Plant-based turkey cutlets 💚
I'm so happy with these! Lightly seasoned shredded soy curls in an herb-basted rice paper skin.
#plantbased #vegan #glutenfree #oilfree
THE HIGHLIGHTS
Create a turkey-inspired broth
Rehydrate soy curls
Shred soy curls
Add binder to soy curls
Rehydrate rice paper
Form a dense cutlet with your hands
Wrap in rice paper
Optional: initial baste (do this if you want the skin to have extra flavor)
Air fry (or bake, or cook on a skillet)
Baste
Finish cooking
📌 RECIPE
INGREDIENTS, makes 4 small cutlets
** Turkey-Inspired Broth
½ cup water
¼ tsp yeast extract (vegemite or marmite)
⅛ tsp rosemary, dry
⅛ tsp granulated onion, dry
⅛ tsp granulated garlic, dry
⅛ tsp paprika
½ tsp sea salt
** Turkey 'Meat'
2 ounces soy curls
2 tbsp oat flour (or other binder, such as rice flour, corn flour (masa harina), cornstarch, etc.)
** Cutlet 'Skin'
4 sheets small rice paper (or 2 large, see notes)
** Herb Baste
½ tsp plant-based chicken bouillon powder
1-2 tsp water
INSTRUCTIONS
1) Add all 'Turkey-Inspired Broth' ingredients to a saucepan. Bring to a simmer, add soy curls, turn off heat, stir. Cover for 10 minutes (stirring once after a few minutes).
2) Shred soy curls (see video in notes).
3) Add oat flour (or other binder) to soy curls and mix well with your hands. Really squeeze it all together! They should stick together, but only just. If it's too dry, add a tiny amount of water to your hands until it just sticks!
4) Dip rice paper in water for about 10 seconds, and put it on a cutting board. Take a small handful of the mixture (1/4 of it) and form a dense cutlet. Set it on the center of the rice paper, and when the rice paper is sufficiently pliable, wrap it around the cutlet. Wrap it tightly, trying not to break the paper (it's ok if it breaks). Repeat with the remaining cutlets.
5) Make your baste. Simply mix the vegan chicken bouillon powder with water until it's just thinned out!
6) Optionally, baste first. Air fry on parchment at 390-400℉ 8 minutes, then baste, and air fry 4 more minutes or until desired brownness and crispiness.
You could also oven bake or cook in a skillet. NOTE: I highly recommend using parchment paper.