- Mm-hmm.
(screen beeps)
(upbeat music)
All right, I have shared a couple
of my favorite German-inspired recipes on this channel,
and one of the first videos
that I ever put out on YouTube... don't look for it...
it's so cringy... is a German schnitzel.
And I thought, since it was like almost 10 years ago
that that recipe's come out, I would do it again.
Hey, guys, I'm Candace the Edgy Veg.
Welcome back to my channel.
If you're new here, hit the Subscribe button.
I came up with a schnitzel recipe in like 2012, I think,
and what inspired it was, I was going home for Christmas
as a vegan for the first time.
Now, I grew up mostly vegetarian,
so my mom always had a turkey
for the meat eaters in the family,
and then she would make some sort of like...
she called them gluten patties
'cause it was before veganism was super cool and stuff,
and she would make us these schnitzel out of gluten patties,
and I always thought it was the weirdest name for them,
but it was pretty much this recipe, just, I made it.
Let's put it this way.
My mom has no salt, no fat, no sugar.
This has all of those except for sugar in it.
So one of my go-tos.
I've been having it every Christmas or Thanksgiving
for the last, I don't know, eight years, 10 years.
So I hope that you like it.
So for the actual meat part of the schnitzel,
I'm just going to make seitan.
I have showed you guys how to make seitan
multiple different ways on this channel.
This is yet another version of chicken seitan,
or I guess it can also kind of be used as pork,
so depending on whether you're used
to a pork schnitzel or a chicken schnitzel.
We use some vital wheat gluten,
some no-chicken chicken broth, tahini,
nutritional yeast, and spices.
And because of all the kneading that we do in this recipe,
if you have a stand mixer,
go get it now 'cause you're going to need it.
All right, so if you have a stand mixer, use that.
If you don't, get a bowl, a nice big mixing bowl.
We're gonna whisk together
our no-chicken chicken broth and our tahini.
So there's the no-chicken chicken broth.
And this recipe will serve about four people.
If you have more people... why did I put that in there?
That's fine.
That can go in there.
And our tahini.
If you're having more people over, just double the recipe.
It requires the same amount of time
as making a small batch anyway,
so it doesn't really matter.
So we're gonna whisk that together.
(mixer whirring)
And then here I have my vital wheat gluten or gluten flour,
and I'm going to add in some onion powder, garlic powder,
salt. and a poultry seasoning.
And just gently with a fork,
if you have a larger bowl,
just use a whisk or fork and mix it together.
Why dirty another dish?
So I'm gonna do it right here.
All right, I've switched out my whisk attachment
for my paddle, and I mean, it's pretty simple.
Just throw in your wet ingredients
that you just mixed together in with the dry
and stir it until it becomes a dough.
Start at a lower speed
so that you don't end up with a powdery mess,
and go in as you need to scrape down the sides.
(mixer whirring)
Okay, so what we're going to do is knead this guy
for like 15 to 20 minutes.
The longer you knead it
the more time the fibers have to develop,
so if you want that really fibrous,
pull-apart chicken texture,
definitely knead it for that long.
If you're kneading it by hand, sorry,
put your elbows into it.
You have to need it for 15 minutes.
I like to put it on, speed two on the stand mixer,
and it's just gonna do its thing.
All right.
After 15 minutes,
you should end up with something that looks like this.
So it kinda just looks like dough, like any other dough.
It's not too sticky.
Nothing's sticking to my hand when I touch it.
What we're going to do is divide it into eight pieces.
Now, you can also do four.
If you want to do
the traditional giant plate-sized schnitzel,
just do four pieces and roll them out,
but I find that it's kind of nice
to not have the biggest piece of faux meat on the planet.
So I'm gonna do eight.
So I'm just cutting this into eight pieces,
and then we are just going to roll them out.
You kinda gotta force it when you roll these.
Stretch it out and really work with it.
It will also double in size, so don't worry
if you think it's too small.
It's not.
All right, once you have this schnitzely-looking thing,
you can put it in some broth.
This is just a no-chicken vegetable broth,
and you just want to throw each one in there.
All right, so I have thrown all of these guys
into the broth, and we are going to bake them
at 350 for about an hour, go in at 45 minutes,
and just give them a flip, turn around.
Some of the water is going to evaporate,
or some of the broth is going to evaporate,
so you'll probably have to go in and move them around.
But yeah.
You can also do this on the stove if you want in a pot,
but make sure that the broth is simmering and never boiling.
All right, so these guys have cooked for about...
it ended up being like an hour and 15-ish minutes,
and they're ready to go.
I let them sit for 15 minutes in the actual liquid itself
and then removed it from the liquid,
and now they are ready to go.
So I'm just going to do a normal breading situation.
So we have here just some breadcrumbs.
This is just egg replacer,
except instead of mixing it with water,
we mixed it with whatever your favorite plant milk is.
We used soy milk.
And then, of course, we have some flour.
Mix some pepper into the flour
and then add it to this plate here.
There you go.
If you're making bigger cutlets,
you will want larger bowls and plates.
So we'll go in.
Oh, the oil is heating up in a pan.
There's about an inch of oil in there.
You want the schnitzel to be able to go swimming.
I have my breading station set up here.
We're going into the flour first.
And then shake off any excess.
Go into the egg replacer mixture.
If you don't have egg replacer,
you can just use soy milk or almond milk,
a little bit of cornstarch.
Again, let any excess drip off
and then go into the breading.
All right. And then throw it into your hot oil.
So you're going to want to cook this
for four to five minutes total.
You don't really have to worry about cooking the meat inside
because it's vegetarian.
A couple of minutes on each side.
(upbeat music)
All right.
So you can go ahead and serve this
with a little wedge of lemon or some gravy.
I have a couple of different types of gravy on the blog.
So I'll leave a little link to those down below
and even side of a German spatzle,
which are German egg noodles,
except I have a vegan version,
which will also be down below.
Mm.
Mmm! Oh my God, it's so good.
All I need is big, tall glass of beer.
Make this. You won't regret it.
It's delicious.
If you have your own type of breading that you like,
use that recipe.
You don't have to use the one that I gave you.
You can just make the schnitzel part if you want
without the breading.
All of these dishes are kind of just like guidelines
and just ideas, and you can go ahead and make them your own.
If you like these recipes and you have some requests,
leave them in the comment section down below.
The full recipe will be in the description box.
And if you're new here, hit the Subscribe button.
If you liked this, give it a big thumbs up. Bye.