PUMPKIN SEED BATTERED 'CHICKEN' WITH CRANBERRY CABERNET SAUCE

PUMPKIN SEED BATTERED 'CHICKEN' WITH CRANBERRY CABERNET SAUCE image

Yield 6 servings

Number Of Ingredients 24

Cranberry Cabernet Sauce:
3 tablespoons olive oil
1 large shallot, diced
4 sprigs thyme
1/4 cup dried cranberries
Salt to taste
Pepper to taste
1 cup Cabernet wine
1 cup vegetable stock
1 tablespoon arrowroot powder
2 tablespoons water
3 tablespoons non-hydrogenated margarine, divided
Pumpkin Seed Battered Cutlets:
1 tablespoon minced fresh sage
1 cup toasted, shelled pumpkin seeds
1 teaspoon paprika
1 cup panko breadcrumbs
2 tablespoons nutritional yeast
Salt to taste
Pepper to taste
12 vegan "chicken" cutlets, thawed
1 cup unbleached white flour
2 cups unsweetened soy milk
Olive oil

Steps:

1. Make the sauce. In a sauté pan over medium heat, heat olive oil. Add shallot and sauté for 3 minutes. Add thyme and cranberries and sauté for another 2 minutes. Season with salt and pepper. Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half. 2. Add vegetable stock and reduce by half again. In a small bowl, combine arrowroot and water. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes. Turn off heat and whisk in margarine, 1 tablespoon at a time. Remove thyme stems before serving. 3. To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated. 4. Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs. 5. Heat olive oil in a large sauté pan. Using medium-high heat, sauté cutlets on each side until browned and crisp. Serve with the cranberry Cabernet sauce.