Crispy Vegan Schnitzel with Fresh Lettuce and Tomato

1In a large bowl, mix vital wheat gluten (2 cups), nutritional yeast (1 cup), garlic powder (1 tablespoon), onion powder (1 tablespoon), smoked paprika (1 tablespoon), salt (1 teaspoon), and black pepper (1 teaspoon).

2Add vegetable broth (1½ cups), soy sauce (¼ cup), and olive oil (¼ cup) to the dry ingredients. Mix well to form a dough.

3Divide the dough into equal portions and shape them into thin cutlets.

4In a shallow dish, combine breadcrumbs (2 cups) and cornstarch (2 tablespoons).

5Coat each cutlet in the breadcrumb mixture, ensuring they are fully covered and press gently to adhere the breadcrumbs (2 cups).

6Heat a skillet over medium heat and add a generous amount of oil for frying.

7Fry the cutlets until golden brown and crispy on both sides, about 3-4 minutes per side.

8Slice the lettuce (1 head) and tomatoes (2) thinly for serving.

9Serve the crispy vegan schnitzel on a bed of fresh lettuce (1 head) and tomato slices, and enjoy!