Crispy Mustard Cutlets with Tarragon Mushrooms

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If your vegan turkey roast comes filled with stuffing, use whole, stuffing-filled slices in this one-dish meal.

Ingredients

  • 2 cups sliced white mushrooms
  • 1 small onion, finely chopped (1 cup)
  • 2 Tbs. chopped fresh tarragon, divided
  • ½ cup soymilk
  • ½ cup low-sodium vegetable broth
  • 2 cups brown-rice breadcrumbs
  • ½ tsp. cayenne pepper
  • 4 ½-inch slices vegan turkey roast,
  • 4 vegan chicken cutlets, or 1
  • 5.5-oz. pkg. sliced vegan turkey, divided into 4 slabs
  • 1 cup Dijon mustard

Preparation

1. Preheat oven to 375°F. Place mushrooms, onion, and 1 Tbs. tarragon in medium Dutch oven

or roasting pan. Pour soymilk and broth over vegetables.

2. Combine breadcrumbs, remaining tarragon, and cayenne pepper on plate; season with salt and pepper. Dredge cutlets in mustard, then in breadcrumb mixture. Place atop mushroom mixture.

3. Bake, covered, 25 minutes. Uncover, and bake 5 minutes more, until cutlets are golden brown.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 239
  • Carbohydrate Content: 32 g
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 12 g
  • Sodium Content: 408 mg
  • Sugar Content: 4 g