Vegan Schnitzel - Basic Recipe

ReHydrating

1. Place the TVP pieces in a container you can seal and preferably with something that can weigh them down, keeping them under the water line.
2. Add stock powder, enough boiling water to cover and allow the pieces to steep, soaking up the stock.
3. Once the pieces are fully hydrated and cool enough to handle, squeeze out as much of the stock as you can (seems counter-productive, i know).

Assembly

1. Make the egg wash by combining all the ingredients, if you can, do this while the TVP steeps to allow the mix to thicken, you will need to stir it before use.
2. Assemble the breading mix in a separate bowl and go through the process - Wrung of TVP, egg wash dredge, bread crumb coating and set aside ready to cook (try to keep them apart so they don't stick together.)

Cooking

1. Use a small-ish pan (something with sides but that doesnt take a huge amount of oil to fill.)
2. Add 1 cm of vegetable oil and bring to temp (If a small clump of damp breading floats to the top in 3 seconds its ready to fry.
3. Try not to over crowd the pan, They will cook faster doing fewer pieces at once than letting the oil cool or dealing with issues like them sticking together or burning some whilst dealing with others.
4. Cook until golden brown, flipping as needed, and cool on a wire rack over some paper towel and a plate. Repeat.

Serving

1. These are great for slicing up into wraps, still good cold, but pretty awesome with a side salad or just as a drinking snack.
2. Serve over rice with your favourite curry sauce for Curry Katsu-Don.