This GIANT can transform your cooking

The ultimate tender and juicy fillet or cutlet you can make to replicate and replace it's animal equivalent for a healthier option.

This culinary GEM is part of an amazing whole food plant-based recipe for the Ultimate Fillet offering two delicious cooking methods: one with oil and one without. We're serving these flavorful fillets alongside amazing sides, including a simple and delicious coleslaw, buffalo-style roast potatoes, and a creamy, rich tartar sauce. The oil-free option ensures a lighter meal, while the fried version delivers a crispy texture, catering to diverse tastes. Paired with the crunchy slaw, spicy potatoes, and tangy tartar sauce, this meal showcases a variety of delights that would fit with any meal, perfect for those embracing a plant-based lifestyle without compromising on flavor.
Learn the technique, make it your own, do it yourself and apply your favorite flavors. You got this!

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Special guest: Ben from ‪@WorcesterTerrariums‬ with his new book HELLO TINY WORLD

Documentary referenced: ‪@GameChangersMovie‬ https://gamechangersmovie.com/the-fil...

Aubergine Fillets
(What’s shown in the video will feed 4)

Ingredients:
4–6 medium-sized aubergines (eggplants), sliced in half
2 cups plant-based milk (oat or soy)
2 tablespoons apple cider vinegar
4–5 cups panko breadcrumbs
2 tablespoons dried parsley
2 tablespoons granulated garlic
1 teaspoon celery salt
4-5 teaspoons minced Nori (little less if you use wakami or Kombu as those are stronger flavored
Salt & pepper

Instructions:
Roast the eggplant halves face down for 20–25 minutes until the skin becomes wrinkly. Let them rest to carry over cook; this makes it easier to scoop out the flesh.
Scoop out the flesh from the skin. The eggplant is now ready to be breaded.
Set up your breading station using the wet/dry/wet/dry method. Bread and coat the eggplant halves, preparing them for frying or baking.
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Simple Cole Slaw
Ingredients:
½ red cabbage, shaved thin
2 medium carrots, grated
½ red onion, julienned
2 tablespoons vegan mayo
2 tablespoons apple cider vinegar
2 tablespoons date syrup or powdered sugar
½ teaspoon mustard powder
1 teaspoon celery salt
1 tablespoon fresh dill, chopped
Coriander/cilantro sprigs for garnish (optional)
Pinch of salt
Pinch of pepper

Instructions:
Shave the vegetables, make the sauce, and combine everything well.
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Tartar Sauce
Ingredients:
4 tablespoons vegan mayo
2 tablespoons pickles/gherkins, chopped
2 tablespoons green onion/scallion, chopped
1 tablespoon fresh dill, chopped
1 teaspoon capers, chopped
1 lemon, juiced
Salt and pepper to taste
Instructions:

Mix all ingredients together well and chill to help solidify. Serve cold with the fillets.
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Buffalo Style Potatoes
Ingredients:
500g small to midsize potatoes, cut into wedges
1 small bottle hot sauce
¼ stick vegan butter
Salt and pepper to taste

Instructions:
Roast the potato wedges at 200°C/400°F (fan/convection) for 30 minutes. Check and move them around a bit, then roast for an additional 10 minutes for extra crispiness before serving.

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