Published by Carlo on (last updated: ).
This post is also available in: Deutsch
Jump to recipe Comments Print
These vegan wiener schnitzel are made with red lentil flour. The schnitzels are high in protein, delicious and super easy to prepare. All you need is 6 ingredients and 20 minutes of time.
If you like this recipe I suggest you check out the following meat substitutes: vegan roast beef, mushroom Wellington, chickpea nuggets, seitan ribs.
This recipe was created in collaboration with WWF for their Veganuary campaign of 2023, if you want to know more about it click here.
Before you jump into the kitchen to make this recipe be sure to read this blog-post carefully so that you understand the recipe perfectly.
Jump to:
- Ingredients
- Instructions
- Substitutions
- Cooking variations
- Equipment
- Storage
- Make ahead option
- Leave a comment
- Related
- 📖 Recipe
- 💬 Reviews
Ingredients
To make these vegan wiener schnitzel all you need are the following Ingredients:
- breadcrumbs
- red lentils or red lentils flour
- cornstarch
- garlic powder
- paprika powder
- water
- olive oil
See recipe card at the end of this blog-post for the exact quantities.
Instructions
Making these wiener schnitzels will be a no-brainer. Below you will find the step-by-step explanation.
First, put the lentils in a blender and grind them to a flour.
Then place lentil flour, cornstarch, spices and 1 teaspoon of salt in a large bowl.
Add water and oil and mix well.
Once you have a lump-free mass, cover it with a kitchen towel and let it rest for 5 minutes.
Next, put the breadcrumbs on a large plate, add ¼ of the mass and form a wiener schnitzel.
Once breaded on both sides, place the schnitzel on another plate and repeat the process with the rest of the mass.
Finally, heat some olive oil and once hot fry the schnitzels on both sides for 1-2 minutes.
Serve right away.
Hint: Serve the vegan wiener schnitzels with a wedge of lemon. The lemon juice will give a fresh touch and make the schnitzels taste even better.
Substitutions
In case you need to substitute ingredients, here's how to do it:
- Red lentils - instead of red lentils, you can dry chickpeas or any other kind of lentils.
- Spices - you can use any spice you like to adjust this recipe to your taste.
- Cornstarch - use all-purpose flour instead.
Remember that changing the ingredients will automatically slightly change the outcome of the recipe. If you can, stick to the recipe.
Cooking variations
I know a lot of people don't like frying so here's how to cook the schnitzels in an air fryer or in the oven.
- Air fryer - spray the vegan wiener schnitzels with olive oil and cook them in the air fryer for 8 minutes at 180 °C (360 °F). Flips the schnitzels after 4 minutes.
- Oven - place the schnitzels on a baking tray lined with baking paper and top them with a dash of olive oil. Bake in a preheated oven at 200 °C for 10-15 minutes until they're golden and crispy. flip them halfway through.
Equipment
The only kitchen tool you'll need for this recipe is a good high-speed mixer to grind the lentils.
If you don't have one, make sure to buy lentil flour.
Storage
If you have any leftovers here is how to store them.
Put them in an airtight container and store them in the refrigerator for up to 3-4 days.
To reheat, put them in the oven at 180 °C (360 °F) for 15 minutes.
Make ahead option
You can make these vegan wiener schnitzel ahead with no problems.
Once the schnitzels are formed and breaded you can freeze them for 1-2 months. Before cooking them I recommend thawing them overnight in the refrigerator and frying them as explained in the recipe.
You can also make them 1 day ahead and once formed and breaded store them in the fridge for 1-2 days before cooking them.
If you try this recipe please let me know! Leave a comment, rate it and don't forget to tag a photo with #carlocao or #vegaliciously on Instagram & Tiktok. Cheers, friends!
If you have Pinterest feel free to pin the following picture and to follow me by clickinghere😌
Looking for other recipes like this? Try these:
- Vegan Beetroot Cake
- Vegan Tiramisu
- Vegan Curried Chickpeas (Punjabi Cholay Masala)
- Spinach with Lentils (Dal Palak)
📖 Recipe
Vegan Wiener Schnitzel (made with lentil flour)
Carlo Cao
These vegan wiener schnitzel are made with red lentil flour. The schnitzels are high in protein, delicious and super easy to prepare. All you need is 6 ingredients and 20 minutes of time.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Resting Time 5 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Italian
Servings 4
Ingredients
- 300 g red lentil flour ((10½ oz))
- 2 tablespoons cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika powder
- 1 ½ teaspoon salt
- 250 milliliters of water ((1 cup)
- 2 tablespoons olive oil
- 180 g breadcrumbs
- Oil for frying
Instructions
Put the lentil flour, cornstarch, garlic powder, onion powder, paprika and salt in a large bowl.
Add water and olive oil and mix until combined. Cover with a kitchen towel and allow to rest for 5 minutes.
Divide the mixture into 4 parts.
Put the breadcrumbs in a plate.
Place one portion of the lentil dough on the breadcrumbs and press the dough to form a schnitzel. When the ideal shape is achieved, turn the schnitzel over and bread the other side as well. Repeat the process with the rest of the dough.
Heat a little oil in a frying pan. When it is hot, put the schnitzel in and fry them for 2 minutes, then turn them over and fry the other side as well.
Serve the schnitzels immediately with a lemon wedge and a garnish of your choice.
Keyword lentil flour, wiener schnitzel
Tried this recipe?Let us know how it was!
Reader Interactions
Comments
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.
Reply
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
Reply
