Plant-Based Turkey Cutlets

Add all ‘Turkey-Inspired Broth’ ingredients to a saucepan. Bring to a simmer, add soy curls, turn off heat, stir. Cover for 10 minutes (stirring once after a few minutes).

Shred soy curls (see video in notes).

Add oat flour (or other binder) to soy curls and mix well with your hands. Really squeeze it all together! They should stick together, but only just. If it’s too dry, add a tiny amount of water to your hands until it just sticks!

Dip rice paper in water for about 10 seconds, and put it on a cutting board. Take a small handful of the mixture (1/4 of it) and form a dense cutlet. Set it on the center of the rice paper, and when the rice paper is sufficiently pliable, wrap it around the cutlet. Wrap it tightly, trying not to break the paper (it’s ok if it breaks). Repeat with the remaining cutlets.

Make your baste. Simply mix the vegan chicken bouillon powder with water until it’s just thinned out!

Optionally, baste first. Air fry on parchment at 390-400℉ 8 minutes, then baste, and air fry 4 more minutes or until desired brownness and crispiness.

You could also oven bake or cook in a skillet. NOTE: I highly recommend using parchment paper. Until you feel confident in the rice paper not sticking, you an also dust with a little bit of rice flour (which slightly alters the appearance) and they will not stick, I do this all the time!!