Have you ever looked at those authentic wiener schnitzels from Germany and wished that they made a vegetarian version?

Well I think I might have just found the answer for all of us here!

This schnitzel is made with gluten flour (inspired by the recipe in La Dolce Vegan by Sarah Kramer) and boiled in a vegetable broth before breading up to serve.

Not sure what to serve it with or want some variations, try the following:

• mashed potatoes and steamed vegetables
• german potato salad with beans and cabbage
• fries and place it in a burger
• make a parmigiana out of it with cheese, vege ham and tomato sauce
• place parmesan in with the breadcrumbs for a cheesy finish!
• for a vegan version replace the breadcrumbs with polenta or vegan breadcrumbs

Serves:

• 3 serves

Ingredients:

Gluten

• 1/2 cup gluten flour
• 1/2 cup water

Broth

• 2 cups water
• 1/4 cup nutritional yeast
• 1 tsp onion flakes
• 1 tsp sage
• 1/4 tsp thyme
• 1/2 tsp white pepper
• 1 tsp vegemite

Breaded component

• self-raising flour
• 2-3 tsp egg replacer with 5-7 tsp water mixed together
• breadcrumbs

Instructions:

1. Mix the flour and water together in a bowl and set aside for five minutes.
2. Meanwhile place all the stock in the pot waiting for boiling point.
3. Split the gluten flour into three steaks and flatten each seperately.
4. Place each piece into the pot, and place on a medium heat.
5. Cook for twenty minutes and turn the steaks over.
6. Cook for another twenty minutes. At this stage, most of the stock would be reduced to a gravy (and you can either use it or throw it!).
7. Let the steaks cool a little, but don’t drain them.
8. Place the flour, egg replacer mixed with water and breadcrumbs in seperate bowls.
9. Place the steak in the flour, coating it well, then dunk it in the egg replacer mixture.
10. Coat both sides with the breadcrumbs.
11. Pan fry each side until golden brown before serving hot!