Vegan Schnitzel
This vegan schnitzel is crispy, golden, and tender inside, made with rehydrated soy steaks and a vegan gluten-free coating. Baked instead of fried, it is lighter, high in plant-based protein, and perfect with lemon, vegetables, potatoes, or inside sandwiches and wraps.
Equipment
- 1 Oven
Ingredients
- 8 Dried Soy Steaks
- 4 cups Boiling water or Broth
- 2 tbsp Tamari Soy Sauce If you don't have issues with Gluten you can use regular Soy Sauce
- 1 tsp Miso Paste
For the Marinade
- 2 tbsp Tamari Soy Sauce If you don't have issues with Gluten you can use regular Soy Sauce
- 1 tbsp Lemon Juice
- 1 tbsp Nutritional Yeast
- ½ tsp Smocked Paprika
- 1 Garlic Clove Minced or Grated
- ¼ tsp Black Pepper
- ½ tsp Dried Rosemary
For the coating
- ½ cup Unsweetened Vegan Milk I used Soy - you can use any vegan Milk
- ⅓ cup Rice Flour
- ¾ cups Gluten Free Breadcrumbs
- ½ cup Gluten Free Corn - Flakes Optional
- 1 tbsp Nutritional Yeast
- ½ tsp Sweet Paprika
- ¼ tsp Salt
- ⅛ tsp Black Pepper
- 2 tbsp Olive Oil Or Avocado Oil
Toppings - Optional
- Few Lemon Wedges Optional
- 10 leaves Fresh Parsely Optional
Instructions
- Bring the water to a boil with tamari soy sauce and miso paste. Add the dried soy steaks and cook for 15–20 minutes, until fully rehydrated and tender.
- Remove the soy steaks from the liquid and let them cool slightly. Squeeze them well with your hands or a clean kitchen towel to remove as much excess liquid as possible.
- In a bowl, mix the tamari soy sauce, lemon juice, nutritional yeast, smoked paprika, garlic, black pepper, and dried rosemary.
- Add the soy steaks to the marinade and gently massage them until evenly coated. Let them marinate for at least 20 minutes, or longer if you have time.
- Set up three shallow plates: one with unsweetened soy milk, one with rice flour, and one with gluten-free breadcrumbs, crushed cornflakes, nutritional yeast, paprika, salt, and black pepper.
- Dip each soy steak first into the soy milk, then into the rice flour, and finally into the breadcrumb and cornflake mixture. Press gently so the coating adheres well.
- Place the coated schnitzels on a baking tray lined with parchment paper. Brush or spray both sides with oil. Bake at 400°F / 200°C for 25–30 minutes, turning halfway through, until golden and crispy.
- Serve warm with lemon wedges and your favorite side dishes.
Notes
Storage Note:
Store the vegan schnitzels in an airtight container in the refrigerator for up to 3–4 days. For best results, reheat them in the oven or in a pan rather than in the microwave, so the coating can become crispy again. You can also freeze them for up to 2 months; place parchment paper between each schnitzel to prevent sticking and reheat directly in the oven until hot and crisp. Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact soy steaks, coating, oil, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan schnitzel, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen.
Store the vegan schnitzels in an airtight container in the refrigerator for up to 3–4 days. For best results, reheat them in the oven or in a pan rather than in the microwave, so the coating can become crispy again. You can also freeze them for up to 2 months; place parchment paper between each schnitzel to prevent sticking and reheat directly in the oven until hot and crisp. Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact soy steaks, coating, oil, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan schnitzel, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen.
Nutrition
Serving: 160gCalories: 295kcalCarbohydrates: 44gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 1446mgPotassium: 213mgFiber: 4gSugar: 2gVitamin A: 589IUVitamin C: 7mgCalcium: 54mgIron: 1mg