German Schnitzel & Mushroom Gravy
Behold: another recipe that I felt I had to “conquer”. Up until trying this for the first time a couple years ago, I had never made my own seitan before, so this was a bit of a feat for me! For the most part, I stayed away from faux meat products. Clearly I did not know how natural seitan’s ingredients were or I would have dove in sooner. The schnitzel was not difficult at all, and a recipe I think will be very versatile in the future! This cutlet can be used in a lot of other recipes.
The mushroom gravy with mustard really hit this out of the park for me. I tend to underestimate hearty and deep flavor mushrooms have, but this gravy had it all.
Alright, grab a beer, drizzle that gravy and let me know how it turned out!
1 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp onion powder
½ tsp salt
½ tsp all-purpose veggie or poultry seasoning
¾ cup veggie broth
2 tbsp tahini
2-3 cups of vegetable broth
1 onion chopped
1 cup all purpose flour mixed with 1 tsp black pepper
2 eggs worth of egg replacer (I used Bob’s Red Mill)
1½ cups breadcrumbs mixed with 1 tbsp all purpose flour
In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder and poultry seasoning.
In a larger bowl, combine ¾ cups broth and tahini and whisk until smooth.
Mix the dry ingredients with the wet and stir until well combined.
Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
Divide the dough into eight equal pieces.
Roll each piece of dough until it is a ½″ cutlet and then place in a casserole dish, covering them with additional broth.
Cook cutlets in 2-3 cups broth and onions for 1 hour at 350 degrees F, flipping at 45 minutes.
Get three bowls ready. In one bowl, add the flour and pepper. In the next, add the egg replacement and milk. In the third, add the breadcrumbs and flour.
Dip each seitan cutlet in the flour/black pepper, then the egg replacer/milk, then the breading/flour.
In a large, heavy-bottomed frying pan, heat ½ inch to 1 inch of oil. There should be enough oil to cover the cutlets completely.
Fry the seitan a couple cutlets at a time, about 5 minutes or until they are golden brown, flipping once midway through.
Pat excess oil off each cutlet and let rest on a paper towel.
2 tbsp olive oil
2 tbsp vegan butter
½ onion, finely diced
2 garlic cloves, minced
8 oz. cremini mushrooms, sliced
¼ cup of all-purpose flour
½ cup of white wine
2 & ½ cups veggie broth
1 tbsp whole grain mustard
1 tbsp vegan Worcestershire sauce
Salt and pepper, to taste (about ¼ teaspoon each)
Heat the olive oil over medium-high heat in a medium skillet.
Add the butter and let melt.
Add the garlic and saute for about 1 minute.
Add the onion and cook for another 4 minutes, or until onions are translucent.
Add the mushrooms and cook until they start to release liquid, about 4 minutes.
Add the flour and stir to incorporate.
Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes.
Add the stock, stirring frequently. The sauce will start to thicken over the next 5 minutes.
Stir in the mustard and Worcestershire sauce.
Season with salt and pepper.
Keep warm until ready to serve.
When ready, place the cutlets on your plate or serving platter and drizzle (or dump, however much you like!) the gravy over top.
Vegan schnitzel recipe from The Edgy Veg.
Mushroom gravy adapted from How to Feed a Loon.