Soy Curls 'Turkey' Cutlets
This is one of the best cutlet's I've ever had! These vegan turkey cutlets are top notch for a plant-based Thanksgiving or any other time you'd like a meal with a nice, dense turkey cutlet.
Equipment
Ingredients
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
- ¼ to ½ tsp sea salt (depending on your taste)
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
- 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).
- Shred soy curls (see video in notes).
- 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!
- 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.
- Make your herb baste. Simply mix the vegan chicken bouillon powder with water until it's just thinned out!
- 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. Until you feel confident in the rice paper not sticking, you an also dust with a little bit of rice flour (which slightly alters the appearance) and they will not stick, I do this all the time!!
Notes
See how to shred soy curls at my definitive guide to shredding soy curls (I use the blender method for this).
I use the small rice paper in this recipe, but it's not the most popular size. If using larger sheets, simply rehydrate the sheets and cut in half to make 2 cutlets per sheet.
Tried this recipe?Let us know how it was!