| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Vegetarian |
Vegtime7 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Dried soybeans; soaked overnight |
| 1/2 |
c |
Water |
| 1/2 |
c |
Pecans; finely chopped |
| 1 |
c |
Uncooked oatmeal |
| 1 |
|
Onion; finely chopped |
| 1 |
sm |
Stal celery; finely chopped |
| 1 |
|
Egg white |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Soy sauce; low-sodium |
| 2 |
|
Rounded Tbsp whole wheat pastry flour |
| 2 |
tb |
Canola oil |
| 2 |
c |
Water |
| 2 |
tb |
Soy sauce; or to taste |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 350 degrees. Drain soaked or canned beans, combine with
water in blender and blend until pureed. Transfer mixture to mixing bowl.
Add pecans, oatmeal, onion, celery, egg white or egg replacer, salt and soy
sauce; mix well. Let stand 10 minutes to absorb liquids.
Heat lightly oiled nonstick skillet over medium-high heat. Drop soybean
mixture by 1/4 cupfuls into pan and flatten slightly. Brown on both sides.
Transfer cutlets to baking dish, spoon gravy over and bake until heated
through, 30-35 minutes. Serve with additional gravy.
Gravy: In small heavy saucepan, roast flour over medium heat until it
browns slightly and gives off a roasted aroma, about 5 minutes. Add oil;
stir to blend. Cook, stirring constantly, over medium-low heat until thick
and smooth, about 5 minutes. Add pepper to taste and additional salt if
needed. |
NOTES : Makes 4 cutlets and 2 cups gravy
Recipe by: Vegetarian Times, April 1996
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