ベジタリアン:高潔な生き方
 
シェフ ブルックカッツが贈る:ビーガンセイタンスカロップ      
(For all ingredients, please use organic versions if available)
Vegan Veal Scaloppini
2 pounds seitan, sliced into cutlets
Olive oil

Breading
1 cup flour (pastry flour recommended)
½ cup nutritional yeast
Sea salt and ground pepper to taste

Sauce
2 cups diced tomatoes
2 cups whole tomatoes, quartered
2 cups tomato sauce
3 tablespoons rice syrup
3 cloves garlic, minced
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
Serve over pasta (linguine recommended)



  1. Cuts the seitan into about half an inch thick cutlets.
  2. Bread the cutlets.
  3. To make the breading, put a little bit of flour into a bowl.
  4. Add some nutritional yeast, a little bit of pepper and salt just to taste.
  5. Mix it around.
  6. Add a little olive oil to a pot, swish it around. Take the seitan, put it into the breading, and get it breaded really nice on both sides and then lay it into the pot.
  7. Fry the cutlets until they are brown on both sides, and then take them out.
  8. With the remaining oil in the pot, add in the diced onion, and let it cook up and turn clear.
  9. Add in the diced tomatoes, the whole tomatoes and then mix it up.
  10. Add in some basil, oregano, thyme, and garlic.
  11. Add in 1 can of tomato sauce.
  12. Add in the fried cutlets into this sauce and let it cook and get a rich flavor.
  13. The scaloppini sauce is ready.
  14. Take some pasta, break it in half, and put it in boiling water. Make sure the water is enough so that the pasta won’t stick together.
  15. When the pasta is nice and soft, drain it and place it on a plate and put the cutlets on it and pour in the scaloppini sauce.
  16. Sprinkle a little bit of nutritional yeast as topping, a bit of fresh basil.
  17. The veal scaloppini is ready.


File NO: 1574
 
あなたのビーガンレシピを検索
 
一番人気
 ルビーバットコンサーベイトリー:絶滅寸前のキツネコウモリを救う 1/3
 調理人ミヨコ・シュインナーと過ごすビーガン感謝祭:キツネ色のフィロ包み、カボチャスープ 、パンプディング 1/2
 スロヴェニアの大麦と豆のシチューと燻製豆腐 1/2
 ロービーガン クリスマス詰物料理とアップルパイ1/2
 調理人ケアリー ブラウンのビーガンハヌカー祭の光と喜び1/2
 凛として立つ、忠実で勇敢な小犬 1/2
 楽園のベジタリアン ハヌカー祭り 1/3:ロールキャベツ
 調理人ミヨコ シュインナーと作るビーガン モツァレラとカプレーゼの新鮮サラダ
 ローフード指導者エレン・リヴィングストン1/2:グリーン スムージー と 冷たいパパイヤ-ライム スープ
 日本のけんちん汁:禅宗のベジタリアンスープ(日本語)