Tuesday, February 15, 2011
Chickpea Cutlets: Veganomicon: The Ultimate Vegan Cookbook
We make this dish several times a year and usually bake the cutlets making them crispy but you can also pan fry. The sauce we made this time around is a mustard gravy (below), but you can top with a lemon/butter/caper sauce or even a red pasta sauce.
1 c. Cooked Chickpeas
2 T. Olive Oil
½ c. Vital Wheat Gluten
½ c. Plain Bread Crumbs
¼ c. Vegetable Broth or Water
2 T. Soy Sauce
2 Coves Garlic, Grated
½ t. Lemon Zest
½ t. Dried Thyme
½ t. Hungarian Paprika
¼ t. Dried Rubbed Sage
Olive oil for Panfrying
Mash the chickpeas together with the olive oil until no whole
chickpeas are left. Add remaining ingred. and knead for 3 min.,
until strings of gluten have formed.
Divide cutlet dough into four equal pieces. Knead each piece in
your hand for a few moments and then flatten and stretch each
one into a roughly 6x4 rectangular shape.
Preheat oven to 357 degrees, 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 8-10 min. till firm
and golden- brown.
2 tablespoons cornstarch
3/4 cup vegetable broth
3 cloves garlic, minced
1/2 teaspoon olive oil
1/2 cup sherry cooking wine
1 tablespoon soy sauce
1/4 cup whole-grain Dijon mustard
1 tablespoon lemon juice
2 tablespoon capers
Mix the cornstarch with vegetable broth in a measuring cup and set aside.
In a small saucepan over medium heat, saute the garlic and thyme in the oil for about a minute. Add the white wine cornstarch mixture and soy sauce, and raise the heat to high. Once the mixture is boiling, lower the heat to medium and simmer, to reduce for about 4 minutes. Add the mustard, lemon juice, and capers. Stir often, using a whisk. Once the sauce is bubbling, lower the heat to low and simmer for about 3 minutes. The sauce should be on the thick side. Let cook a bit before serving.