These cutlets in no way resemble turkey, but they are reminiscent of a chicken patty. Which means, you can now eat vegan chicken and waffles! You’re welcome world!
I paired my cutlets with mashed potatoes and onion gravy. I was just missing the salad, rolls, stuffing, pumpkin pie, and Thanksgiving would have made an early appearance at our house. My kids were hesitant to eat these at first, whining and questioning “what is that” followed by “ewwww chickpeas” but they all had seconds, which is called winning in the vegan world.
Chickpea Cutlets Makes 4-6 cutlets (depending on how big you roll them out)
1 cup chickpeas (I used dried chickpeas, soaked overnight, and cooked, but feel free to use canned) 2 TBSP olive oil 2-3 cloves of garlic 1/2 cup bread crumbs 1/2 cup vital wheat gluten 2 TBSP soy sauce 1/4 cup vegetable broth or water 1/2 tsp dried thyme 1/2 tsp paprika 1/4 tsp sage
Preheat oven to 375 degrees.
Using a food processor, blend the chickpeas, oil, garlic, and bread crumbs. Transfer to a mixing bowl and add wheat gluten, soy sauce, broth, thyme, paprika, and sage. Mix with hands (knead in bowl) until the gluten forms strands.
Bake cutlets using a silpat on a cookie sheet, this way you won’t have to add any additional oil. If you don’t have a silpat you can brush with oil and bake directly on a cookie sheet.
Shape cutlets, I roll mine into balls and then flatten them out. Sprinkle with salt and pepper. Bake for 20 minutes, flip and bake for 10-15 more minutes.
Pair with your favorite sauce, BBQ, mustard, gravy, etc. and enjoy! Happy Fall!
(Recipe adapted from Veganomicon)