Vegan Schnitzels
No animal was harmed in preparing these breaded cutlets because they are made with oats. They are wholesome, crispy and will become a new favorite.
Equipment
- silicone brush
- Metal scrapper
Ingredients
Tartar sauce
- 1/2 cup vegan mayonnaise (like Vegenaise)
- 2-3 tbsp dill relish or chopped dill pickled
- 2 tbsp dijon mustard
- 1 tbsp lemon juice
- 1 tsp agave or maple syrup
Oat patties
- 2 cups quick or regular oats
- 1 cup warm water
- 1 tsp salt or soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried sage or rosemary
- 1 tsp sweet paprika
- 1 tbsp dijon mustard
Wet batter
- 1/4 cup chickpea flour
- 1/2 cup warm water
Dry
- 2 cups breadcrumbs
- 1 tsp salt
Instructions
Tartar Sauce
- Whisk the dill relish, Dijon mustard, lemon juice, maple syrup, salt with the vegan mayo.
Make the patties
- Heat 1 cup of non-dairy milk, add 1 tsp of garlic powder, 1 tsp on onion powder, 1 tsp of sweet paprika, 1 tbsp of Dijon mustard, 1 tsp dried thyme or rosemary.
- Stir in the oatmeal. Taste and season if needed. Set it aside for 20 minutes.
- Place in the freezer for 5 minutes to cool it down and firm it up.
- Make 6 equal balls.
Make the wet batter
- Whisk 1/4 cup of chickpea flour with 1/4 cup of water with 1/2 tsp of salt in a small bowl.
Season the bread crumbs
- Pour 2-3 cups of breadcrumbs (panko) in a plate and add some salt to it.
Putting it together
- Flatten each ball with the palm of your hand to form a thin cutlet.
- Place it on a metal scrapper or a large spatula. Brush some of the wet batter on one side.
- Place that side down on the plate of bread crumbs. Brush the other side with the wet batter and sprinkle some of the seasoned bread crumbs.
- Heat up a frying pan with 1 tablespoon of oil and fry the breaded cutlet until crispy and brown on both sides.
- Place on a paper towel to absorb excess oil.
- Repeat with each cutlet.
- Serve with the tartar sauce and slices of lemon.