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list-icon VERSANDKOSTENFREI AB 55€**
list-icon 100% VEGAN
list-icon 5% NEUKUNDENRABATT
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Ingredients

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For the cutlets:

40 g chickpea or rice flour
40 g vegetable oil
40 g apple cider vinegar
0.5 onion, very finely chopped
300 ml water
Some worcestershire sauce, vegan
3 g liquid smoke

For the breading:

30 g egg substitute
80 ml egg substitute
80 g flour
200 g breadcrumbs
1.5 ts salt
vegetable oil

Preparation

  • Preparation time: 30 min
  • Cooking time: 15 min
  • Total time: 45 min

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1. Für die Seitan-Schnitzel das Vantastic SeitanFix mit den Trockenzutaten vermischen. In einer anderen Schüssel die flüssigen Zutaten mit Wasser verrühren und dann beide Mischungen zu einem Teig rühren und gut verkneten. Die Masse dann in vier tPortionen aufteilen und jeweils in ca. 5 Millimieter dicke Schnitzelschieben ausrollen.
2. In einem Topf mit Dämpfaufsatz die Seitanschieben bei ca. 100 Grad 20 Minuten bissfest dampfgaren und danach etwas abkühlen lassen.
3. Für die Panade den Ei-Ersatz mit Wasser und veganer Sahne-Alternative vermengen. Einen Teller mit Mehl befüllen, einen zweiten mit der Ei-Alternativen-Mischung und einen dritten mit den Ssemmelbröseln.
4. Die Schnitzel nun etwas befeuchten und mit Salz würzen, zuerst im Mehlteller wenden, Mehl etwas abklopfen, im veganen Ei-Gemisch baden und schließliuch in den Semmelbröseln wenden.
5. Pflanzenöl in eine höhere Pfanne geben und erhitzen, Darin die Schnitzel (ggf. nacheinander) 7–8 Minuten herausbraten. Dazwischen mehrfach wenden.Nach dem Herausnehmen auf Küchenkrepp abtupfen. Alternativ kannst du deine Seitan-.Schnitzel auch im Airfryer zubereiten.
6. Schnitzel nach Belieben mit Pommes, Kartofelln und Salat servieren

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