Pecan-Crusted Tempeh Cutlets
[Vegan, Gluten-Free]
Author Bio
Excerpted from Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen by Linda Soper-Kolton and...
Excerpted from Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen by Linda Soper-Kolton and Sara Boan, with permission from Skyhorse Publishing, Inc. Copyright 2019 by Catskill Animal Sanctuary. Photographs by Alexandra Shytsman. https://casanctuary.org/
Add love and stir! Written with love and authenticity, Compassionate Cuisine tells the story of one of the country’s oldest and most respected animal sanctuaries through its food. With humor and heart, Chef Linda Soper-Kolton and Chef Sara Boan, Catskill Animal Sanctuary’s vegan chefs, bring the Sanctuary’s culinary program, Compassionate Cuisine, to life through an array of recipes intended to inspire and delight. Their recipes have been savored and devoured by thousands of visitors to the Sanctuary, and they want to share them with the world. Interwoven with the recipes are the animals. Sanctuary founder and director Kathy Stevens writes for the voiceless many for whom the Sanctuary works so fervently to share the good news about how wonderful–and important–it is to consider compassion first when we eat. Read more about Compassionate Cuisine, Linda Soper-Kolton and Sara Boan
Read More
Discover more recipes with these ingredients
Pecan-Crusted Tempeh Cutlets [Vegan, Gluten-Free]
These festive tempeh cutlets, with their rich pecan coating, make a gorgeous main dish for your holiday table. We’ve updated the classic breading process by using flaxseed instead of eggs, and a gluten-free flour blend instead of traditional all-purpose flour (though you can certainly use all-purpose flour). Taking the extra...
These festive tempeh cutlets, with their rich pecan coating, make a gorgeous main dish for your holiday table. We’ve updated the classic breading process by using flaxseed instead of eggs, and a gluten-free flour blend instead of traditional all-purpose flour (though you can certainly use all-purpose flour). Taking the extra steps to do a three-step breading—seasoned flour, a flax egg, then pecans—ensures that the pecans won’t fall off the cutlets after they’re baked. Serve these pecan tempeh cutlets with mashed potatoes, gravy, and cranberry sauce for a simple, delicious holiday feast—no turkey required. You can also try this recipe using our seitan cutlets!
Read More
Ingredients You Need for Pecan-Crusted Tempeh Cutlets [Vegan, Gluten-Free]
How to Prepare Pecan-Crusted Tempeh Cutlets [Vegan, Gluten-Free]
- In a wide, shallow bowl, whisk together the ground flaxseed and water, and set aside.
- Preheat the oven to 375°F and line a baking tray with parchment.
- Cut the block of tempeh in half horizontally, making two thin planks. Cut each plank into four triangles or rectangles to yield a total of 8 cutlets. Place the tempeh in small pot with water and tamari. Bring to a boil, cover, reduce the heat, and allow to simmer for about 10 minutes.
- Meanwhile, prepare the three-part breading station. Arrange three wide, shallow bowls on your counter. In one bowl, stir together the flour, nutritional yeast, salt, thyme, sage, marjoram, and pepper. In the second bowl, you’ll have the thickened flaxseed mixture. Finally, place the finely chopped pecans in the third bowl.
- Transfer the tempeh from its simmering liquid to a plate and allow to cool briefly. Dip a cutlet into the flour mixture and shake off any excess. Next, dip it into the flaxseed mixture. Finally, dip it in the chopped pecans and place on the prepared baking sheet. Repeat with the remaining cutlets until everything is coated.
- Place the tray in the oven and bake for 15 minutes. Flip the cutlets and bake for an additional 10 to 15 minutes, until golden brown. Remove from the oven and serve.
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=700%2C467&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=700%2C467&ssl=1)
![Peanut Butter Chocolate Marble Cake [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cake9.jpg?fit=700%2C467&ssl=1)
![Beer Battered Avocado Tacos [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/avocado.jpg?fit=700%2C468&ssl=1)
![Creamy Lemon Ziti With Roasted Asparagus [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/ziti.jpg?fit=700%2C467&ssl=1)
![Mango Avocado Salsa [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/salsa.jpg?fit=700%2C467&ssl=1)
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=460%2C307&ssl=1)
![Red Lentil Curry With Black Tahini and Roasted Cashews [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2016/10/red-lentil-curry.jpg?fit=460%2C288&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=460%2C306&ssl=1)
![Peanut Butter Chocolate Marble Cake [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cake9.jpg?fit=460%2C306&ssl=1)
Comments: