Sage & Pumpkin Seed Encrusted Gardein

Photo courtesy of Gardein.
  • Yield: 6 servings
  • Prep: 20 min
  • Cook: 40 min


5tablespoons extra-virgin olive oil
1large shallot
4sprigs thyme
1/4cup dried cranberries
1cup cabernet
1cup faux chicken stock or vegetable stock
1tablespoon arrowroot
2tablespoons water
3tablespoons Earth Balance butter
Salt, to taste
Pepper, to taste
3packages Gardein chick'n scaloppini or chick'n fillets
1tablespoon minced fresh sage
1cup toasted pumpkin seeds
1teaspoon paprika
1cup panko breadcrumbs
2tablespoons nutritional yeast flakes
1cup unbleached white flour
2cups unsweetened soy milk


  1. Begin by making a cranberry cabernet sauce:
  2. Heat 3 Tbsp oil in a sauté pan. Add the shallots and sauté for 3 minutes. Add thyme and cranberries and sauté for 2 minutes. Season with salt and pepper.
  3. Add the cabernet and scrape the bottom of the pan, then reduce the liquid by half.
  4. Add the stock, then reduce by half.
  5. Mix the arrowroot with the water and add to the pan. Stir well and continue to cook for 2 minutes. Turn heat off and whisk in the vegan butter, 1 Tbsp at a time. Remove thyme stems

For the sage and pumpkin seed encrusted Gardein:

  1. In a food processor, process the sage, seeds, paprika, breadcrumbs, yeast, salt, and pepper until well incorporated.
  2. Dredged thawed out frozen scallopini or chick’n fillets into flour, then dip into the soy milk and place into the panco bread crumbs.
  3. Saute on each side until browned and crisp.

Recipe courtesy of Gardein.