Vegan Recipe Collection Over 800 Vegan Recipes

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4-6 seitan chicken cutlets cut in half
1/4 to 1/2 cup flour mixed with a tbsp nutritional yeast flakes and some black pepper
1-2 tbsp olive oil
Cacciatore sauce
1 tbsp olive oil
1 cup fresh mushrooms sliced
1 medium onion sliced
2 cloves garlic minced or crushed
1 cup veggie stock mixed with 2 tbsp tomato paste
3/4 cup white wine
1 tsp dried rosemary
salt and fresh ground pepper to taste
in a large non-stick skillet, heat the 1-2 tbsp olive oil over medium heat. dredge the cutlets in the
seasoned flour and brown them on both sides in the oil. Set aside.
Prepare the sauce by adding the 1 tbsp olive oil to the same pan. Over medium high heat, sauté the
mushrooms, onion, garlic and rosemary until the onion is tender. Add the cutlets, wine and stock mixed
with tomato paste. Cover and cook for about 45 minutes, adding a little water if needed to keep a
sauce-like consistency. Add salt and pepper to taste.
Serve with crusty bread or cooked pasta noodles.
Scaloppine with Rosemary Lemon and Olives
4 seitan veal or turkey cutlets, cut in half crosswise and the horizontally to make ‘scallops’.
1/4 cup flour
1-2 tbsp olive oil
3 cloves garlic, minced
1 tsp rosemary
1/2 cup white wine
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