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sage & pumpkin encrusted gardein


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Rate this recipe 4.3/5 (7 Votes)


  • ingredients
  • 1 pkgchick'n scallopini
  • 1 tbspminced fresh sage
  • 1 cuptoasted pumpkin seeds (without shells)
  • 1 tsppaprika
  • 1 cuppanko breadcrumbs
  • 2 tbspnutritional yeast
  • unbleached white flour
  • 2 cupssweetened soy milk
  • olive oil for sauteing
  • to tastesalt and pepper
  • 3 tbspextra virgin olive oil
  • 1 large shallot
  • 4 sprigs of thyme
  • 1/4 cupdried cranberries
  • 1 cupcabernet
  • 1 cupfaux chicken stock or vegetable stock
  • 1 tbsparrowroot
  • 2 tbspwater
  • 3 tbspearth balance butter
  • to tastesalt and pepper



Step 1

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.

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