Vegan Schnitzel

I've been using the same seitan/fake meat recipe for years... a combination of a friends recipe, one i found on the internet and adjustments for whatever i have floating around the fridge. The shape/kind of meat can be adjusted with the seasoning (in the dough and the broth) and the shape you cut it before cooking in broth. So this recipe can pretty much be used for 'meat on sticks' 'faux chicken nuggets' or whatevs, adjust as you see fit. One batch makes enough easily for 4 vegans to overeat and feel ill...
I know three processes can seem overwhelming but it's super easy. And delicious!!!!

Faux Schnitzel

Ingredients for meat-dough:

•  2 cups of gluten flour
• 1 1/4 cups of vege stock (note; sometimes you can find vegan chicken stock )
• 2 tablespoons of soy sauce
• 2 teaspoons of vege oil
• seasoning as you wish (i used a teaspoon of cumin, few shakes of ground pepper, 1/2 tspn 'all purpose seasoning' (i have no idea what that is it was just on the herb shelf!?) couple of pinches of smoked paprika (be careful on the salt as the soy sauce/vege stock will provide a pretty big hit)

Method:

1. Put the gluten flour in a bowl
2. Mix all other ingredients in a different bowl/measuring jug

3. Add wet mix to dry mix all at once. Stir immediately forming dough

It should look something like this - weird brainy consistancy

4. Knead dough 20 times.... leave to rest for 15 mins
5. Knead dough 20 times again.... leave to rest for a further 15 mins
6. Slice dough into shape you want (bearing in mind there will be some expansion on cooking)

7. Ready to cook in broth!!!

Cooking Broth Ingredients

• 4-8 cups of water/vege stock (this depends on the slices you cut (big ones for schnitzel you need a bigger pot and more water. If you're making nuggets or cutlets you can use less. it doesnt really matter so long as the 'meat' is covered)
• 3 cloves garlic
• Seasoning; I use couple of sprigs of rosemary, 2 bayleaves, splash of whitlocks worcestershire sauce, any sad looking vegetables in the fridge (roughly chopped carrot/onion etc), splash of soy sauce, tbsp miso, tspn cumin, tspn coriander.... you could just use vege stock, some mixed herbs and garlic but i like adding a bit more flavour - you can put in *anything* you like to add flavour.

Method:

1. Put all ingredients in pot
2. Bring to boil
3. Taste broth and add whatever else you feel is missing
4. Add faux-meat cutlets

5. Simmer with lid on for 60min if using large pieces (as pictured) or 30-45min if smaller pieces.
6. I tend to cool the faux meat in the broth but you can use it immediately

Schnitzel Batter Ingredients

• 1 cup of plain flour
• 1/4 - 1/2 cup water
• splash of soymilk
• pepper/salt to taste
• breadcrumbs to coat

Method
1. I have a little confession.... I didnt measure the batter mixture, i just threw some flour, water, pepper into a bowl with a splash of soymilk until it was a thick consistancy - adjust the above amounts if needed. it should be thicker than pancake mixture but not as thick as cake mix.... ummmmm.... not that it matters.... you can make it however you want :)
2. dip meat in batter so all is covered
3. shake off the excess
4. dip in breadcrumbs

Final cooking method!!!
1. heat oil in pan to shallow fry (about 1/2-1cm) med heat
2. Place crumbed schnitzels in hot oil
3. fry till each side is golden (as pictured)

4. When cooked place on paper towel to soak up excess oil

5. Serve with apple sauce! (we had ours with rosemary 'butter' broccolli, mash spuds, and caramelised balsamic onions)