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Veggie cutlets with tomato sauce

Vegan recipa, veggie cutlets with tomato sauce

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

Veggie cutlets with tomato sauce
 
Serves: 4 (1 ½ cup each)
Prep time:
Cook time:
Total time:
 
Enjoy this great meat substitute. Your family will be amazed!!
Ingredients
  • 4 ½ cups water
  • For hydrating: ½ Tsp. of each: chili, cumin, garlic, & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. olive oil
  • ½ cup of each: red & green bell peppers, chopped
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • ½ medium lime
  • 2 cups no salt added tomato sauce
  • 1 Tsp. of each: basil, oregano, & paprika, ground
  • ¼ Tsp. ground black pepper
  • ½ Tsp. sea salt
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. Set aside liquid.
Nutrition Information
Calories: 280 Fat: 12g Saturated fat: 1.5g Trans fat: 0g Carbohydrates: 23g Sugar: 12g Sodium: 320mg Fiber: 12g Protein: 22g Cholesterol: 0mg

 

INGREDIENTS

  • 4 ½ cups water
  • For hydrating: ½ Tsp. of each: chili, cumin, garlic, & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. olive oil
  • ½ cup of each: red & green bell peppers, chopped
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • ½ medium lime
  • 2 cups no salt added tomato sauce
  • 1 Tsp. of each: basil, oregano, & paprika, ground
  • ¼ Tsp. ground black pepper
  • ½ Tsp. sea salt
 Prep Time: 10 min.    Cook Time: 35 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. Hydrate Veggie Cutlets (See instructions).
  2. In a large nonstick skillet, heat 1 ½ Tbsp. oil and stir-fry bell peppers, onion, and garlic. Remove and set aside. Cover to keep warm.
  3. In the same skillet, heat rest of oil and sauté Veggie Cutlets, squeezing lime juice on them when turning through the cooking time.
  4. Cook Veggie Cutlets until they are browned. Stir in rest of ingredients (Including remaining liquid from hydrating) and the stir-fried vegetables.
  5. Bring to a boil. Reduce heat and simmer uncovered for about 15 min.

NUTRITION INFORMATION PER SERVING:Calories 280, Total Fat 12g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 320mg,         Potassium 1,480mg, Total Carbohydrate 23g, Dietary Fiber 12g, Sugars 12g, Protein 22g, Vitamin A 30%DV, Vitamin C 45%DV,

Calcium 15%DV, Iron 45%DV.

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

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Enjoy your Veggie Cutlets recipes, adding to your meal juices or fruits with high levels of vitamin C:

□  Acerola (West Indian cherry), cranberry, grapefruit, guava, kiwi, lemon-lime, mango, cantaloupe-honeydew melon,

orange, papaya, pineapple, raspberry, strawberry, tangerine

□  Vegetable juices with: carrot, onion, bell pepper (yellow, red & green), spinach, tomato

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