(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 tasteSauce
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)
- Cuts the seitan into about half an inch thick cutlets.
- Bread the cutlets.
- To make the breading, put a little bit of flour into a bowl.
- Add some nutritional yeast, a little bit of pepper and salt just to taste.
- Mix it around.
- 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.
- Fry the cutlets until they are brown on both sides, and then take them out.
- With the remaining oil in the pot, add in the diced onion, and let it cook up and turn clear.
- Add in the diced tomatoes, the whole tomatoes and then mix it up.
- Add in some basil, oregano, thyme, and garlic.
- Add in 1 can of tomato sauce.
- Add in the fried cutlets into this sauce and let it cook and get a rich flavor.
- The scaloppini sauce is ready.
- 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.
- 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.
- Sprinkle a little bit of nutritional yeast as topping, a bit of fresh basil.
- The veal scaloppini is ready.