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

INGREDIENTS:

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

DIRECTIONS

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)



Gravy

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

Directions:

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

No comments: