1cupvegetable broththe same you used to cook and store the homemade vegan meat cutlets in
IMPORTANT BEFORE YOU START: making homemade vegan meat cutlets is very easy, however, our advice is to make it a day in advance as the meat needs to rest in the fridge for at least 8 hours before you can cook it into a lemon scaloppini.
Squeeze the lemon and set the juice aside. Add all purpose flour to a tray or large plate. Then take your homemade vegan meat cutlets out of their marinating broth, let drip the liquid away, and dip the meat in flour on both sides till well coated.
In a non stick pan, warm up the oil on medium heat. When the oil is hot, add the floured vegan meat, and cook on each side for about 1.5 minutes, or until golden. Season both sides with salt, pepper, rosemary and thyme.
Add the lemon juice to the pan, then add one ladle of the vegetable broth (you can also just add water). Cook for another 2 minutes, turning the meat once or twice, until the broth is reduced into a creamy sauce. Serve immediately.