– J.R.R. Tolkien
“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it… and then the warmth and richness and fine reality of hunger satisfied… and it is all one.”
Crisp on the outside, succulent on the inside. This is for those people who have been longing for their grandmother's schnitzel. You know who you are.
- 2 chipotle chilles in adobo
- 4 tbsp nut-butter or tahini
- 2 tbsp soy sauce
- 1 1/2 tsp liquid smoke
- 2 tbsp nutritional yeast
- 3 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cup vital wheat gluten (I use Bob's red mill brand)
- 1 1/2 cup veggie broth
- 1/3 cup nondairy milk unsweetened
- 1/2 cup all purpose flour
- 1/3 cup aquafaba* (you can sub a flax egg)
- 1 cup bread crumbs I prefer whole wheat panko
- oil for frying
- 1 lemon, quartered
Heat the oven to 350 degrees Fahrenheit.
In a blender place chipotles, nut butter, soy sauce, liquid smoke, nutritional yeast, smoked paprika, garlic powder, onion powder and broth. Blend until smooth.
In a large bowl place the vital wheat gluten, smoked paprika, garlic powder and onion powder. Stir to combine.
Pour in the liquid from the blender to the dry ingredients and stir until a loose dough forms.
Roll up your sleeves and knead the dough with your hands for 2-3 minutes to activate the gluten.
Lightly flour a cutting board
Break the dough into 6-7 pieces. Roll each into a ball and with a rolling pin flatten them into schnitzel-y shapes.
Lightly grease a baking pan and place the rolled out schnitzel pieces on it. Bake in the center of the oven for 20 minutes and remove from oven.
I use shallow bowls or pie pans for the dipping process. Place milk, flour, aquafaba and bread crumbs in separate shallow bowls or pie pans.
Dip each piece of schnitzel dough first in milk (on both sides), then flour (both sides), then aquafaba (both sides), then bread crumbs (on both sides). I really try to press the bread crumbs on firmly because I want a really crunchy final product.
Heat up your oil in a wide pan and fry the schnitzels until golden brown and crispyon each side. Remove from pan and serve with a wedge of lemon.
*Aquafaba is the liquid left over from cooking legumes. Use canned or homemade. For my recipes I always mean fairly thick aquafaba. If you are using straight from a can just reduce it by 25%, about a 10 minute simmer on the stove. It was first discovered a french tenor named Joël Roessel. An american (at least I think he is american) named Goose Wohlt picked up the torch and furthered investigations into this magical liquid. It is seriously magical, the holy grail for vegans as they could suddenly whip up meringues and macaroons and use it in all sorts of innovative ways. There is a marvelous Facebook Group called Aquafaba (Vegan Meringues Hits and Misses). They are an amazing inclusive helpful innovative bunch of people. I highly recommend you check them out.