THE PLANTBASED SCHOOL

VEGAN CUTLETS

1.

PREP INGREDIENTS

Soak stale bread, pan fry spinach, get your food processor

Squeeze the bread free from milk, add salt, pepper and blend

SHAPE CUTLETS

Prep 3 treys: 1 with baking sheet, 1 with breadcrumbs, 1 w. plant milk

BAKE for 20-22 mins at 350F, flip and bake another 5 mins. Serve on a bed of salad

Drizzle with freshly squeezed lemon on top

GO TO RECIPE

For a creamy and protein-rich texture

FIRM TOFU

COMPONENTS OF VEGAN CUTLETS

From good quality extra virgin olive oil

HEALTHY FATS

From spinach, increasing the number of nutrients in the cutlets

LEAFY GREENS

VEGAN FAVOURITES

CINNAMON ROLLS