¡MILANESAS de SOJA RELLENAS! - IDEALES para CONGELAR ❄ - breakvegan

Cut 1 medium onion into small cubes.

Cut 1 medium eggplant into small cubes.

Chop 500 g of previously cooked Swiss chard, ensuring it is well drained and cut into smaller pieces.

Place the chopped vegetables in a pot with some oil and salt, and cook covered for a few minutes until softened.

Add chopped garlic and mix well, cooking for a few more minutes.

Season the mixture with thyme, oregano, ground ginger, and pepper to taste, then let it cool.

Spread some flour on a surface and roll out the dough for the milanesas, adding flour as needed to prevent sticking.

Cut the dough into desired shapes, removing excess flour.

Pinch the edges of the milanesas to make them thinner before filling them.

Place 2-3 tablespoons of the vegetable filling on one piece of dough, moisten the edges, and cover with another piece of dough, pressing to seal.

Use a fork to further seal the edges of the milanesas.

Pre-cook the milanesas by boiling them for about 10 minutes.

Prepare the breading by mixing breadcrumbs with instant oats and 3 tablespoons of mixed seeds.

Once the milanesas float, remove them from the pot using a slotted spoon and place them directly into the breading mixture.

Coat the milanesas in the breading mixture.

Place the breaded milanesas on a baking tray with a little oil, adding some oil on top to prevent drying out.

Bake the milanesas until golden brown on both sides.

Equipment Needed

Spice Level:

Dietary

Allergens