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Red Bean Veggie Cutlets with Jalapeno Broccoli Slaw & Quinoa

I make veggie cakes or veggie cutlets a lot. They are hearty, tasty and can be easily made with leftovers. They freeze great AND most importantly they are SO GOOD FOR YOU! šŸ™‚

These are made from red beans that I’d made the weekend prior and topped with .jalapeno broccoli slaw with a side of fresh spinach topped with quinoa. This makes an amazing super healthy main meal.

redbeancutletswithjalapenoslaw

A little tip…go for organic. Really. I know it’s expensive and I’m right there with you…always balancing what’s worth and not worth it. However, especially if you are eating raw, go for the organic version. Your body will thank you. This meal is a combo of cooked and raw.

Cutlets:

2 cups chopped Kale leaves (minus the stems)

2 Zucchini – Peeled & Shredded

1 Sweet Potato – Peeled & Shredded

Half an Onion – Shredded

Beans – as many cooked red or black beans as you like – I cook mine myself so I know for sure what’s in them. Soak overnight, strain then cook to package directions. I add tons of onion and garlic and since we love spices….tumeric, cumin, crushed red pepper, chili powder, sea salt, black pepper mustard seed, celery salt, ginger…whatever good for you spices that you like and happen to have on hand works.

Cashew butter – I LOVE this stuff. It’s creamy and so tasty. Soak the cashews 3-4 hours then, drain toss in a blender or cuisinart andĀ  blend till smooth and buttery (like peanut butter).

Directions:

Cook the beans or if using canned, warm them up.

Toss in the Kale, just long enough to get it good and warm and break down a little bit but not so long that it gets mushy or stringy. You want to keep as much fresh goodness in the Kale as possible.

Shred everything else in the food processor or whatever shredding mechanism you use regularly.

Add a tablespoon of olive oil (extra virgin if you have it) to a pan and toss in the shredded vegetables. Again, only cook until they get warm and begin to break down – you don’t want them mushy.

Put everything in a bowl and add a couple of tablespoons or more to taste of Cashew Butter (see the ingredient list above for how to prepare).

Let the mixture cool.

Add as needed, Panko bread crumbs. You need just enough for it to absorb the liquid and bind the ingredients so you can form the cutlets (veggie pattys).

Make your cutlets!

Cook at 375 until they turn golden and are hot and hold together all the way through. If your mixture is really moist it might take longer but start with 35 minutes then work your way up as needed with time. Mine usually take about 45 minutes – depending.

Quinoa

While the veggie cutlets are cooking, you can make the Broccoli Slaw and get the quinoa going.

Cook as much quinoa as you like according to package directions. You can spice it up or leave it plain depending on your taste. I add Mediterranean spices or a little veggie stock to the water for flavor. Quinoa cooks like rice so 1 c quinoa to 2 c water or broth.

Jalapeno Broccoli Slaw

You’ll need 1/4 package of Broccoli Slaw orĀ  approximately 3 cups shredded broccoli and carrots – I get the stuff already chopped at the market in the produce area. You can chop your own (stems and all) with the Food Processor. You can add to the mixture, carrots, napa cabbaage, red cabbage…really whatever slaw style veggie floats your boat!

Ingredients:

1 Jalapeno (chopped) or if you have the jar variety, as many as you like to taste

1 Tablespoon Dijon Mustard

1 Tablespoon grainy/spicy Mustard

1-2 Tablespoons Champagne or White Wine Vinegar

Dash or 2 ofĀ  Worcestershire Sauce

Mix above ingredients and add to taste…

VeganaiseĀ (I start with a Tablespoon and go up depending on how much I’m making) or if you aren’t going vegan, use regular mayo.

Garlic Salt

Black Pepper

Then add the broccoli mixture – toss and coat all the shredded broccoli mixture thoroughly

Let sit at room temp until the cutlets are done and you are ready to eat.

To serve:

Place two cutlets on a plate and top with slaw. Place a handful of spinach or kale next to the cutlets and top with Quinoa. Chow down and enjoy!

The good part of this meal is that everything is made from scratch. It combines a mixture of cooked food with raw food AND it is vegan (unless of course, you are using mayo).

If you like this recipe, please share it! If you are using Pinterest, you can mouse over the image above and simply click the Pin It button…super easy!

 

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