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Breaded veggie cutlets with potatoes & onion

Enjoy this great meat substitute. Your family will be amazed!!

 

 

4.0 from 1 reviews
Breaded veggie cutlets with potatoes & onion
 
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • For Veggie Cutlets:
  • 3 cups water
  • For hydrating: ½ Tsp. of each: cumin, turmeric, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • For coating mix:
  • 1 ½ Tsp. of each: garlic & onion powder, ground black pepper, & dried parsley
  • 1 cup dry, grated, plain breadcrumbs
  • ⅓ Tsp. sea salt
  • 2 large eggs, beaten
  • About 10'' olive oil cooking spray
  • For vegetables:
  • 1 cup eggplant, diced + 1 cup onion, sliced + 1 medium red pepper, strips + 1 medium potato, diced + 1 cup zucchini, sliced + 2 cloves garlic, minced
  • ½ Tsp. of each: parsley, paprika, oregano, & basil, ground
  • ¼ Tsp. sea salt
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 medium lime
Instructions
  1. Boil water with spices for hydrating
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.
Nutrition Information
Calories: 440 Fat: 14g Saturated fat: 2.5g Trans fat: 0g Carbohydrates: 48g Sugar: 11g Sodium: 590mg Fiber: 13g Protein: 29g Cholesterol: 95mg

Ingredients:    

For Veggie Cutlets:

  • 3 cups waterFor
  • hydrating: ½ Tsp. of each: cumin, turmeric, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)

For coating mix:

  • 1 ½ Tsp. of each: garlic & onion powder, ground black pepper, & dried parsley
  • 1 cup dry, grated, plain breadcrumbs
  • ⅓ Tsp. sea salt
  • 2 large eggs, beaten
  • About 10” olive oil cooking spray

For vegetables:

  • 1 cup eggplant, diced + 1 cup onion, sliced + 1 medium red pepper, strips

+ 1 medium potato, diced + 1 cup zucchini, sliced + 2 cloves garlic, minced

  • ½ Tsp. of each: parsley, paprika, oregano, & basil, ground
  • ¼ Tsp. sea salt
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 medium lime

Prep Time: 15 min. Cook Time: 40 min. Servings: 4

Instructions for hydrating:

  1. Boil water with spices for hydrating
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.

 

Directions:

  1. Preheat oven to 425ºF
  2. Hydrate Veggie Cutlets (See instructions).
  3. In a large bowl, stir together ingredients for vegetables. Squeeze lime and mix.
  4. Place them in a baking pan and bake for 40 min. Turn once through the cooking time.
  5. Seasoned coating mix: in a medium bowl, combine spices & herbs for coating, breadcrumbs, and salt.
  6. Dip Veggie Cutlets into eggs. Then coat both sides with seasoned coating mix.
  7. Coat a large oven dish with cooking spray. Place breaded Veggie Cutlets on it and spray over them with cooking spray.
  8. Bake for about 20 min. Turn once through the cooking time.
  9. Transfer Veggie Cutlets to dinner plates and arrange baked vegetables around.

 

NUTRITION INFORMATION PER SERVING:

Calories 440, Total Fat 14g, Saturated Fat 2.5g, Trans Fat 0g, Cholesterol 95mg, Sodium 590mg, Potassium 1520mg, Total Carbohydrate 48g, Dietary Fiber 13g, Sugars 11g, Protein 29g, Vitamin A 25%DV, Vitamin C 50%DV, Calcium 20%DV, Iron 50%DV.

 

Any substitution made to the ingredients will change the Nutrition Information per Serving.

One thought on “Breaded veggie cutlets with potatoes & onion

  1. Your recipe must be great, i will give it a try 🙂
    But what about vegan burgers?
    In fact many carnivores prefer vegan venues, as i found out on this article :
    http://animal-welfare.org/worlds-best-burger/
    Anybody likes vegan burgers ?

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