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Cutlets vegan baked

ingredients

servings

2

Iodized salt

to taste

Extra virgin olive oil

to taste

Dry rosemary

to taste

Basil

1 teaspoon

Parsley

1 sprig

Chickpea flour

2 spoons

Breadcrumbs

to taste

Carrots

2 unit

Potatoes

1 unit

Courgette

1 unit

Green beans

100 grams

second courses from Italy

Cutlets vegan baked

Cutlets vegan baked

vegan with gluten high in fiber source of C vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cutlets vegan baked

Recipe fast and easy to prepare, with vegetables you have in the fridge.

Cutlets vegan baked step 1

step 1

Wash the vegetables, mondatele and peeled carrots and potatoes. Put them, cut into small pieces, in the pressure cooker basket, with two inches of water.

Cutlets vegan baked step 2

step 2

Bring in pressure and dates 15 minutes Cooking if there are potatoes and / or carrots, otherwise it only takes 8 or 9, always based on the amount.

Cutlets vegan baked step 3

step 3

Bleed the pan, drain the vegetables and mash in a bowl. Let them cool, add salt and spices to taste (rosemary, basil, parsley, red pepper also if you like).

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Cutlets vegan baked step 4

step 4

Mix the mashed vegetables with a couple of tablespoons of chickpea flour, and with enough bread crumbs to make the fairly firm dough

Cutlets vegan baked step 5

step 5

With wet hands, taken a bit of dough and give it the shape of a cutlet, elongated high and about one centimeter.

Cutlets vegan baked step 6

step 6

Spend each cutlet in bread crumbs and place in a baking pan brushed with olive oil. Brush with oil also the surface of the cutlets.

Cutlets vegan baked step 7

step 7

Bake at 190 ° for 20 minutes, taking care to turn them over halfway through cooking. Serve accompanied by mashed potatoes or polenta.

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