Crispy vegan cutlets

Ingredients

For 8 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 1 can white beans, 425 g, drained
• 1 1/2 cups vital wheat gluten
• 1/3 cup plain flour
• 2 tbsp nutritional yeast
• 1 tsp onion powder and 1 tsp garlic powder
• 1/2 tsp dried sage and 1 tsp salt for the dough
• 360 ml vegan vegetable or chicken-style broth
• 2 tbsp olive oil
• 2 cups vegan panko
• 1 tsp paprika and 2 tsp dried parsley
• 1/2 tsp salt and pepper for the coating
• Vegetable oil for shallow-frying

Step-by-step method

1. Mash beans thoroughly with a fork or masher, leaving no whole beans.
2. Add gluten, flour, nutritional yeast, onion and garlic powders, sage, dough salt, broth and olive oil. Mix until it pulls away from the bowl.
3. Knead on a lightly floured surface for 2–3 minutes until elastic strands form.
4. Divide into 8 portions and press and stretch each into a thin cutlet.
5. Mix panko, paprika, parsley, coating salt and pepper. Carefully coat cutlets in the mixture.
6. Heat a thin layer of oil in a pan over medium heat. Add cutlets, flatten with a spatula, cover and cook for 5–7 minutes per side.
7. Remove when golden and firmly cooked; repeat with the rest and serve immediately.