Vegan cordon bleu
Can you imagine biting into a crispy breaded seitan cutlet stuffed with melty cheese and smoky ham? This vegan cordon bleu is a plant-based twist on the classic French dish that will wow your friends. It's easy to make, high in protein and full of flavour.
Equipment
- 1 Spatula
Ingredients
For the seitan
- 300 g vital wheat gluten
- 50 g pea protein
- 50 g nutritional yeast
- 1 tin Chickpeas
- 2 tsp salt
- 2 tbsp miso
- 2 tsp Onion granules
- 2 tsp Garlic granules
- 2 tsp msg
- 1 Piece Stock cube
- 200 ml water
For the filling
- 2 Slices vegan ham Per portion
- 35 g Vegan cheese Per portion
For breading
- 200 g Breadcrumbs
- 200 ml Water
- 75 g flour
- 25 g gram flour
For frying each cordon bleu
- 2.5 tbsp Olive oil
Instructions
- Process beans with their liquid in a food processor until smooth.
- Add all dry ingredients except vital wheat gluten and pulse until combined.
- Add vital wheat gluten and pulse gently, adding water 50g at a time until dough forms little fibres.
- Knead the dough by hand to bring together.
- Divide the dough into 40g portions. Roll each portion out as thin as possible.
- Place the ham slices and grated vegan cheese on one piece of dough. Cover with another piece of dough and seal the edges.
- Prepare three bowls for breading: one with breadcrumbs, one with flour, and one with a flour and water mix.
- Dredge each cordon bleu in flour, then the wet mix, then breadcrumbs. Repeat for a double coating.
- Preheat oven to 180°C (350°F).
- Fry each cordon bleu in a heavy-bottomed pan until golden brown on each side.
- Bake the fried cordon bleu in the preheated oven for 10-15 minutes.
Nutrition
Calories: 670kcal | Carbohydrates: 34g | Protein: 29g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 0.1mg | Sodium: 1141mg | Potassium: 185mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 4mg
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