Yield: 4 servings
|½ cup||Dried soybeans; soaked overnight|
|½ cup||Pecans; finely chopped|
|1 cup||Uncooked oatmeal|
|1||Onion; finely chopped|
|1 small||Stal celery; finely chopped|
|3 tablespoons||Soy sauce; low-sodium|
|2||Rounded Tbsp whole wheat pastry flour|
|2 tablespoons||Canola oil|
|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.