John Myers
Ingredients for 4 servings:
- 2 cups gluten
- 1 cup green spelt meal
- 1 cup soy granules
- 1 cup water, cold
- 1 tbsp soy sauce
- salt and pepper
- Thyme
- cumin
- Breadcrumbs
- 1 egg(s)
- Oil or clarified butter
- 500 g mushrooms
- 1 large onion(s)
- 2 tbsp sour cream, or crème légère, as desired
- salt and pepper
- e.g. chopped parsley
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
DIY soy schnitzel made from wheat protein, green spelt and soy
Mix the gluten, green spelt meal, and soy granules in a bowl with a spoon, seasoning generously. Gradually add the water. Let it soak briefly, while you prepare the egg, breadcrumbs, and a cutting board. Place a pan with oil on the stove. Take about a handful of dough and form a patty. If the dough is too crumbly, you may need to add a little more gluten. Flatten the patty firmly on the cutting board. This should work well if you’ve achieved a good mix. Now dip the schnitzel in the beaten egg, coat it in breadcrumbs, and fry slowly on both sides over medium heat so that the heat can slowly penetrate the schnitzel without burning it. Briefly rinse the mushrooms and drain. Meanwhile, peel the onion, cut into strips, and sauté in a pan until translucent. Cut the mushrooms into strips and add to the onions. Sauté over medium heat. Add salt and pepper. Add two spoonfuls of sour cream or crème légère, if desired. Just before serving, stir in fresh, chopped parsley. Serve the schnitzel and cream. A salad can also be served as a side dish. Note: Anyone who has made DIY seitan schnitzel before will probably know that it can be quite tricky. The seitan either becomes tough as rubber or has the texture of a sponge. I experimented a bit and came up with this delicious and authentic recipe for seitan schnitzel. I think the taste and texture of the schnitzel are very successful. Of course, you can experiment and combine things further. Criticism, improvements, and ideas are always welcome!
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