Dining and Cooking
Chefs’ Collections

Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce

This hearty entrée has it all: tantalizing cutlets battered in crunchy, seasoned breadcrumbs, all covered in a robust, rich sauce. This lovely centerpiece dish, created by VegNews contributing chef Tal Ronnen, has been known to leave meat-eating relatives begging for seconds.

Ingredients

Cranberry Cabernet Sauce

  • 3 tablespoons olive oil
  • 1 large shallot, diced
  • 4 sprigs thyme
  • ¼ cup dried cranberries
  • Salt to taste
  • Pepper to taste
  • 1 cup Cabernet wine
  • 1 cup vegetable stock
  • 1 tablespoon arrowroot powder
  • 2 tablespoons water
  • 3 tablespoons non-hydrogenated margarine, divided

Pumpkin Seed Battered Cutlets

  • 1 tablespoon minced fresh sage
  • 1 cup toasted, shelled pumpkin seeds
  • 1 teaspoon paprika
  • 1 cup panko breadcrumbs
  • 2 tablespoons nutritional yeast
  • Salt to taste
  • Pepper to taste
  • 12 vegan “chicken” cutlets, thawed
  • 1 cup unbleached white flour
  • 2 cups unsweetened soy milk
  • Olive oil
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      499 calories; 29 grams fat; 4 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 15 grams protein; 133 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings.

Preparation

  1. Make the sauce. In a sauté pan over medium heat, heat olive oil. Add shallot and sauté for 3 minutes. Add thyme and cranberries and sauté for another 2 minutes. Season with salt and pepper. Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half.
  2. Add vegetable stock and reduce by half again. In a small bowl, combine arrowroot and water. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes. Turn off heat and whisk in margarine, 1 tablespoon at a time. Remove thyme stems before serving.
  3. Add vegetable stock and reduce by half again. In a small bowl, combine arrowroot and water. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes. Turn off heat and whisk in margarine, 1 tablespoon at a time. Remove thyme stems before serving.
  4. Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.
  5. Heat olive oil in a large sauté pan. Using medium-high heat, sauté cutlets on each side until browned and crisp. Serve with the cranberry Cabernet sauce.

About 20 minutes

Related Posts

Dining and Cooking