Crispy Mustard Cutlets with Tarragon Mushrooms

• 2 cups sliced white mushrooms
• 1 small onion, finely chopped (1 cup)
• 2 Tbs. chopped fresh tarragon, divided
• 1/2 cup soymilk
• 1/2 cup low-sodium vegetable broth
• 2 cups brown-rice breadcrumbs
• 1/2 tsp. cayenne pepper
• 4 1/2-inch slices vegan turkey roast,
• 4 vegan chicken cutlets, or 1
• 5.5-oz. pkg. sliced vegan turkey, divided into 4 slabs
• 1 cup Dijon mustard

1. Preheat oven to 375F.
2. Place mushrooms, onion, and 1 Tbs.
3. tarragon in medium Dutch oven
4. or roasting pan.
5. Pour soymilk and broth over vegetables.
6. Combine breadcrumbs, remaining tarragon, and cayenne pepper on plate; season with salt and pepper.
7. Dredge cutlets in mustard, then in breadcrumb mixture.
8. Place atop mushroom mixture.
9. Bake, covered, 25 minutes.
10. Uncover, and bake 5 minutes more, until cutlets are golden brown.

white mushrooms, onion, fresh tarragon, soymilk, vegetable broth, brownrice breadcrumbs, cayenne pepper, turkey roast, chicken cutlets, vegan turkey, mustard

Taken from www.vegetariantimes.com/recipe/crispy-mustard-cutlets-with-tarragon-mushrooms/ (may not work)