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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Process the cooked soybeans until you achieve a paste.
Add the green onions, minced garlic, parsley, ground whole-grain bread, egg whites, and soy sauce to the paste.
Mix everything well and add the ginger.
Season with salt and pepper to taste.
Once you have a consistent dough, take small portions and shape them into round milanesas with a thickness of at least half a centimeter.
Set aside.
In a bowl, beat the egg whites.
Dip the soy milanesas into the egg whites, then coat them with breadcrumbs.
Place the coated milanesas on a baking tray lightly brushed with oil.
Preheat the oven to 180°C (350°F).
Bake the milanesas, and halfway through cooking, brush each one with a little olive oil to prevent them from drying out.
Flip the milanesas halfway through to ensure even browning.
If desired, you can stuff the milanesas with fresh cheese before baking.
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Freeze the milanesas after shaping them to save time for future meals.
Brush the milanesas with olive oil halfway through baking to keep them moist.
Serve with a fresh green salad for a balanced meal.
Can I use canned soybeans instead of cooked soybeans?
Yes, you can use canned soybeans, but make sure to rinse them thoroughly before processing.
Can I fry the milanesas instead of baking them?
Yes, you can fry them in a pan with oil, but baking is a healthier option.
How long can I store the milanesas in the freezer?
You can store them in the freezer for up to 3 months.
Can I make these milanesas gluten-free?
Yes, use gluten-free breadcrumbs and ensure the soy sauce is gluten-free.
What can I use as a substitute for egg whites?
You can use aquafaba (chickpea water) as a vegan alternative to egg whites.
