Traditionally Chicken Cordon Bleu has involved three different animals: chicken, pig and cow. This dish is a chicken breast, either butterflied or pounded thin, rolled around bacon, prosciutto or ham with a slice of cheese. It is all rolled up, breaded and fried.
Daiya has introduced a few new products (at least in my neck of the woods) and since the wedge of Jack, a soft, easily melt-able, cheese-sub, sounded perfect for the veganization of Cordon Bleu, here is a new rendition of Cordon Bleu.
My previous Cordon Bleu post involved replicating the dish using gluten as the main ingredient. I wanted to change things up a bit, especially for all those who are not yet loving gluten as much as my family does.
For this version I utilized puff pastry dough as the medium of rolling choice and relegated the gluten (or tofu) to the inside along with the cheese.
Let's break it down: the puff pastry bakes up crispy, especially with the addition of the panko crumbs it is rolled in, layered with thinly sliced seasoned seitan (or tofu) and slivers (or shreds) of vegan cheese.
Comparatively, the prep for this version is ridiculously easy: Prepare the seitan, roll the dough, slice the Daiya, layer, slice the roll into wheels and bake.
Naturally, I couldn't leave well enough alone and decided on another component. I add kale and parsley sauteed with garlic. Parsley should not be just the condiment as it is originally in the traditional recipe where it is added to the breading. In addition, kale added to anything can only be wonderful, as far as I am concerned.
The result was fantastic!
About as good as dishing out the contest winner for Vegan Sandwiches Save the Day by Tamasin Noyes and Celine Steen.
Out of the 61 comments who entered the contest, number 32 is the winner, awesomeveganrad. Please contact me by next Sunday to claim the book!
(my email is firstname.lastname@example.org)
The second place winners are encouraged to purchase their very own copy!