Sage and Pumpkin Encrusted Gardein w/ Cranberry Cabernet Sauce
(from zuzu’s recipe box)
Thanksgiving
Source: http://www.gardein.com/thanksgiving.php#r1
Prep time: 20 minutes
Cook time: 40 minutes
Serves 6 people
Categories: Entree
Ingredients
- for the cranberry cabernet sauce
- extra virgin olive oil 3 tbsp
- large shallot 1
- sprigs of thyme 4
- dried cranberries 1/4 cup
- cabernet 1 cup
- faux chicken stock or vegetable broth 1 cup
- arrowroot 1 tbsp
- water 2 tbsp
- ‘earth balance’ butter 3 tbsp
- salt and pepper to taste
- -------------------
- …for the cutlets
- gardein™
- chick’n scallopini (frozen)
- or 12 (3 pkgs.)
- chick’n filets (fresh) 12 (3 pkgs.)
- minced fresh sage 1 tbsp
- toasted pumpkin seeds (without shells) 1 cup
- paprika 1 tsp
- panko breadcrumbs 1 cup
- nutritional yeast flakes 2 tbsp
- unbleached white flour
- unsweetened soy milk 2 cups
- olive oil for sautéing
- salt and pepper to taste
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Directions
-
…for the cranberry cabernet sauce
-
heat the oil in a sauté pan. add the shallots and sauté for 3 mins. add the thyme and cranberries and sauté for 2 minutes. season with salt and pepper. add the cabernet and scrape the bottom of the pan, then reduce the liquid by half. add the stock and reduce by half. mix the arrowroot with the water and add to the pan. stir well and continue to cook for 2 mins. turn heat off and whisk in the vegan butter 1 tbsp. at a time. remove thyme stems.
-
-
for the cutlets
-
in a food processor, process the sage, seeds, paprika, bread crumbs, yeast, salt, and pepper until well incorporated. (thaw the frozen gardein™ scaloppini) dredge each gardein™ cutlet in flour, then dip into the soy milk and then into the panco breadcrumbs. sauté on each side until browned and crisp.