Breaded veggie cutlets with baked vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Enjoy this great meat substitute. Your family will be amazed!!
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
  • ¾ cup soymilk, plain
  • About 15'' olive oil cooking spray
  • For vegetables:
  • 1 cup eggplant & 1 medium potato, diced
  • 1 cup of each: onion & zucchini, sliced
  • 1 medium red pepper, strips
  • 4 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: 480 Fat: 16g Saturated fat: 2.5g Trans fat: 0g Carbohydrates: 51g Sugar: 12g Sodium: 620mg Fiber: 14g Protein: 30g Cholesterol: 95mg
Recipe by To Eat Well at http://www.toeatwell.com/blog/breaded-veggie-cutlets-with-baked-vegetables/