Friday, April 16, 2010

Chick Pea Cutlets with Mushroom Gravy

Recipe from Veganomicon... absolutely Delicious!!!!!   I made mushroom gravy to put on top - I doubled the cutlet  recipe to make sure I had leftovers! :)

1 cup cooked chickpeas

2 tablespoons olive oil

1/2 cup vital wheat gluten

1/2 cup plain breadcrumbs (I used matzo meal)

1/4 cup vegetable broth or water

2 tablespoons soy sauce

2 cloves garlic, pressed or grated with a Microplane grater

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


In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.

Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch.

**Just in case you were wondering, you can also bake these too! Baking these patties gives them a toothsome chewy texture and firm bite. 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

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