In Australia, we are not as fortunate as vegetarians in the UK or US. We do have a little variety of vegetarian mock meats and processed foods, but when it comes to special items such as a Kiev or or Wellingtons, we are out of luck.
Fortunately, I’ve manage to come up with a handy make-do recipe which is right on the money for taste and is very easy to make.
It’s based on the Vegetarian “Schnitz” I created using a very similar mixture for the “meat.” The insides are a butter rub which is carefully placed in the middle of the “meat” before being moulded together.
The rub does stay in the middle allowing the butter to softly pour out on the first cut through the middle – just like a normal kiev should!
The best thing about this is the rub can be changed based on your favourite flavours! It would definitely work with some fresh chilli or whatever takes your fancy! Give it a go!
4 tbs gluten flour
6 tbs rice flour
0.5 tbs chicken salt
0.5 tsp white pepper
30 grams oats
1 tsp dill
1 tsp mustard seeds
1 tbs soy sauce
just enough water to create a firm mixture
panko breadcrumbs to coat
1 tsp fresh parsley chopped
1 tsp butter
1 tsp garlic mince
Preheat your oven to 180 degrees C or 360 degrees F.
Mix all the dry ingredients (minus the breadcrumbs together).
Mix in the soy and water. Only put enough water to allow the dough to be firm.
Mix the rub ingredients together.
Split the dough in two and flatten it out in your palm.
Place half the rub into the middle and fold the schnitzel together firmly.
Repeat with the other kiev.
Place in the oven and cook until golden brown and firm in the middle.