YOUR SOLIN GENERATED RECIPE
Crispy Baked Seitan Cutlets with Roasted Broccoli and Quinoa
Oven-baked seitan cutlets breaded in savory panko and nutritional yeast, served with nutty quinoa and florets of charred roasted broccoli.
INGREDIENTS
105g Seitan
110g Cooked Quinoa
182g Broccoli
15g Panko Breadcrumbs
9g Olive Oil
8g Nutritional Yeast
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Cook the quinoa in a small pot with water or vegetable broth according to package instructions until fluffy.
Cut the broccoli into bite-sized florets and toss them in a bowl with half of the olive oil and a pinch of salt.
Slice the seitan into thin cutlets and brush both sides with the remaining olive oil.
In a shallow dish, combine the panko breadcrumbs and nutritional yeast, then press each seitan cutlet into the mixture until well-coated.
Arrange the breaded seitan and the broccoli florets in a single layer on the prepared baking sheet.
Bake for 18 to 20 minutes, flipping the seitan halfway through, until the cutlets are golden and the broccoli is tender with charred edges.
Serve the crispy seitan cutlets over a bed of warm quinoa alongside the roasted broccoli.