People still often ask me why vegans eat meat substitutes. To me, it’s completely logical! I always loved the taste of meat, but also a bit gross. Documentaries with disturbing footage didn’t help either. At some point I just decided: I don’t want anything to do with this anymore.
These days, I’m thrilled about the huge range of vegan products available, including vegan schnitzel. My favourite way to use it is pan-fried until crispy in this vegan lemon pasta: with cherry tomatoes, thyme and garlic, plenty of fresh parsley and freshly cracked pepper. This recipe is super simple and ready in 20 minutes.
Beginner Tips for Vegan Lemon Pasta
Spaghetti
Always cook spaghetti in a large pot, adding it only once the water is at a full rolling boil. This helps control the starch so the noodles don’t stick together. Stir occasionally so they don’t stick to the pot. Don’t be shy with the salt in the pasta water, that’s how Italians do it, and it makes a real difference in flavour.
If the spaghetti sits in the colander for a while, it’ll start sticking again. A fork or tongs and a bit of olive oil will loosen it up before it goes into the pan. In this vegan lemon pasta recipe though, it doesn’t sit around for long, it goes straight into the pan.
Garlic
Don’t fry the garlic too long, or it turns bitter. Add the garlic and maple syrup about 30 seconds before the spaghetti goes into the pan.
Vegan schnitzel
Most meat substitutes are ready to eat. For this vegan lemon pasta, they just need to get hot and crispy in the pan. They burn quickly, so keep an eye on them, and on the lemon too.
Lemon
When you halve the lemon, check for seeds and remove them. When you squeeze it, more seeds might fall out, and you don’t want those in your food. Cupping your hand under the lemon as you squeeze works as an easy makeshift strainer.
Vegan Lemon Pasta with Crispy Schnitzel – Easy Recipe
Recommended Equipment
Ingredients
- 250 g spaghetti or other pasta
- olive oil
- 2 vegan Schnitzels
- 1 lemon cut in halves
- 15 cherry tomatoes
- fresh thyme
- 2 garlic cloves
- 2 teaspoons maple syrup
- 1/4 teaspoon salt
- a few grinds fresh pepper
- handful of fresh parsley
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Cook spaghetti in salted water according to instructions.
- Fry the schnitzels from both sides in a hot pan in a little olive oil according to instructions on packaging and add the two lemon halves face down.
- In the meantime, cut mini tomatoes in halves, wash thyme (I use a salad spinner), and peel and chop garlic. If you're going use a garlic press, just peel it.
- When the schnitzels and lemons are nicely browned, take everything out of the pan. Cut the schnitzels into stripes.
- Drain the spaghetti and set aside.
- Add more olive oil to the pan, add mini tomatoes, thyme, then garlic, maple syrup and the spaghetti and salt and stir-fry a bit.
- Wash and chop the parsley.
- Distribute on two plates, add fresh pepper, put the cut schnitzels on top, squeeze the lemon (watch for seeds falling out) and garnish with parsley.
Nutrition
FAQ
Is pasta vegan?
Most pasta from the supermarket is vegan, since it’s made from just wheat semolina and water. Fresh egg pasta is the exception, so it’s worth checking the label. For this recipe, regular spaghetti works best.
How do I stop spaghetti from sticking together?
Cook it in a large pot with plenty of boiling, salted water, and stir occasionally. If it starts sticking after draining, a bit of olive oil and a quick toss with a fork will loosen it up before it goes into the pan.
What’s the best vegan schnitzel for this recipe?
Pretty much any ready-to-eat vegan schnitzel or chicken-style fillet works well here. Just don’t fry it too long, since it browns and crisps up quickly.
Can I make this vegan lemon pasta gluten-free?
Yes, swap the spaghetti for a gluten-free pasta (rice or corn-based works well), and check that your vegan schnitzel is gluten-free too, as some brands use wheat.
If you like this vegan lemon pasta, you might also want to have a look at my 5 quick and easy noodle dishes.
