In a pot, bring the veggie broth to a boil and add the schnitzels.
Cook for 15 minutes over medium heat, stirring occasionally.
Drain them and set them aside.
In a pan, sautee the garlic and ginger in oil until they develop some color.
Add the vinegar, sugar, xanthan gum, soy sauce, and water.
Cook over low heat for 5-7 min, stirring constantly until the sauce thickens.
Add the schnitzels to the sauce and mix well to coat them well (1-2 minutes).
Serve with roasted sesame seeds on top.