This recipe is from Veganomicon by Isa Chandra Moskowitz and has been on my to-make list since the day I got the book. Finally I made it last night and it was delicious. I served the cutlets with mashed potatoes and mushroom gravy with a side of sautéed broccoli with garlic. It was a very yummy and filling dinner. I actually doubled the recipe, but I’m giving the original measurements from the book here.
Recipe adapted from Veganomicon.
Ingredients: Chickpeas – 1 cup cooked (see my tip on freezing pre-cooked beans here)
Olive oil – 2 tbsp
Vital Wheat gluten – ½ cup
Plain Bread crumbs – ½ cup
Water or broth – ¼ cup
Garlic - 2 cloves, grated with a microplane grater
Dried Thyme – ½ tsp
Dried Sage – ½ tsp (I don’t have this on hand)
Hungarian Paprika – 1 tsp (I used regular paprika)
Soy sauce – 2 tbsp (I used low-sodium)
Lemon zest – ½ tsp
- Mash chickpeas along with oil using a potato masher, there should not be any whole chickpeas left at the end.
- Mix in all the other ingredients and knead until strings of gluten are formed, about 3 minutes.
- Heat a heavy bottom non-stick or cast iron skillet on medium heat.
- In the meantime divide the dough into 4 equal portions. to make the cutlet, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 4”x6” rectangular cutlet shape.
- Pour a thin layer of olive oil on the skillet and cook the cutlets about 6-7 minutes on each side. Add more oil, if needed when flipping the cutlets. They are ready when lightly browned and firm to touch. Serve hot with any gravy or sauce.*
These cutlets can be baked also in a preheated 375 F oven on a lightly oiled baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes till firm and golden brown.
* Cutlets can be served in a number of ways, packed into a sandwich (I'm going to try this with my remaining cutlets) or smothered in gravy (like I did). Enjoy them hot..