Welcome to my vegan cooking/knitting/whatev blog. There are a million others out there, but this is mine.
Today, I was supposed to have two friends over to make a big vegan meal, but one got sick and the other went to a review session and realized she really needed to study. So, I had the ingredients for only one part of the original meal- the chickpea cutlets.
I picked these out of the Veganomicon because of the picture. They looked hearty, something the meat-eating boys would like. Without the other items, I decided to pair it up with a vegetable... and peas seemed just right. The picture in the book had a sauce on it, but there wasn't one listed in the recipe. So, the trusty internet provided me with a gravy recipe... which I accidentally didn't follow properly but it turned out really well. I baked the cutlets, by the way, so that they wouldn't have as much fat... futile I suppose after adding the gravy.
Main Dish
Chickpea Cutlets
Makes 4 cutlets
1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
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 panfrying
In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.
Preheat a large, heavy-bottomed nonstick or castiron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4-inch rectangular shape. The easiest way to do this is to first form a rectangular shape in your hands, 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 overn to 375, 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 minutes until firm and golden-brown.
Gravy (as I made it)
Ingredients:
1/2 cup vegetable oil
3-6 cloves of garlic minced
1/3 yellow onion, diced or minced
1/2 cup all-purpose white flour
4 teaspoons nutritional yeast
4 tablespoons soy sauce
2 cups water
1/4 teaspoon ground black pepper
Method:
Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
Add the flour, yeast, and soy sauce to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken. Boil for 3-5 minutes. Add pepper. Add salt, if desired.
Serve hot.
Mmmm... I'll try to get pictures up... The cutlets are good, the gravy is amazing. And peas are a blessing.
much love,
M.E.
P.S. Oh yeah- new do!!
Today, I was supposed to have two friends over to make a big vegan meal, but one got sick and the other went to a review session and realized she really needed to study. So, I had the ingredients for only one part of the original meal- the chickpea cutlets.
I picked these out of the Veganomicon because of the picture. They looked hearty, something the meat-eating boys would like. Without the other items, I decided to pair it up with a vegetable... and peas seemed just right. The picture in the book had a sauce on it, but there wasn't one listed in the recipe. So, the trusty internet provided me with a gravy recipe... which I accidentally didn't follow properly but it turned out really well. I baked the cutlets, by the way, so that they wouldn't have as much fat... futile I suppose after adding the gravy.
Main Dish
Chickpea Cutlets
Makes 4 cutlets
1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
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 panfrying
In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.
Preheat a large, heavy-bottomed nonstick or castiron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4-inch rectangular shape. The easiest way to do this is to first form a rectangular shape in your hands, 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 overn to 375, 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 minutes until firm and golden-brown.
Gravy (as I made it)
Ingredients:
1/2 cup vegetable oil
3-6 cloves of garlic minced
1/3 yellow onion, diced or minced
1/2 cup all-purpose white flour
4 teaspoons nutritional yeast
4 tablespoons soy sauce
2 cups water
1/4 teaspoon ground black pepper
Method:
Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
Add the flour, yeast, and soy sauce to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken. Boil for 3-5 minutes. Add pepper. Add salt, if desired.
Serve hot.
Mmmm... I'll try to get pictures up... The cutlets are good, the gravy is amazing. And peas are a blessing.
much love,
M.E.
P.S. Oh yeah- new do!!
1 comment:
Dude! You cut your hair!
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