1 cup of flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs worth of egg replacer mixed with mylk ( not water)
1 ¼ – 1 ½ cups of your favorite nut mylk
- Put a large pot of water on to boil.
- In a very large bowl, make an ice bath.
- In another large bowl whisk together egg replacer mixture and 1 cup mylk.
- Mix together flour, salt and white pepper. Add to the wet ingredients and mix until you end up with a smooth, yet stiff dough. Add more mylk as needed. The dough should be thicker than pancake batter, but not as thick as bread dough.
- Liberally salt the water, and then press the dough into the water using a spaetzle press, or colander.
- After you press the dough into the water, immediately stir around with a large slotted spoon or else they will clump together. They will float up to the top when they are ready.
- This takes 2-3 minutes. Do not overcook.
- Take the finished spaetzle out of the water, and place on your ice bath. This will stop the noodles from sticking to each other.
- Reheat the spaetzle in a frying pan with a small amount of coconut oil. If frying isn’t your thing reheat in the oven!
Top these magical noodles with your favorite mushroom sauce and sauerkraut. Enjoy with an ice cold bier or a bottle of your favorite red wine.
It’s That time of year! Bust out your stein and clear your calendar It’s Oktoberfest Season! No more will you the the sad vegan resorting to a liquid dinner while your friend munch down on your traditional favorites! This recipe rivals even the BEST German Schnitzel recipes! Why?! Because I used the traditional recipe and made it your all vegan pal! Chow down mein schatz and Zum Wohl!!!
Makes 4 Schnitzels
1 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp salt
1/2 tsp poultry seasoning
3/4 cup vegetable 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 mixed with almond mylk
1 1/2 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 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 1/2″ cutlet and then place in casserole dish, covering them with vegetable broth.
- Cook cutlets in broth and onions for 1 hour at 350 degrees, flipping at 45 minutes.
Breading The Cutlets
- Get your three bowls ready.
- Dip each seitan cutlet in the flour/black pepper, then the egg replacer/mylk, then the breading/flour.
- In a large, heavy-bottomed frying pan, heat 1/2″ to 1″ 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.
- Pat excess oil off each cutlet and place cutlet on a bun, topping with your favorite mushroom gravy, or sauerkraut.