As a kid, this was one of my mom’s best dishes and one of my favorite meals. So naturally, I had to veganize it so i could enjoy it all over again! Simple and full of flavor, even omnivores will enjoy this Colombian entree!
- 6 “pork” fillets (1/2 inch thick by about 4 to 6 inches long) made from Match Vegan Meats Ground Pork
- 1/4 cup chopped
- 3 cloves garlic
- 1/2 cup soy milk
- 1/4 cup white wine
- 1 1/2 teaspoons adobo seasoning or 1 teaspoon cumin
- Salt and freshly ground black pepper
- 1 cup breadcrumbs
- Oil for pan frying
- Lemon wedges for serving
In a blender, make the marinade by adding the garlic, green onion, soy milk, white wine, seasoning and salt and pepper. Blend into a smooth puree.
Generously brush each side of the pork fillets with the marinade you just made. Stack each brushed fillet on top of the last in a container with a lid until all have been brushed. Pour any remaining marinade over the stack and cover. Let marinade in the fridge for 2 to 3 hours.
Remove the fillets from the container and dredge each in the breadcrumbs, making sure they are well coated.
Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Working in batches, add the breaded fillets and cook, turning once, until lightly browned and cooked through, about 3-5 minutes per side.
Serve with rice, plantains, beans and lemon wedges to squeeze onto your chuleta for extra zing!
