Pumpkin Cordon Bleu – a special holiday meal
This was a delicious meal we enjoyed. It will be our holiday meal this year. It is a bit tricky to make but well worth the effort. It is the breading that is a bit tricky, but if you take your time, it can be done without problems.
Serving Size: 4
- 1 large butternut squash with a wide neck
- 1 package vegan cheese (best of it “melts”) 4-8 slices
- 1 package vegan smoky cold cut (8 round slices)
- 1 cup homemade vegan creamy uncheese sauce
for the creamy uncheese sauce:
- 1 cup soy yogurt
- 1 tablespoon miso
- 1/4 cup nutritional yeast
- 1/4 teaspoon dry mustard
- dash cayenne pepper
- dash nutmeg
for the breading:
- 4 tablespoons flour
- 4 tablespoons flour mixed with water as a paste
- 1-2 cup panco breadcrumbs
- oil for frying
for the light lemon caper sauce:
- 3 tablespoons olive oil
- 2 tablespoons vegan margarine
- 1 organic lemon, thinly slices
- 1-2 tablespoons capers
- Choose a big butternut squash that has a large “neck” that will make nice size individual rounds.
- Slice the top stem part of the butternut off.
- Slice individual rounds that are about 1/2 inch thick. I got 8 nice slices form the 1 butternut. That would be 2 cordon bleu per person.
- Using a vegetable peeler, peel the outside skin to the butternut off of each round.
- Place the rounds in a steamer and steam until al dente (about 5-8 minutes).
- Make the homemade creamy uncheese sauce by mixing those ingredients together.
- Prepare the breading mixtures. You will need 3 shallow bowls.
- Place the dry flour in 1 bowl.
- Mix flour and water to form a paste in the 2nd bowl.
- In the 3rd bowl, place the panco breadcrumbs.
- When the butternut squash rounds are al dente, carefully remove and place on a cutting board or plate.
- Spread a small abount of the homemade cheese sauce on top of the round.
- Place a layer of the vegan cheese on top.
- Spread another thin layer of homemade uncheese sauce on top of the cheese, and top with the vegan cold cut.
- To bread the stacks: Carefully pick up a stack (the pumpkin round with the cheeses and cold cut, and place the bottom on the dry flour.
- Next pick up the stack and place on the wet flour paste.
- And at last place the wet side down on the panco breadcrumbs.
- Lay the stack back on the plate and continue breading all the bottom sides of the stacks.
- While you are breading the stacks, each bottom side is becoming slightly solidified.
- Next, carefully pick up the stack and do the same process with the vegan cold cut side of the stack.
- Continue to do this for each of the 8 stacks.
- Heat the oil in a frying pan.
- When the oil is hot, place the stacks in the oil to lightly fry until golden brown.
- Fry on both sides.
- If it will be a while before you serve, keep the stacks warm in a oven on low heat.
- To make the sauce: Heat the olive oil and vegan margarine until the margarine is melted.
- Add the lemon slices and capers.
- To serve: We served the pumpkin cordon bleu on a bed of green beans, with a lemon slice and some capers dressing each cordon bleu.
- We enjoyed a multi-grain rice mixture as a side dish.