Vegan Cordon Bleu
A delicious plant-based twist on the classic cordon bleu, featuring crispy seitan, melty vegan cheese, and a golden coating.
Ingredients
Main Ingredients
- 1 cup seitan, sliced (firm slices about 1/4-inch thick) Provides the “meaty” center. Note: seitan contains gluten; use tofu or tempeh if avoiding gluten.
- 1/2 cup vegan cheese, sliced Opt for high-fat, meltable varieties for best results.
- 1/2 cup breadcrumbs Panko or regular; panko gives extra crunch.
- 1/4 cup flour All-purpose is fine; for gluten-free, use a GF flour blend and swap seitan.
- 1 cup plant-based milk Unsweetened soy or oat milk works well for coating.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- oil for frying neutral oils with a high smoke point like canola or sunflower
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Set up a dredging station: bowl 1 — flour seasoned with a pinch of salt and pepper; bowl 2 — plant milk; bowl 3 — breadcrumbs mixed with garlic powder, onion powder, salt, and pepper.
- Layer each seitan slice with a slice of vegan cheese, making little sandwiches. If slices are small, overlap to fully enclose the cheese.
- Working one at a time, coat the sandwich in flour, shake off excess, dip in plant milk, then press into the breadcrumb mixture to fully coat.
Cooking
- Heat a thin layer of oil in a skillet over medium-high heat. Fry each piece until golden brown, about 2–3 minutes per side. Don’t overcrowd the pan — work in batches if needed.
- Transfer the browned pieces to a baking dish and bake for 10–15 minutes to melt the cheese through and finish cooking the seitan.
- Remove from oven, let rest 2 minutes, then serve hot.
Notes
For a creamier interior, spread a thin layer of vegan mayo or mustard on the seitan before adding cheese. Use seasoned breadcrumbs or add herbs (thyme, parsley) to your breadcrumb mix for extra flavor.