Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce Recipe

Name: Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large shallot, diced; 4 sprigs thyme; 1/4 cup dried cranberries; Salt to taste; Pepper to taste; 1 cup Cabernet wine; 1 cup vegetable stock; 1 tablespoon arrowroot powder; 2 tablespoons water; 3 tablespoons non-hydrogenated margarine, divided; 1 tablespoon minced fresh sage; 1 cup toasted, shelled pumpkin seeds; 1 teaspoon paprika; 1 cup panko breadcrumbs; 2 tablespoons nutritional yeast; Salt to taste; Pepper to taste; 12 vegan chicken cutlets, thawed; 1 cup unbleached white flour; 2 cups unsweetened soy milk; Olive oil

Servings: persons

3 tablespoons olive oil
1 large shallot, diced
4 sprigs thyme
1/4 cup dried cranberries
Salt to taste
Pepper to taste
1 cup Cabernet wine
1 cup vegetable stock
1 tablespoon arrowroot powder
2 tablespoons water
3 tablespoons non-hydrogenated margarine, divided
1 tablespoon minced fresh sage
1 cup toasted, shelled pumpkin seeds
1 teaspoon paprika
1 cup panko breadcrumbs
2 tablespoons nutritional yeast
Salt to taste
Pepper to taste
12 vegan chicken cutlets, thawed
1 cup unbleached white flour
2 cups unsweetened soy milk
Olive oil

1
Make the sauce.
2
In a saute pan over medium heat, heat olive oil.
3
Add shallot and saute for 3 minutes.
4
Add thyme and cranberries and saute for another 2 minutes.
5
Season with salt and pepper.
6
Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half.
7
Add vegetable stock and reduce by half again.
8
In a small bowl, combine arrowroot and water.
9
Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes.
10
Turn off heat and whisk in margarine, 1 tablespoon at a time.
11
Remove thyme stems before serving.
12
Add vegetable stock and reduce by half again.
13
In a small bowl, combine arrowroot and water.
14
Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes.
15
Turn off heat and whisk in margarine, 1 tablespoon at a time.
16
Remove thyme stems before serving.
17
Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.
18
Heat olive oil in a large saute pan.
19
Using medium-high heat, saute cutlets on each side until browned and crisp.
20
Serve with the cranberry Cabernet sauce.

879

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large shallot, diced, 4 sprigs thyme, 1/4 cup dried cranberries, and more.

Yes, Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce

How did you like this recipe?

Frequently Asked Questions