Saturday, March 9, 2013


Chickpea Cutlets and stuffing
smothered in vegan gravy

 Craving something “meaty” but don’t want to go through the trouble of making seitan OR the expense of buying it?

  This is vegan food that you can eat with a steak knife and, best of all, it’s fast and easy. You’ll probably want to double the recipe if you are serving it to guests. 

What to buy: Vital wheat gluten is the naturally occurring protein in wheat;  it’s what gives wheat dough its characteristic stretch and makes seitan (sometimes called wheat meat) so toothsome.

I LOVE this recipe!


1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
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. I just use the food processor.  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.

forming the patties

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.

These can also be baked in a 375 degree oven.  First brush the services with a small amount of olive oil.

served with lemon garlicky green beans and roasted sweet potatoes

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