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"Just be who you are, calm and clear and bright." - Richard Bach, Illusions: The Adventures of a Reluctant Messiah

Roasted Red Pepper Cutlets

P1130522

 

Prep time: 12 minutes
Cooking time: 15 minutes

This cutlet is healthier without the breadcrumbs—the combination of oats, cornmeal, and nutritional yeast offers a surprising amount of protein!—and it also works well for “breading” eggplant, zucchini, tofu, or seitan. Serve with marinara sauce over pasta, quinoa, or a vegetable stirfry, and the leftovers make hearty sandwiches with hummus, pesto, or vegan mayo. Or cut the peppers into smaller nugget-sized pieces to serve with a dipping sauce.

1 16-oz. jar roasted red peppers (four peppers)
¾ cup steel-cut oats
¾ cup cornmeal
⅓ cup nutritional yeast
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. dried herbs (any combination of basil, thyme, rosemary, and sage)
1tsp. salt
black pepper to taste
½ cup flour
3 tbsp. Ener-G egg replacer + ¾ cup warm water (the equivalent of 6 eggs)
½ cup vegetable oil

Drain the water from the pepper jar, carefully pull out the peppers and halve them lengthwise to form cutlet shapes, and remove any stray seeds. To make the cutlets, you’ll dip the pepper first into the flour, then into the egg replacement mixture, and finally in the oat-and-cornmeal coating before frying. Pour out the flour evenly onto a plate, and in a medium-sized bowl whisk the egg replacer with water until fully dissolved and frothy. Put the oats in a food processor and grind for a minute or so, then add the cornmeal and seasonings and pulse until fully mixed. Pour coating mixture into a second bowl.

Heat the vegetable oil in the frying pan as you begin the three-part dipping. Once the pan is heated, cutlets will brown nicely in seven minutes, flipping halfway through.

Yields approximately eight cutlets (though size will vary).

 

(I wrote up this recipe for a Bob’s Red Mill recipe contest last summer figuring I could blog it regardless, and then naturally I forgot all about it!)

 

1 Comment to Roasted Red Pepper Cutlets

  1. Kate's Gravatar Kate
    October 22, 2015 at 12:44 am | Permalink

    I’ve always just used cornmeal–thanks for the new take on this recipe. What purpose does the cornmeal serve? Texture, taste?

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Hi! I'm Camille. I only write stories that could never ever happen in real life, though I do believe in real-life magic. If we were in the same room I'd fix you a cup of tea, but for now we'll have to settle for a virtual connection. I'm really glad you're here.