🧀🌱 Vegan Cordon Bleu

🧾 Ingredients (makes 2–3 servings):

For the “chicken” base:

• 1 cup vital wheat gluten
• 3 tbsp chickpea flour (or all-purpose flour)
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 cup vegetable broth
• 2 tbsp soy sauce or tamari
• 1 tbsp olive oil

For the filling:

• 4–6 slices vegan ham (or smoky tofu slices)
• 4–6 slices vegan cheese (mozzarella or cheddar-style)

For breading:

• 1/3 cup all-purpose flour
• 1/2 cup plant-based milk
• 1 cup breadcrumbs (gluten-free if needed)
• Salt and pepper to taste

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👩‍🍳 Instructions:

1. Make the seitan base:
   Mix all dry ingredients for the “chicken” base in a bowl. Stir in the wet ingredients and knead for 2–3 minutes until elastic. Divide into 2–3 pieces and roll/flatten into thin ovals.
2. Steam the cutlets:
   Wrap each cutlet in parchment and foil, then steam for 30–35 minutes. Let cool slightly.
3. Stuff them:
   Unwrap and carefully slice each cutlet almost in half (like a pita pocket). Insert 1–2 slices of vegan ham and cheese inside.
4. Bread them:
   • Dredge each stuffed cutlet in flour, then dip in plant milk, then coat with breadcrumbs.
   • For extra crispiness, double coat: dip again in milk and re-roll in breadcrumbs.
5. Cook:
   • Pan-fry: Fry in a hot pan with oil until golden brown and crispy on both sides.
   • Oven-bake: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
   • Air-fry: 375°F (190°C) for about 15 minutes.

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🥗 Serving Ideas:

• Serve with mashed potatoes, steamed greens, or a light salad.
• Add Dijon mustard or a dairy-free cream sauce for an extra touch.