Milanesas argentinas de soja


(Argentine Soy Milanesas)

Milanesas argentinas de soja

Adapted and translated from

Yes, I know I already posted a recipe for soy milanesas (see HERE) but I also promised to try out different recipes. I don’t know which one I prefer. These do require a bit more hands-on time, as you have to roll out the mixture and then preboil the milanesas before putting in the oven. The other main difference is that this recipe uses a bit of vital wheat gluten, the main ingredient in seitan.

Yields 10 milanesas


  • 200g soy flour
  • 200g whole wheat flour
  • 1 tablespoon vital wheat gluten
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon oregano
  • 2 tablespoons fresh parsley, chopped
  • 1 cup water or as needed
  • ½ cup processed old-fashioned oats or oat flour or more as needed


  1. Bring a large pot of water to a boil. Preheat the oven to 450F (232C). Place the processed oats or oat flour in a container with a low rim and set aside. Grease a baking sheet and set aside.
  2. In a large bowl, combine the soy flour, whole wheat flour, vital wheat gluten, salt, pepper, oregano and parsley.
  3. Add the water to the mixture and knead to bring the dough together. Add more water if necessary.
  4. Place the mixture onto a piece of wax paper on your counter and cover it with another piece of wax paper. Use a rolling pin to stretch the mixture to about a thickness of 1 centimeter. Use the rim of a drinking cup or a large cookie cutter to cut out the milanesas.
  5. Place the milanesas in the pot of boiling water individually or by groups of two so that they are not piled on top of each other. Boil each milanesa for about 1 minute.
  6. Use a skimmer to remove the milanesas from the pot and immediately place in the container with the oats. Press each side down to cover with the oats. Place in the prepared baking sheet and repeat the process with the remaining milanesas.
  7. Bake in the preheated oven for about 15-20 minutes, flipping them halfway through.


Comments: This recipe is not at all complex and it’s a good meal for any vegan, vegetarian or even omnivore. For the “breading” I personally prefer processing old-fashioned oats, leaving some whole oats as well as some finely ground ones. You can use regular store-bought oat flour or go traditional with breadcrumbs instead. You can do steps 1-5 and then wrap the milanesas in plastic wrap and freeze them; you can later bake them as instructed. The traditional milanesas are fried so you can also go in that direction instead of baking them in the oven. For other serving suggestions, check out the other recipe HERE.

Milanesas argentinas de soja, close-up


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