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    Home » Recipes » Vegetarian Dinner Recipes

    Nov 30, 2018 · Modified: Jul 13, 2021 by Becca Heyes · This post may contain affiliate links · 25 Comments

    Carrot and White Bean Veggie Cutlets

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    Total time: 55 minutes
    Servings: 6 cutlets
    5 from 2 votes
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    Veggie cutlets on a baking tray with a fork

    As a vegetarian, it can sometimes be hard to know what to serve as the main focus of your meal - especially if you're used to 'meat and two veg' style meals. These carrot and white bean veggie cutlets are a great option! They're really versatile, and can be served in any number of ways as an alternative to meat.

    Veggie cutlet on a plate with gravy

    What's a veggie cutlet?

    First up, what the heck is a cutlet? I know I’ve used the word in the title of this recipe, so I feel like I should know, but I don't. I actually think it’s one of the words that has so many meanings, it's hard to pin down an actual definition - like the word ‘salad’ (go on, try and define a salad!). It basically seems to be any mixture of ingredients, formed into a rounded shape. That's about as specific as I can get.

    But cutlet is the word that came to mind when I made these, so cutlet is what they shall be called. And these carrot and white bean veggie cutlets are definitely worth making!

    Veggie cutlets on a baking tray with a fork

    What's in these veggie cutlets?

    The main flavour of these veggie cutlets is carrot and cheddar cheese. It's such an amazing combination - one I don't use often enough, actually - especially since the carrots take on a slightly sweet flavour as the cutlets bake.

    Roasted carrot + slightly crispy cheese = perfect combination!

    The cutlets also include:

    - white beans (I used cannellini beans, but haricot beans, butter beans, or anything similar would work too)
    - marinated artichoke hearts (my favourite!)
    - fresh parsley
    - bread and an egg to bind - the combination gives such a hearty texture

    That's it - it's such a simple mixture of ingredients, but so yummy!

    Collage showing veggie cutlet mixture being blitzed in a food processor

    No pre-cooking!

    As with lots of my recipes, I made sure there was no pre-cooking required to make these cutlets (who can be bothered?). You don't need to fry off any vegetables, you don't need to boil anything in a pan - just chuck all the ingredients in a food processor, and give it a good blitz. That's the mixture done! Even the raw carrots and cheese can be chopped up in the food processor - just cut them into a few smaller chunks before you throw them in, to give it a helping hand.

    Once you've blitzed up the mixture, it's time to form it into the cutlet shape (whatever that is). So easy! I made 4 cutlets from my mixture, but they were a pretty generous size - you could easily stretch it to make 6.

    Collage showing veggie cutlets before and after baking

    How can I serve these veggie cutlets?

    As I said, these veggie cutlets are pretty versatile - you can use them in all sorts of meals. Here are a few ideas:

    - with roast potatoes, roasted veggies and gravy (an awesome roast dinner!)
    - with mashed potato and peas
    - with chips (French fries!) and baked beans, British-style
    - with salad and vegetable couscous
    - sliced in a wrap with salad and sauce (a bit like falafel!)
    - burger-style, in a bun (just make them round)
    - top with tomato sauce and more cheese, and bake or grill - like a vegetarian chicken parmesan

    ...or however else you fancy. You never know, they might be your new go-to veggie burger / ball / cutlet.

    Veggie cutlet on a plate with gravy

    Carrot and white bean veggie cutlets

    Vegetarian 'cutlets' made from just a few simple ingredients - these are so versatile!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 2 votes
    Print Pin Comment
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 6 cutlets
    Calories: 196kcal
    Author: Becca Heyes

    Ingredients

    • 200 g (~ 1 cup) marinated artichoke hearts
    • 2 medium carrots, cut into chunks
    • 140 g (~ 5 oz) cheddar cheese, cut into chunks
    • 400 g tin cannellini beans, drained (240g, or ~ 1 ¼ cups, when drained)
    • Few sprigs fresh parsley
    • 60 g stale bread (2 small slices or 1 large)
    • 1 egg
    • Salt
    • Black pepper

    Instructions

    • Place the artichoke hearts on a plate lined with kitchen paper - this will just help to drain away any excess oil. Leave for a couple of minutes.
    • Add the chunks of carrot and cheddar cheese to a food processor, and pulse several times to begin chopping them. When they've broken down a bit, continue to blitz until they're well chopped. Add the artichokes, beans, parsley and bread, and blitz again until no large chunks remain (you may need to scrape down the sides a couple of times).
    • Add the egg and a good pinch of salt and pepper, and blitz again to combine.
    • Use clean hands to shape the mixture into cutlets (if you're reaching straight into the food processor bowl, make sure you remove the blades first!). Place the cutlets on a greased baking tray, leaving a couple of inches between them. I made 4 large cutlets, but you could easily stretch the mixture to make 6.
    • Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the veggie cutlets are golden brown and firm.

    Nutrition

    Serving: 1 cutlet - Calories: 196 kcal - Carbohydrates: 14.4 g - Protein: 10.1 g - Fat: 10.7 g - Saturated Fat: 5.4 g - Cholesterol: 52 mg - Sodium: 359 mg - Potassium: 201 mg - Fiber: 4 g - Sugar: 2.1 g - Calcium: 180 mg - Iron: 1.4 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ⅙ of the recipe.

    Here's another veggie burger that can be blitzed up with just a food processor - nutty pumpkin seed baked veggie burgers:

    More Vegetarian Dinner Recipes

    • Smoked Cheese and Broccoli Tart
    • 40 Vegetarian Mushroom Recipes
    • Slow Cooker Mushroom Stroganoff
    • Vegetarian Chilli Mac (One Pot!)
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    Comments

    1. Natalie says

      January 19, 2020 at 5:16 pm

      Can u ommit the cheese and use egg replacement for a vegan version?

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        January 20, 2020 at 10:14 am

        I haven't tried making a vegan version so I'm afraid I can't say for sure. Always worth a try though :)

        Reply
    2. Lizzie says

      December 02, 2018 at 7:21 am

      This looks yummy! I think technically a cutlet is a particular cut of meat. In terms of veggie cuisine I think of it as any individual portioned thing that can be eaten as a roast. This looks so much easier than most similar recipes I've found! It's on the meal planner for next week.5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        December 03, 2018 at 8:52 am

        Thanks Lizzie, hope you enjoy them! Yes I think it can either mean a cut of meat, or just anything remotely round hehe

        Reply
    3. Laura @ KneadWhine says

      December 20, 2015 at 12:06 am

      I think I'll be making this for our Christmas dinner this year. Thank you so much for the recipe!

      Reply
      • Becca @ Amuse Your Bouche says

        December 21, 2015 at 1:04 pm

        Enjoy! :D

        Reply
    4. Jennifer B says

      January 05, 2014 at 2:09 am

      Whoa whoa whoa, really?? This is coolest dish ever! I would never have thought to do this. I always thought 'cutlet' was a thin chicken breast, lol. Pinning!

      Reply
    5. Diane Roark says

      January 04, 2014 at 4:58 pm

      I have never seen a recipe like this. Great idea and they look really good! I Pinned it!!
      Thank you also for linking up at Saturday Dishes.
      Blessings and have a great weekend.
      Diane Roark
      I will make sure I am following your social medias.

      Reply
    6. Lucy says

      January 04, 2014 at 4:08 pm

      I'm intrigued. I'm always looking for more ways to get veggies into my kids. We would love it if you can and share this and others at Saturday Dishes. This week's theme is healthy recipes!

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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