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Grilled Terkettes on Bed of Greens

Grilled Terkettes on Bed of Greens

Serves 6.


  • 1-20 oz can Terkettes or Seitan
  • 1/2 c Cedar Lake All-Purpose Breading meal
  • 1/4 c vegetable oil
  • 4 c shredded cabbage
  • 4 c shredded kale (remove center stems before shredding)
  • 2 Tbsp extra virgin olive oil
  • 1/4 c lemon juice, freshly squeezed
  • 3 cloves garlic, finely minced
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • lemon slices for garnish


  1. Reserving the Terkettes’ broth, roll the Terkettes in the breading meal until lightly coated.
  2. Heat the vegetable oil in a large grill pan or skillet over medium high.
  3. Use tongs to place the Terkettes in the oil and rotate until all sides of the Terkettes are golden brown and there are nice grill marks on them.
  4. In a separate large skillet over medium low, add the reserved Terkettes’ broth, the cabbage and kale. Stir and cover.
  5. Simmer for 5 minutes, or until the greens are barely tender and liquid is absorbed.
  6. In a small bowl, mix together the olive oil, lemon juice, garlic, pepper and salt.
  7. Pour half into the greens and stir well.
  8. Place the greens on a serving platter and arrange the Terkettes on top.
  9. Drizzle the remaining olive oil mixture on top and garnish with lemon slices.
  10. Serve hot.

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