WHITE BEAN CUTLETS

WHITE BEAN CUTLETS image

Yield 8 cutlets

Number Of Ingredients 14

Cooking Broth:
8 c water
1/4 c soy sauce
1 med onion, quartered
3 garlic cloves, crushed
2 tbsp vegetable broth base
Cutlets:
1/2 c cooked or canned white beans, drained and rinsed
1 c cold vegetable stock
2 tbsp soy sauce
1 1/2 c wheat gluten flour (vital wheat gluten)
1/3 c nutritional yeast
1 tsp garlic powder
1/2 tsp onion powder

Steps:

Broth: 1. In a large pot, combine water, soysauce, garlic, onion, and broth base. Set aside. Cutlets: 2. Puree beans in a food processor until smooth. Add stock and soy sauce and process until blended. Add the flour, yest, garlic powder, and onion powder. Process until well-blended. 3. Turn dough out onto a lightly floured work surface and knead for 5 minutes. Stretch the dough into a rectangle about 1/2 in thick and cut into 8 pieces. Flatten each piece into a flat cutlet. 4. Add the cutlets to the pot with the broth mixture and bring just to a simmer over med-low heat. Cover and simmer for 1 hr, turning about halfway through. Do not allow the broth to boil. Remove from the heat and allow cutlets to cool in the broth. Cutlets may be refrigerated in the broth or wrapped. They will keep for 3 days in the refrigerator or several weeks in the freezer. They may be sauteed in a small amount of oil until golden brown and topped wtih sauce or cut into strips or chunks for use in recipes. The broth can be frozen and re-used for later batches.