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
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Nutritional Information
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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
- 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.
- 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.
- 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.
- Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.
- 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
Dining and Cooking