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| Vegan chickpea cutlets |
Having had such success with our Vegan Ham at Xmas, we wanted to find a quick and easy vegan meal with that ‘meatiness’ which would appeal to our carnivore friends.
Karen came across this chickpea cutlet recipe which we tested.
They were indeed quick and easy, quite tasty, and definitely had that meaty texture we were
looking for.
The basic recipe came from an excellent book – Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.
You can get that book from Amazon:
As usual, we did a few things differently, but here is the recipe as per their book –
Ingredients:
1 C cooked chickpeas
2 T olive oil
1/2 C wheat gluten
1/2 C breadcrumbs
1/4 C vegetable broth or water
2 T soy sauce
2 cloves garlic. pressed or grated
1/2 t lemon zest
1/2 t dried thyme
1/2 t paprika
1/4 t dried sage
Olive oil for frying
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| Cutlets before cooking |
Method:
In a bowl, mash the chickpeas and oil together, until no whole chickpeas remain.
Add the remaining ingredients, and mix and knead for about 3 minutes, or until strings of gluten have formed.
Divide the dough into 4 equal pieces.
Form the cutlets by kneading each piece in your hand for a few moments, and then stretch and flatten into approximately 6 inch x 4 inch cutlet
shapes.
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| Served up with soba noodles and a spicy relish |
Heat the oil in a frying pan.
Cook the cutlets for about 6 or 7 minutes on each side, until lightly browned and firm.
What we did differently –
1 tin of chickpeas.
Wheatgerm instead of breadcrumbs.
Tamari instead of soy sauce.
Omitted the lemon zest.
For the herbs and spices – we used cayenne pepper, onion salt and garlic salt.
Coconut oil for the frying.
You can serve these up with veggies, or mash or salad or pretty well anything that you like.
We ate them with a serving of soba (buckwheat) noodles and courgettes, and a spicy relish.
I haven’t done any more on my quest for the perfect vegan burger yet.
Bon apetit.
