
Ingredients
- 100 grams/ 1 cup soy chunks (big & light)
- 5 cloves garlic
- 1 lemon (squeezed)
- 2 tbsp nutritional yeast
- 2 tsp pepper
- 3 tsp salt
- chickpea flower
- soy milk
- breadcrumbs (optional gluten-free)
Instructions
- Cover the soy chunks with boiling salt water and let them rest for at least 20 minutes.
- Prepare the garlic, nutritional yeast, salt, pepper, and the squeezed juice of one lemon. Add one tablespoon of oil and three tablespoons of soy milk. Blend or mix these ingredients until you have a smooth paste. If you don't have a blender or mortar, press the garlic cloves and mix them thoroughly with the other ingredients.
- Drain any excess hot water from the soy chunks and rinse them with cold water to cool down. Press the soy chunks to remove excess water, either by hand, between kitchen utensils like a fork and spoon, or using a sieve. Once they are no longer dripping, toss the soy chunks in a bowl and mix them with the marinade. Ensure they are thoroughly covered. Let them rest for at least 30 minutes, preferably in the fridge. For a more intense flavor, you can let them rest overnight.
- Combine the chickpea flour with the soy milk and stir until the mixture is smooth and free of clumps.
- Next, it's time to bread the schnitzel. Keep one hand wet and the other dry. Take a marinated soy chunk and dip it in the chickpea flour batter. Ensure it stops dripping before tossing it into the breadcrumbs. Carefully cover it evenly with breadcrumbs. Repeat with all the other pieces.
- Next, fry the schnitzel. Fill your pot or deep fryer with neutral oil and heat it to medium-high. Carefully lower the breaded chunks into the hot oil and watch them sizzle. After about three minutes, flip the pieces and wait for the other side to turn golden brown. Once cooked, remove them from the oil and place them on a drying rack or paper towels. Lightly sprinkle some salt over them and let them rest. The schnitzel are best served with a salad and your preferred sauce. Enjoy!
How can I store Vegan Schnitzel?
You can store vegan schnitzel easily in the fridge and enjoy them for another 2 to 3 days. They keep best if you don’t stack them directly on top of each other, since that can make the breading a little soggy where they touch. To reheat, I like using the oven to bring back some of the crispiness, but honestly I also enjoy them cold. Just cut into strips over a salad or put them in a sandwich. If you know you’ve made too many, you can also keep the marinated pieces in the fridge before breading and frying. The marinade will set in even more, and you can fry them fresh for an extra crispy bite later on.
Did you make this recipe?
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂
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