Vegetarianparmesancutlets Recipes

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CRISPY PARMESAN-RANCH ROASTED VEGGIES



Crispy Parmesan-Ranch Roasted Veggies image

The secret to getting everyone to eat their veggies is probably sitting in your pantry. We're talking about that little packet of dry ranch dressing mix, which is the key to these totally addictive roasted veggies-yes, veggies really can be addictive. In this recipe, perfectly caramelized baby red potatoes, broccoli and red onion get a crispy coating of buttery, toasted panko, a sprinkle of Parmesan and a garnish of parsley, for a dish that looks as good as it tastes. So next time you need a crowd-pleasing side, reach for your ranch and watch those veggies get devoured!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 11

5 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 lb baby red potatoes, quartered
1 cup red onion wedges
1 package (1 oz) dry ranch salad dressing and seasoning mix
1/8 teaspoon salt
4 cups small broccoli florets
1/4 cup Progresso™ plain panko crispy bread crumbs
1/4 cup shredded Parmesan cheese (1 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
  • In large microwavable bowl, place 3 tablespoons of the butter. Microwave uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and pepper. Add potatoes and onion wedges; toss to coat. Place mixture in pan. Sprinkle with 2 rounded tablespoons of the ranch dressing mix. Toss to coat, then spread in single layer in pan. Turn potatoes skin-side down. Roast 29 to 33 minutes or until potatoes are very tender when pierced with knife. Remove from oven; stir.
  • In same bowl, place 1 more tablespoon butter; microwave uncovered on High 15 to 30 seconds or until melted. Stir in salt. Add broccoli to mixture; toss to coat. Arrange in single layer in pan next to potato mixture. Roast 11 to 14 minutes longer or until potatoes are browned and broccoli is tender.
  • Meanwhile, melt remaining 1 tablespoon butter in 8-inch skillet over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in remaining 1 rounded tablespoon ranch dressing mix. Pour into small bowl; stir in Parmesan cheese. Top vegetables with bread crumb mixture and parsley.

Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 570 mg, Sugar 4 g, TransFat 0 g

VEGETARIAN PARMESAN CUTLETS



Vegetarian Parmesan Cutlets image

This recipe came together by accident to curb a pregnancy craving, but it's fast become a favorite. The cutlets/patties freeze well and make a quick lunch when you're on the go. You can use TSP(textured soy protein) or TVP(textured vegetable protein), which can be found at some progressive supermarkets and at most health food stores.

Provided by rsarahl

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup textured soy protein flakes or 1 cup textured soy protein granules (textured soy protein, available at health food markets and through mail order sources)
1 cup boiling water or 1 cup vegetable broth (broth adds more flavor)
1 tablespoon fresh oregano, chopped fine or 1 teaspoon dried oregano
1 tablespoon fresh basil, chopped fine or 1 teaspoon dried basil
1 clove garlic, minced
1/4 cup onion, minced
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated fresh parmesan cheese
1 tablespoon grated fresh romano cheese
1 egg
1/4 cup flour
1 cup flour
1 tablespoon parmesan cheese, finely grated
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1 egg, beaten
1/4 cup milk

Steps:

  • Pour hot water or vegetable broth over TSP.
  • Cover with plastic wrap and allow liquid to absorb; about 5 minutes.
  • Add spices.
  • Stir well.
  • Add eggs, mixing well.
  • Stir in flour.
  • Using a 1/4 cup measure, drop mixture onto a greased cookie sheet/ungreased silpat mat or parchment paper.
  • Flatten to make a patty about 1/2 inch thick.
  • Bake at 425 for 10 minutes.
  • Cool slightly before breading.
  • In a shallow dish, mix breading ingredients, except egg and milk.
  • In a shallow bowl, mix egg and milk.
  • Heat 1/4 cup oil into a large skillet while you bread the cutlets.
  • Dip each cutlet into egg mixture, then coat in breading by laying one side of cutlet in the breading mix and pressing lightly so the breading adheres.
  • Turn cutlet over and press to coat the other side with breading mix.
  • Fry in hot skillet until golden brown.
  • Place four cutlets in baking dish.
  • Top each with your favorite marinara sauce, grated mozzarella and parmesan.
  • Bake at 450 for 10 minutes or until cheese is bubbly and begins to brown.
  • These freeze well when wrapped individually in waxed paper.
  • To thaw, place a cutlet in the microwave for one minute on 40% power, then at 80% power for 30 seconds.
  • For a crisp cutlet, thaw and then bake at 450 for 5 to 8 minutes.

VEGAN PARMESAN RECIPE BY TASTY



Vegan Parmesan Recipe by Tasty image

Here's what you need: raw unsalted cashew, nutritional yeast, garlic powder, salt, black pepper

Provided by Pierce Abernathy

Categories     Snacks

Yield 4 servings

Number Of Ingredients 5

1 cup raw unsalted cashew
4 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper

Steps:

  • Combine all ingredients in food processor and processor until well mixed and incorporated.
  • Enjoy!

Nutrition Facts : Calories 144 calories, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, Sugar 1 gram

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