Thursday, February 19, 2009

Chickpea Cutlets w/ Gravy

Maybe I should call this the "Brown Meal." It sure doesn't photograph well! There was some greens on the side, I promise! This is the second time I've made this recipe and I'm not sure if I like it. The cutlets offer a nice contrast to the (usually) mushy chickpea burgers, but I really don't like the wheat gluten taste.

When I used to eat meat, I always dipped it in applesauce. Why not continue the tradition? The original recipe says to forgo the gravy and try some Agave on the side. I agree, the agave is great. Applesauce, in my opinion, is just a wee bit better:)

Chickpea Cutlets

Recipe copied from: Yeah, That "Vegan" Sh*t


1 c. chickpeas
2 T. olive oil
1/2 c. vital wheat gluten
1/2 c. plain breadcrumbs
1/4 c. vegetable broth or water
2 T. soy sauce
2 garlic cloves , pressed or grated
1/2 t. lemon zest
1/2 t. dried thyme
1/2 t. Hungarian paprika
1/4 t. dried rubbed sage

to taste olive oil , for pan frying or baking


Mash the chickpeas and oil together until no whole chickpeas remain. Add remaining ingredients and knead for 3 minutes until strings of gluten have formed. Preheat large nonstick skillet over medium heat. Divide dough into four equal pieces. Flatten each piece and stretch to roughly 4" x 6"

PAN-FRYING: Add a thin layer of olive oil to to the pan. Place cutlets in the pan and cook on each side for 6 to 7 minute They are ready when lightly brown and firm to the touch.

BAKING: Preheat oven to 375°F, and lightly oil 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 to 10 minutes until firm and golden brown.

(Recipe from Veganomicon, posted at RECIPEZAAR)


Recipe copied from: Vegweb
I Can't Believe It's Vegan Gravy!

Ingredients (use vegan versions):

1 vegetable bullion cube
2 cups water
1/2 teaspoon onion powder
few good dashes garlic powder
2 heaped tablespoon nutritional yeast
few good dashes of soy sauce or tamari (add more or less for your tastes)
1/2 teaspoon mustard
1/4 - 1/2 cup flour (start with less until it's as thick as you would like it. I use brown rice flour in mine.)
1 tablespoon vegan butter (this adds to the richness)
sea salt and pepper to taste


Combine all ingredients in pot, and bring to boil. Cook on medium low heat until done.

Serves: Enough for a dinner with several people

Preparation time: 15 minutes

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