Vegan Classic Meat Cutlet
Elevate your plant-based cooking with this **Vegan Classic Meat Cutlet** recipe—a wholesome, flavorful alternative to traditional meat cutlets that’s perfect for both weeknight dinners and special occasions. Made with protein-packed **textured vegetable protein (TVP)**, earthy **chickpea flour**, and crispy **gluten-free breadcrumbs**, these cutlets deliver a satisfying, "meaty" texture while being 100% vegan and gluten-free. A perfect balance of seasonings like **smoked paprika**, **thyme**, and **nutritional yeast** infuses each bite with savory umami goodness. Held together with a simple **flax egg**, these cutlets are lightly pan-fried in **olive oil** for a beautifully golden and crispy crust. Ready in just 50 minutes, these versatile cutlets pair wonderfully with seasonal vegetables, creamy mashed potatoes, or a tangy dipping sauce. Whether you're vegan, gluten-free, or just looking for a delicious plant-based option, this recipe is sure to please!
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1.5 cups Vegetable broth
- 0.5 cup Chickpea flour
- 1 cup Breadcrumbs, gluten-free
- 2 tablespoons Soy sauce
- 3 tablespoons Nutritional yeast
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 teaspoon Salt
Instructions
In a medium bowl, combine the TVP with vegetable broth and let it soak for about 10 minutes until rehydrated. Drain any excess liquid if necessary.
In a small bowl, mix the ground flaxseed with 6 tablespoons of water to create a flax egg. Let it sit for 5 minutes until it thickens.
In a large mixing bowl, combine the rehydrated TVP, chickpea flour, breadcrumbs, soy sauce, nutritional yeast, chopped onion, minced garlic, flax egg, thyme, smoked paprika, black pepper, and salt.
Mix the ingredients thoroughly with your hands or a spatula until the mixture is well combined and holds together when pressed.
Divide the mixture into 8 equal parts and shape each part into a cutlet, about 1/2 inch thick.
Heat the olive oil in a large frying pan over medium heat.
Once the oil is hot, add the cutlets in batches, being careful not to overcrowd the pan.
Cook each cutlet for about 4-5 minutes on each side until they are golden brown and crisp.
Transfer the cooked cutlets to a plate lined with paper towels to absorb any excess oil.
Serve hot with your favorite side dishes or sauce.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4825 mg | 210% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 29.0 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 5603 mg | 119% | |
*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.
