Vegan Turkey Cutlets for Thanksgiving

Looking for a delicious and fabulous vegan alternative to Thanksgiving turkey?

I'm repeating my favorite Thanksgiving/Christmas vegan main, Vegan Turkey Cutlets from Ann Gentry's Real Food Daily Cookbook

I loved the taste and texture of these and I'm not really into faux meats. They're made of a combination of tofu and tempeh and they're easy to make!


Vegan Turkey Cutlets (adapted from Real Food Daily Cookbook):

8 oz tempeh
6 oz tofu
4 tbsp miso
1-1/2 tbsp Dijon mustard
olive oil
1 onion, finely chopped
1-1/2 tsp dried sage
1 tsp Herbes de Provence
salt & pepper

Preheat the oven to 350.

Cut up the tempeh and tofu and blend in a food processor until crumbly and well mixed. In a small bowl, mix together the miso and mustard. Set aside.

Heat a little olive oil in a skillet and fry the onion until soft (6-8 minutes). Add the sage, Herbes de Provence, salt and pepper and stir for 30 seconds. Add the tempeh-tofu mix and the miso-mustard to the pan and saute for 8-10 minutes, until starting to brown. (My mixture was moist, rather like tuna salad, but it did brown). Remove from heat and allow to cool. When the mixture is cool enough to touch, form into 4 patties with your hands. Brush the patties with olive oil and bake from 25-35 minutes until golden brown. (Gentry says the unbaked patties can be kept in the fridge for up to 2 days if you want to make these ahead).

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