This post is also available in:
Deutsch
These vegan wiener schnitzels are crunchy, packed with flavor, and loaded with protein. With just 10 simple ingredients, most of which you likely have in your kitchen, they're ready to enjoy in just 20 minutes. It's the ultimate recipe for those busy days when you crave something quick, nutritious, and incredibly tasty, especially when paired with a fresh salad.
If you like these vegan wiener schnitzels, you absolutely have to try these vegan chickpea cutlets or these vegan oat schnitzels, both are delicious. And if you want to impress someone with a vegan alternative to meat, I recommend trying this vegan roast beef; it's always a big hit!
Jump to:
⭐ Why I love this recipe
This recipe is my go-to because it's quick, delicious, and pairs perfectly with a salad. Whenever I'm short on time but craving something healthy and satisfying, I turn to these vegan wiener schnitzels.
What makes this recipe even better is its convenience. I always prepare extra schnitzels to freeze ahead of time. Then, when I need a quick meal, I simply thaw them overnight in the fridge and cook them up the next day in just a few minutes. It's a lifesaver for busy days, making lunch prep a breeze!
🧾 Ingredients
Making these vegan wiener schnitzels is a breeze. It only takes 20 minutes and 10 ingredients. Here are the key ingredients for this recipe:
- Red lentils: I use this type of lentils because they have a softer texture compared to most lentils, making them easier to finely grind. Additionally, once ground and mixed with the other ingredients, they provide the perfect texture for our vegan schnitzels.
- Spices: To flavor the schnitzels, I use onion powder, garlic powder, and paprika. They add a touch of flavor and make the schnitzels super delicious.
- Breadcrumbs: I opt for fine breadcrumbs (not panko) to coat the schnitzels because they create a uniform layer, ensuring even cooking throughout. This results in schnitzels that are incredibly flavorful and super crispy.
Substitutions
In case you need to substitute ingredients, here's how to do it:
- Red lentils: instead of red lentils, you can also use the same amount of lentil or chickpea flour.
- Spices: If any of the spices I include aren't to your taste, feel free to omit them. Alternatively, you can add a burst of flavor by incorporating finely chopped fresh herbs like rosemary, sage, or thyme into the schnitzel mixture. Just ensure they're finely chopped.
Remember that changing the ingredients will automatically slightly change the outcome of the recipe. If you can, stick to the recipe.
🥄 Equipment
To make these vegan wiener schnitzels, I only use a large mixing bowl to mix the ingredients and a frying pan for cooking the schnitzels. I also recommend employing a sizable spatula to flip them while they cook, ensuring they hold together nicely.
🥣 How to make
Here are step-by-step instructions, accompanied by helpful images for each step, to guide you through the recipe as clearly as possible.
Step 1: Combine the lentil flour, cornstarch, spices, and salt in a large bowl. Pour in the water and olive oil, then mix until well combined. Cover the bowl with a kitchen towel and let it rest for 5 minutes. Afterward, divide the mixture into 4 equal parts.
Step 2: Spread the breadcrumbs on a plate. Take one portion of the lentil dough and place it on the breadcrumbs. Press the dough down gently to form a schnitzel. Flip the schnitzel over and coat the other side with breadcrumbs as well.
Step 3: Add a small amount of oil to a frying pan and heat it up. Once hot, place the schnitzels in the pan and fry them for 2 minutes on one side. Then, carefully flip them over and fry the other side until golden brown.
Step 4: Drizzle the schnitzels with lemon juice and serve right away.
👨🏻🍳 Expert tip
If your vegan wiener schnitzels are falling apart when you shape them, it means the mix is too wet. Just throw in a bit more lentil flour or breadcrumbs and mix it all up again before reshaping them.
And when you're cooking them, be gentle when you flip them. Use a spatula and flip them carefully to keep them from breaking apart.
💭 Top tip
Back in my pre-vegan days, my mom used to top her traditional schnitzels with a squeeze of lemon juice before serving, and it made them taste amazing.
I've found that this trick works perfectly with these vegan wiener schnitzels too, adding a refreshing twist that takes the flavor to the next level.
❄️ Storage
These vegan wiener schnitzels are freezer-friendly. Once shaped, place them in an airtight container and freeze for up to 2-3 months. Let them thaw overnight in the refrigerator before cooking.
If you prefer to prep in advance, these schnitzels can also hang out in the fridge for up to 3 days before cooking.
📔 FAQ
You can use flour made from any type of lentils. However, if you need to grind the lentils yourself to make the flour, I recommend using red lentils because they are the easiest to grind.
Yes you can, brush them with olive oil and cook them for about 10 minutes at 180 degrees Celsius (360 Fahrenheit) until they're golden.
I don't recommend it. The schnitzels tend to turn out too dry when cooked in the oven.
🎥 Video
📖 Recipe
Vegan Wiener Schnitzel
Ingredients
- 300 g red lentil flour
- 2 tablespoons cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika powder
- 1 ½ teaspoon salt
- 250 milliliters of water
- 2 tablespoons olive oil
- 180 g breadcrumbs
- 4 tablespoons Oil for frying
Instructions
- To prepare the schnitzels, start by combining lentil flour, cornstarch, garlic powder, onion powder, paprika, and salt in a large bowl. Add water and olive oil to the mixture, stirring until well combined. Cover the bowl with a kitchen towel and allow it to rest for 5 minutes.
- After resting, divide the mixture into 4 equal parts. Spread breadcrumbs on a plate and take one portion of the lentil mixture, shaping it into a schnitzel by gently pressing it into the breadcrumbs. Coat both sides evenly and repeat this process for the remaining portions.
- Heat a little oil in a frying pan over medium heat. Once hot, add the schnitzels and fry them for about 2 minutes on each side, or until golden brown and crispy. Serve immediately with a lemon wedge and your favorite garnish.
Deb Z says
These look great. Can I use chickpea flour? I buy that at Indian markets. Can't wait to try!!! Thank you
Scott Brady says
I thought the taste was great, but mine came our very dry. I did double the recipe. I also pan fried the patties. I'm not sure what I did wrong. I did enjoy them very much.
I posted this under the mushroom gravy first. Sorry. The mushroom gravy was delicious and I put that over the schnetzel.
carlocao says
Hi Scott, the Schnitzel tend to be on the dry side, that said if you add a little more water to the dough they'll be more tender. X Carlo