Chickpea Cutlets

We try not to play favorites, but this is one of our babies and a recipe we are sure will take over food blogs worldwide. A combination of chickpeas and vital wheat gluten formed into savory cutlets, it’s perfect for when you want something “meaty” but don’t want to go through the trouble of making seitan. We serve these cutlets in a myriad of ways, packed into sandwiches or smothered in mustard sauce, with a side of mashed potatoes and roasted asparagus. It’s 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.

Game plan: 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 oven to 375°F, and 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 to 10 minutes until firm and golden brown.

What to buy: Vital wheat gluten is the naturally occurring protein in wheat that makes it all happen; it’s what gives wheat dough its characteristic stretch and makes seitan (sometimes called wheat meat) so toothsome. Look for organic brands at your health food store, usually in the baking section. We recommend Arrowhead Mills brand above others if you have a choice.