Vegan Confessions: Chickpea Cutlets
Based on recipe found in Veganomicon (2007)
If you’re like me and are always looking for a healthy and tasty meat substitute but don’t feel like frying up tofu, there’s a solution that doesn’t involve soy, frying pans, or spending hours in the kitchen.
What You’ll Need:
1 15 oz. can garbanzo beans
2 tablespoons olive oil
½ cup vital wheat gluten
½ cup plain breadcrumbs
¼ cup vegetable broth
2 tablespoons soy sauce or Bragg’s Liquid Aminos
2 cloves garlic, minced
½ teaspoon lemon zest
½ teaspoon dried thyme
1 teaspoon Hungarian paprika
¼ teaspoon dried rubbed sage
First, preheat the oven to 350-degrees. Next, mash the chickpeas with the olive oil until no whole chickpeas remain. I typically use a fork; a spoon or tenderizer works as well. Add the rest of the ingredients and knead the mix together until visible strings of gluten form. Divide the cutlets into four to six patties with the palms of your hands. If you like, you can make three big ones or six little ones. I usually go for somewhere in between. Lightly oil the pan, typically a cookie sheet or casserole dish (something oven-safe) and bake 7 – 10 minutes on each side, flipping them individually halfway through. When ready, the cutlets should look golden brown and be firm to the touch.
Chickpea cutlets have been a savior at my not-so-vegan/vegetarian-friendly Midwest Thanksgivings and other holiday events where eating salad and pie just won’t cut it, even though, deep down, we all know it really would. They’re flavorful enough to stand on their own, but I like to dress them up in sauerkraut and then drown them in mashed potatoes and gravy. Yum! Happy Feasting!