Vegan Breaded Cutlets
Crispy, flavorful, and completely plant-based, these Vegan Breaded Cutlets are the perfect meat-free alternative for a satisfying lunch or dinner. Made with a hearty base of chickpeas and rolled oats, these cutlets boast a savory flavor profile with hints of garlic, onion, and smoked paprika. Coated in crunchy breadcrumbs, they’re pan-fried to golden perfection, delivering the ultimate crispy texture. Quick and easy to prepare in just 35 minutes, this recipe is ideal for busy weeknights. Serve these delicious cutlets with your favorite dipping sauce or alongside a fresh salad for a wholesome and protein-packed meal. Perfect for vegans, vegetarians, and anyone looking to try a creative plant-based dish!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 can (15 ounces) Canned chickpeas, drained and rinsed
- 1 cup Rolled oats
- 2 tablespoons Nutritional yeast
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Almond milk (unsweetened)
- 0.5 cup All-purpose flour
- 1 cup Breadcrumbs
- 0.25 cup Vegetable oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a food processor, combine the chickpeas, rolled oats, nutritional yeast, soy sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Pulse the mixture until well combined and forms a thick, sticky dough. You may need to scrape down the sides of the processor a few times.
Divide and shape the mixture into 8 equal cutlets using your hands, making sure they're not too thick for even cooking.
Prepare three shallow bowls. In the first bowl, place the flour. In the second bowl, pour the almond milk. In the third bowl, add the breadcrumbs.
Dip each cutlet into the flour to coat both sides, then into the almond milk, and finally into the breadcrumbs, pressing gently to ensure they adhere.
In a large skillet, heat the vegetable oil over medium heat.
Once the oil is hot, add the breaded cutlets to the skillet. Fry for about 3-4 minutes on each side or until golden brown and crisp.
Transfer the cooked cutlets to a paper towel-lined plate to remove excess oil.
Serve the cutlets warm, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.1 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
