Makes 8 cutlets (280 calories each)
I got this recipe from the Veganomicon cookbook. I have been making this recipe for the past few weeks. My boyfriend says it reminds him (texture wise) of chicken fried steak. I think it has a field roast taste. Very savory mmmmmmm! I have only baked them but I'm sure they taste just as good sauteed in olive oil. I serve mine with steamed asparagus and smothered the cutlet in mushroom gravy. Let the cutlets rest about 10 minutes before eating.
|Chickpeas mashed with olive oil.|
|After 3 minutes of kneading.|
|shaped into a cutlet shape.|
|What they look like after being baked.|
|All done with gravy!|
1/4 cup extra virgin olive oil
1 cup vital wheat gluten
1 cup plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried sage
Olive oil for pan frying
4 cloves garlic, pressed or grated with a Microplane grater
1 teaspoon grated lemon zest ( the zest of 1 lemon)
1. In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork. Mash until no whole chickpeas are left.
2. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
3. If baking: Preheat oven to 375 degrees F. then put the cutlets on a lightly oiled baking sheet and spray or based their top side with oil. Directions call to bake 20 min the first side, then flip and bake 8 min.
If pan frying: Preheat a large heavy-bottomed skillet over medium heat. Add olive oil and cook the cutlets 6-7 min per side, adding oil if necessary when you flip them.