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Maple and Sage Choplets : Vegetarian

Maple and Sage Choplets : Vegetarian How easy is this for a fabulous vegetarian dinner? We love this one!

Serves 4.


  • 2 medium tart red apples
  • 1-20 oz can Worthington Choplets
  • 1/4 c maple syrup
  • 2 Tbsp red wine vinegar
  • 1 Tbsp minced fresh sage
  • 2 tsp prepared Dijon mustard
  • 2 Tbsp butter


  1. Cut unpeeled apples in half lengthwise. Remove core and thinly slice (1/4 inch). Set aside.
  2. Place the Worthington Cutlets in a sieve over a medium bowl; drain packing broth into the bowl and reserve it. Set Cutlets aside.
  3. To the bowl of broth, add the maple syrup, red wine vinegar, sage, and Dijon mustard. Stir well and set aside.
  4. In a large (12-inch) skillet over medium heat, melt the butter.
  5. Cook Worthington Choplets in the butter and until browned on both sides (about 3 minutes per side). Remove Cutlets to large serving platter and cover to keep warm.
  6. To the skillet, add the broth mixture and stir to bring up any brown bits from the bottom of the skillet.
  7. Add apple slices and stir gently for about 3 minutes. Pour skillet mixture over the Cutlets. Garnish with a sprig of sage and serve hot.

* I have used Worthington Loma Linda vegetarian products for many years, and I love them. Recently, I received samples of the newest Worthington Loma Linda products from Atlantic Natural Foods, and in the interest of full disclosure, I have used them in this recipe.

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