Soybean cutlets

Yield: 4 servings

Measure Ingredient
½ cup Dried soybeans; soaked overnight
½ cup Water
½ cup Pecans; finely chopped
1 cup Uncooked oatmeal
1 Onion; finely chopped
1 small Stal celery; finely chopped
1 Egg white
½ teaspoon Salt
3 tablespoons Soy sauce; low-sodium
2 Rounded Tbsp whole wheat pastry flour
2 tablespoons Canola oil
2 cups Water
2 tablespoons Soy sauce; or to taste
Freshly ground black pepper

Preheat oven to 350 degrees. Drain soaked or canned beans, combine with water in blender and blend until pureed. Transfer mixture to mixing bowl.

Add pecans, oatmeal, onion, celery, egg white or egg replacer, salt and soy sauce; mix well. Let stand 10 minutes to absorb liquids.

Heat lightly oiled nonstick skillet over medium-high heat. Drop soybean mixture by ¼ cupfuls into pan and flatten slightly. Brown on both sides.

Transfer cutlets to baking dish, spoon gravy over and bake until heated through, 30-35 minutes. Serve with additional gravy.

Gravy: In small heavy saucepan, roast flour over medium heat until it browns slightly and gives off a roasted aroma, about 5 minutes. Add oil; stir to blend. Cook, stirring constantly, over medium-low heat until thick and smooth, about 5 minutes. Add pepper to taste and additional salt if needed. |

NOTES : Makes 4 cutlets and 2 cups gravy Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.

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