Meatless Monday – 1.24.2011

All the Meatless Monday recipes that I’ll be posting here are tried & true (as in, tried by me & truly delicious) vegan food that even the carnivorous types can enjoy.  Today’s recipe is Chickpea Cutlets from Veganomicon, one of my favorite cookbooks. The basic recipe is below, and for more detailed info on the recipe, visit The Post Punk Kitchen.

I usually use the food processor instead of hand mashing and they come out fine. Also, my personal observation is to be careful not to knead these very much – otherwise the wheat gluten gets tough.

 

 

 

 

 

 

 

 

 

1 16 oz can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1 cup vital wheat gluten
1 cup plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried sage
Olive oil for pan frying

Optional ingredients:
4 cloves garlic, pressed or grated with a Microplane grater
1 teaspoon grated lemon zest

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork. Alternately, you can pulse the chickpeas in a food processor. We’re not making hummus here, so be careful not to puree them, just get them mashed up. You can also sneak the garlic cloves in here instead of grating them, just pulse them up before adding the chickpeas. If using a food processor, transfer to a mixing bowl when done.

Preheat a large heavy-bottomed skillet over low-medium heat. Cast iron works best.

Divide the cutlet dough into 2 equal pieces. Then divide each of those pieces into 4 separate pieces (so you’ll have 8 all together). 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.

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