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Vegetable Cutlets

Vegetable Cutlets are an excellent alternative to classic meat cutlets. This 100% Plant-Based recipe is perfect not only for those following a Vegan Diet but also for anyone looking for alternative Protein sources.
Recipe Vegetable Cutlets
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 10 minutes
  • Servings for 4 servings

These Vegetable Cutlets are an excellent alternative to traditional meat cutlets. Being a 100% Plant-Based Recipe, it’s perfect not only for those following a Vegan Diet but also for anyone looking for alternative sources of Protein. Vegan Main Courses can often be challenging, and if you’re not familiar with this type of preparation, mistakes can easily happen. That’s why we created this Vegetable Cutlets Recipe and decided to serve it simply with a squeeze of Lemon, just like the traditional recipe.

To prepare these Vegetable Cutlets, we used Chickpeas and Cannellini Beans, flavored with a pinch of Garlic powder and Nutritional Yeast Flakes (a deactivated yeast with a cheesy, nutty flavor that can be found in health food stores or online), and finally used Potato Flakes, Chickpea Flour, and Breadcrumbs to bind everything together. The secret to perfect Vegan Main Dishes, especially when making patties, cutlets, or croquettes, is to always let the mixture rest in the refrigerator before cooking. This way, the breadcrumbs will have time to absorb the moisture from the mixture, and you won’t risk ending up with Vegan Cutlets that are too dry (or too soft). The final step before cooking (which can also be done in the oven) is coating them with an Egg-Free Batter and Breadcrumbs.

If you like the idea of preparing Vegetable Cutlets, we also recommend trying our vegan-friendly options, such as Baked Zucchini Cutlets, which are light, tasty, and very simple to make, or the unusual but delicious Baked Cauliflower Cutlets, perfect both as a side dish or as a light main course.

Ingredients for 4 servings

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Method

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  1. To prepare the Vegetable Cutlets, drain the chickpeas and beans from their liquid and rinse them under running water, then transfer them to a food processor.
  2. Add the nutritional yeast, potato flakes, garlic powder, a pinch of salt, and chickpea flour, then blend until you obtain a smooth mixture.
  3. Transfer the mixture to a bowl and add 2-3 tablespoons of breadcrumbs, just enough to slightly dry the mixture. Mix well and then refrigerate for 30 minutes.
  4. After resting, the mixture should be moist but not too wet: it should be easy to work with your hands and hold together perfectly. Divide it into 4 parts and shape them into cutlets. Place them on a plate and put them in the freezer for a few minutes, just enough time to prepare the batter for frying and clean the work surface.
  5. To prepare the batter, mix water and chickpea flour in a deep plate and adjust the salt. Spread breadcrumbs on another plate.
  6. First dip the cutlets in the batter and then coat them with breadcrumbs. Fry them in half a centimeter of hot vegetable oil for 5 minutes on each side. Once golden brown, drain them on paper towels before serving with a slice of lemon. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Baked Vegetable Cutlets can be prepared in the same way. After breading, arrange them on a baking sheet lined with parchment paper, drizzle with olive oil, and bake at 400°F (200°C) for 30 minutes, flipping them halfway through cooking. Let them cool slightly before serving.

Tips

Resting times are crucial for achieving perfect vegetable cutlets. You can prepare the mixture and shape the cutlets the day before, storing them in the refrigerator until you’re ready to bread and fry them.

Storage

These Vegetable Cutlets can be stored in the refrigerator for 2-3 days, well covered with plastic wrap. You can also freeze them once cooked and cooled: when needed, reheat them in the oven for about 20 minutes at 400°F (200°C).

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