We are still doing Meatless Monday–although sometimes it doesn’t happen until Tuesday! Last night we made Vegan Chickpea Cutlets with Mustard Sauce from Veganomicon. I served it with roasted fingerling potatoes covered in olive oil, sea salt, and pepper with a side of baby asparagus.
You can find the recipe for the cutlets here.
- 1 cup cooked chickpeas
- 2 tablespoons olive oil
- 1/2 cup vital wheat gluten
- 1/2 cup plain breadcrumbs
- 1/4 cup vegetable broth or 1/4 cup water
- 2 tablespoons soy sauce
- 2 garlic cloves (pressed or grated)
- 1/2 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Hungarian paprika
- 1/4 teaspoon dried rubbed sage
- olive oil, for pan frying
Mash Chickpeas and olive oil in a bowl until all whole chickpeas are gone.
Step 2: Add remaining ingredients and knead for 3 minutes until strings of gluten form.
Step 3: divide dough into 4 pieces and flatten and stretch into cutlets
Step 4: Fry cutlets in olive oil or brush both sides with olive oil and bake (as I did) in a 375 degree oven for 20 minutes and then flip. Continue cooking for 8-10 minutes. Baking makes a chewier cutlet (according to the cook book) and actually requires a steak knife. Nifty if you are a full time vegetarian/vegan and are craving something meaty.
Step 5: Serve with Mustard Sauce .
Verdict: Morgan and I enjoyed this dish far more than Jeremy did. He’s still iffy on vegetarian foods with any bean that isn’t black. Hubby did not grow up in the south and doesn’t care much for beans.
We all agreed that it was…”Very Filling” Jeremy. “Fiberific” Jen. “Spicy” Morgan.
I thought the mustard sauce was crazy good–but not for anyone who doesn’t love whole grain mustard and capers. I even caught myself dipping cold roasted potatoes into the sauce straight out of the fridge this morning at breakfast. I would like to try the fried version of this dish…I think the texture might be better that way. For a busy mom, baking requires little hands on time and doesn’t create a disaster area on the stove. I was able to place the potatoes and the cutlets side by side in the oven and the whole meal came together with little fuss.
Morgan enjoyed his cutlets with ketchup–we’re loving the new Simply Heinz that is High Fructose Corn Syrup FREE!!