I love the chickpea cutlets. These are just yummy. But, I must admit, I haven’t tried the mustard sauce. If you aren’t into mustard, check out the gravy under “the Main Dish” category.
1 c. Cooked Chickpeas
2 T. Olive Oil
½ c. Vital Wheat Gluten
½ c. Plain Bread Crumbs
¼ c. Vegetable Broth or Water
2 T. Soy Sauce
2 Coves Garlic, Grated
½ t. Lemon Zest
½ t. Dried Thyme
½ t. Hungarian Paprika
¼ t. Dried Rubbed Sage
Olive oil for Panfrying
Mash the chickpeas together with the olive oil until no whole
chickpeas are left. Add remaining ingred. and knead for 3 min.,
until strings of gluten have formed.
Divide cutlet dough into four equal pieces. Knead each piece in
your hand for a few moments and then flatten and stretch each
one into a roughly 6×4 rectangular shape.
Preheat oven to 357 degrees, 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 min. till firm
and golden- brown.
2 tablespoons cornstarch or arrowroot flour
3/4 cup vegetable broth
3 cloves garlic, minced
1/2 teaspoon olive oil
1/2 cup sherry cooking wine
1 tablespoon soy sauce
1/4 cup whole-grain Dijon mustard
1 tablespoon lemon juice