Name: Mushroom-Herb Crusted Plant Cutlets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Seitan; 0.5 cup Cremini mushrooms; 2 tbsp Nutritional yeast; 0.5 tbsp Hemp seeds; 1 tsp Dried thyme; 1 tsp Dried rosemary; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Dijon mustard; 0.5 tsp Avocado oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mushroom-Herb Crusted Plant Cutlets

Seitan cutlets pan-seared with a savory mushroom and herb crust, offering an earthy and satisfying bite in every slice.

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NUTRITION

Protein

52.3g

Fat

9.4g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Seitan

0.5 cup Cremini mushrooms

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

1 tsp Dried thyme

1 tsp Dried rosemary

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Dijon mustard

0.5 tsp Avocado oil

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PREPARATION

1
Slice the seitan into two even 3.5 oz cutlets and pat them dry with a paper towel.
2
Finely mince the cremini mushrooms until they reach a crumb-like consistency.
3
In a shallow bowl, combine the minced mushrooms, nutritional yeast, hemp seeds, dried thyme, dried rosemary, garlic powder, onion powder, sea salt, and black pepper.
4
Brush both sides of each seitan cutlet with a thin, even layer of Dijon mustard to serve as a binder.
5
Press each cutlet firmly into the mushroom and herb mixture until a thick crust adheres to both sides.
6
Heat the avocado oil in a non-stick skillet over medium-high heat.
7
Place the cutlets in the pan and sear for 4-5 minutes per side until the crust is golden brown and fragrant.