1 C cooked mung beans
2 T olive oil
1/2 C vital wheat gluten
1/2 C plain bread crumbs
1/4 C vegetable stock or water
2 T soy sauce
2 - cloves garlic, pressed
1/2 t grated lemon zest
1/2 t dried thyme
1/2 t Hungarian paprika
1/4 t dried rubbed sage
0 - olive oil
In a mixing bowl, mash the chickpeas together with the oil. Add the remaining ingredients and knead for about 3 minutes.
Preheat a large skillet over medium heat. Divide the cutlet dough into four equal pieces. Flatten and stretch each piece into a roughly 6x4 inch cutlet shape.
Add a thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6-7 minutes. They're done when they arelightly browned and firm to the touch.
From Veganomicon
Really chewy, very yummy. Would be good with a green salad or any sort of veggies and sauce. It definitely has the chickpea problem, so I'm going to try making it with hominy instead.
ReplyDeleteMade with hominy, it was very crumbly and stuck to the pan. The cutlets ended up looking really funny and pasty, but OMG, they were delicious!
ReplyDeleteI made these with mung beans instead of chickpeas. Fabulous. The mung beans have to be soaked and cooked ahead of time. You need about 1/2 cup dry to get 1 cup cooked, and about an hour to boil them.
ReplyDelete