Meatless Cutlets and Romesco Sauce

For this recipe I like to use Quorn™ Chick’n Cutlets, the praises of which some friends of mine in England had been singing for years before I tried them here. I always keep my freezer stocked with a couple of packages for delicious and quick entree ideas. They are a healthful source of vegetarian (not vegan) protein. You can buy them at the supermarket; they’re in the frozen foods section.

Ingredients

  • 2 large red organic bell peppers, cut in half and seeded
  • 1 medium organic carrot, cut into 1-inch pieces
  • 3 cloves organic garlic, peeled
  • 3 large organic tomatoes, cut in half ¼ cup sliced almonds
  • 1 slice whole wheat bread, torn into 4 pieces
  • 2 tablespoons sherry wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and pepper, to taste
  • 4 meatless chicken cutlets

Method

  1. Heat a large grill pan or a cast iron skillet (use two smaller ones if you don’t have one large one) over high heat. Arrange the pepper halves (cut side up), carrot, garlic cloves, and the halved tomatoes (cut side down) on the hot pan. Cook for about 4-5 minutes until the tomatoes, garlic, and carrot get char marks on the underside. Using tongs, turn the tomatoes, the garlic, and the carrot to make char marks on the other side. The peppers will need about 7 minutes to get char marks before you turn them.
  2. Continue cooking the vegetables for about another 2-3 minutes until the underside of the tomatoes have char marks and the skins burst, then add the sliced almonds to the pan and toast for about a minute. Turn the charred vegetables and the almonds into the bowl of a food processor fitted with a metal blade. Set aside the pan to use again later in the recipe. Add the torn wheat bread to the processor bowl. Cover and process for about 7-10 seconds until blended smooth. Stir in the vinegar, olive oil, sea salt, and pepper. Taste for seasonings.
  3. Using a paper towel, wipe out the pan to remove any charred bits. Set the pan over a medium-high heat. Add the blended sauce to the pan and cook at a medium boil for about 18-20 minutes, stirring occasionally, until the sauce has thickened and reduced by about half. Taste for seasonings. Cook the cutlets according to package directions. Arrange them on a serving platter, then spoon the sauce over the cutlets and serve.

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