Pecan Coated Tempeh Cutlets
These tempting tempeh cutlets, with their rich pecan coating, make a gorgeous and delicious main dish for any night of the week. We’ve updated the classic three-step breading process by using flax seeds instead of eggs. By taking the extra steps to do a three-step breading - seasoned flour, then a flax egg, then pecans - the pecans won’t fall off the cutlets after they’re baked. Serve these cutlets with mashed potatoes, noodles, or a crispy, green salad. Be sure to make the gravy…it’s a game-changer!
Ingredients
- 2 tablespoons ground flax seeds
- ½ cup water
- 1 8-ounce package tempeh
- 1 ½ cups water enough to cover the tempeh
- 3 tablespoons tamari or soy sauce
- ¼ cup all-purpose or gluten-free flour
- 1 tablespoon nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon salt
- Ground black pepper to taste
- 2 cups finely chopped pecans
Instructions
- In a wide, shallow bowl, whisk together the ground flax seeds and water, and set aside.
- Preheat the oven to 375°F and line a baking tray with parchment paper.
- Cut the block of tempeh in half horizontally, making two thin planks. Cut each plank into four triangles or rectangles to yield a total of 8 cutlets. Place the tempeh in a small pot with water and tamari. Bring to a boil, cover, reduce the heat, and allow to simmer for about 10 minutes.
- Meanwhile, prepare the three-part breading station. Arrange three wide, shallow bowls on your counter. In one bowl, stir together the flour, nutritional yeast, thyme, salt, and pepper. The second bowl is the flaxseed mixture. Finally, place the finely chopped pecans in the third bowl.
- Transfer the tempeh from its simmering liquid to a plate and allow to cool briefly. Dip a cutlet into the flour mixture and shake off any excess. Next, dip it into the flaxseed mixture. Finally, dip the cutlet in the chopped pecans and place on the prepared baking sheet. Repeat with the remaining cutlets until all the tempeh pieces are coated.
- Place the tray in the oven and bake for 15 minutes. Flip the cutlets and bake for an additional 10 to 15 minutes, until golden brown. Remove from the oven and serve. Cutlets can also be pan-fried in oil.
Notes
Allergen Notes: Contains nuts and soy