Vegan Traditional Milanesa
Embrace the flavors of Latin cuisine with this Vegan Traditional Milanesa, a plant-based twist on the beloved classic! Featuring seitan or store-bought vegan cutlets as the hearty base, this dish is coated in a flavorful breadcrumb mixture seasoned with smoked paprika, garlic powder, oregano, and nutritional yeast for a bold, crispy crust. The flaxseed "egg" and unsweetened plant-based milk ensure the coating adheres perfectly, while a quick pan-frying in vegetable oil delivers a golden-brown finish you'll crave. Ready in just 30 minutes, this vegan version of milanesa pairs beautifully with fresh lemon wedges, a crisp side salad, or comforting mashed potatoes for a complete meal. Perfect for vegans craving Latin-inspired comfort food or anyone exploring delicious meat-free recipes, this dish is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Seitan (or store-bought vegan cutlets)
- 1 cup Unsweetened plant-based milk (e.g., soy or almond)
- 2 tablespoons Ground flaxseeds
- 2 tablespoons Water
- 1.5 cups Breadcrumbs (gluten-free if needed)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil (for frying)
- 1 lemon Fresh lemon wedges (for serving)
Instructions
Prepare the flaxseed 'egg' by mixing the ground flaxseeds with water in a small bowl. Let it sit for 5-10 minutes until it thickens.
In a wide, shallow bowl, whisk together the plant-based milk and the prepared flaxseed mixture.
In another shallow bowl, combine the breadcrumbs, nutritional yeast, garlic powder, smoked paprika, oregano, salt, and black pepper. Mix thoroughly.
Pat the vegan cutlets (seitan or your chosen base) dry with a paper towel to ensure the coating sticks well.
Dip each vegan cutlet into the milk-flaxseed mixture, ensuring it is fully coated but not dripping excessively.
Press the coated cutlet into the breadcrumb mixture, turning to coat both sides evenly. Repeat for all cutlets.
Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, add the breaded cutlets to the pan (work in batches if needed to avoid overcrowding).
Cook the cutlets for about 3-5 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve warm with fresh lemon wedges on the side for a zesty finishing touch. Pair with a side salad or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 7.7 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 586 mg | 45% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1433 mg | 30% | |
*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.
