Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce

• 3 tablespoons olive oil
• 1 large shallot, diced
• 4 sprigs thyme
• 1/4 cup dried cranberries
• Salt to taste
• Pepper to taste
• 1 cup Cabernet wine
• 1 cup vegetable stock
• 1 tablespoon arrowroot powder
• 2 tablespoons water
• 3 tablespoons non-hydrogenated margarine, divided
• 1 tablespoon minced fresh sage
• 1 cup toasted, shelled pumpkin seeds
• 1 teaspoon paprika
• 1 cup panko breadcrumbs
• 2 tablespoons nutritional yeast
• Salt to taste
• Pepper to taste
• 12 vegan chicken cutlets, thawed
• 1 cup unbleached white flour
• 2 cups unsweetened soy milk
• Olive oil

1. Make the sauce.
2. In a saute pan over medium heat, heat olive oil.
3. Add shallot and saute for 3 minutes.
4. Add thyme and cranberries and saute for another 2 minutes.
5. Season with salt and pepper.
6. Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half.
7. Add vegetable stock and reduce by half again.
8. In a small bowl, combine arrowroot and water.
9. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes.
10. Turn off heat and whisk in margarine, 1 tablespoon at a time.
11. Remove thyme stems before serving.
12. Add vegetable stock and reduce by half again.
13. In a small bowl, combine arrowroot and water.
14. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes.
15. Turn off heat and whisk in margarine, 1 tablespoon at a time.
16. Remove thyme stems before serving.
17. Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.
18. Heat olive oil in a large saute pan.
19. Using medium-high heat, saute cutlets on each side until browned and crisp.
20. Serve with the cranberry Cabernet sauce.

olive oil, shallot, thyme, cranberries, salt, pepper, cabernet wine, vegetable stock, arrowroot powder, water, nonhydrogenated margarine, fresh sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt, pepper, chicken cutlets, unbleached white flour, soy milk, olive oil

Taken from cooking.nytimes.com/recipes/1015031 (may not work)