Vegan Turkey Cutlets

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 279.0
  • Total Fat: 21.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 220.2 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 19.9 g

View full nutritional breakdown of Vegan Turkey Cutlets calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    1/4 cup sunflower seeds
    8.5 oz tempeh
    6 oz extra firm tofu
    2 tbl extra virgin olive oil
    1 medium yellow onion, minced
    1 celery stalk, minced
    1 tsp dried sage
    1 tsp dried thyme
    1 tsp black pepper
    1 tsp salt
    1/2 tsp ground garlic
    1/4 tsp red pepper flakes
    2 tbl yellow miso (if making gf cutlets, check your brand of miso. Most are gf but some contain barley which is not gf)
    1 tbl dijon mustard


In a food processor, pulse the pumpkin seeds until they are roughly ground. Trade out the blade for the shredding disc and process the tempeh and tofu in with the seeds. Set aside.
Saute the onion and celery in olive oil until tender, 10 minutes. Add the tofu mixture and season with sage, thyme, pepper, salt, garlic and red pepper flakes. Add the miso and mustard and combine. Saute for 10 minutes until golden brown.
Transfer to a plate and allow to cool. Preheat the oven to 350.
Line a baking sheet with foil and grease with cooking spray. Divide the mixture into 4 oval cutlets and drizzle the tops with olive oil.
Bake for 30 minutes until golden brown.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user BROWNTA.

TAGS:  Vegetarian Meals |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.