Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 1 large shallot, diced
  • 4 sprigs thyme
  • 1/4 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
  • 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

Instruction

  • 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.
  • To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.
  • 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.