Pumpkin Seed Battered 'Chicken' With Cranberry Cabe

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions