-Orson Welles
– J.R.R. Tolkien
“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
-Erma Bombeck
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.”
-M.F.K. Fisher
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
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Heat the oven to 350 degrees Fahrenheit.
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In a blender place chipotles, nut butter, soy sauce, liquid smoke, nutritional yeast, smoked paprika, garlic powder, onion powder and broth. Blend until smooth.
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In a large bowl place the vital wheat gluten, smoked paprika, garlic powder and onion powder. Stir to combine.
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Pour in the liquid from the blender to the dry ingredients and stir until a loose dough forms.
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Roll up your sleeves and knead the dough with your hands for 2-3 minutes to activate the gluten.
Lightly flour a cutting board
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Break the dough into 6-7 pieces. Roll each into a ball and with a rolling pin flatten them into schnitzel-y shapes.
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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.
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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.
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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.
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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.
Pins
Are these the dishes from Toppen? They look great under your food!
Yes they are. I don’t use then in everyday life. They are so pretty.
The first version of that dinnerware pattern – “Blue Fluted” – came into being in 1775. It adorned the first porcelain set made by Royal Copenhagen, which still produces updated – and very popular – iterations of it. The pieces are painted and glazed by hand. Vintage and newer versions are all highly collectible. A true classic, worthy of your culinary artistry.
These dishes will be passed down as a set to one of our 3 children. Royal Copenhagen.. Such a romantic name. More romantic than Rosenthal which is another type of china BH had.
Every posting gets better and better. Like a lullaby that grew into a muisical that’s becoming a symphony. Beautiful, rich and interesting too. Bravo Hanne!!!!
Alison, thank you, knowing you are in my corner cheering me on is a wonderful anchor to my life.
I gotta say – I’ve always avoided vital wheat gluten/seitan but this is definitely a recipe I want to try! Beautiful pics as well!
Thank you. It is lovely to have in the “rotation”. I bread and fry up a couple for my hubby and I save a few (un-breaded) and cut them up and top my salad with them.
I vividly remember both the Jachnun you brought back to Aylam and me, but also your vibrant hilarious retelling of the event while we laughed with oil smeared faces, small hands clutching the bread as if it was treasure.
Luckily you come from a long line of good eaters. Man you loved the jachnun, you also have a thing for malauach. I see a Yemenite thread running through your taste buds.
I vote for vegan malawach recipient.
I love the stories you weave around your tasty looking creations. Thank you.
Karen, thank you I appreciate you taking the time to visit my blog.
hello -this looks tasty and i want to try it, s/i whip the aguafaba egg before dipping the seitan in it? Or is it fine to just use it in its thick liquid state. thx
Hello,There is no need to whip it. Just plain old aquafaba. Bon appétit!