torley manor

For x-mas I got Emma the Veganomicon cookbook. We’ve been trying a handful of the recipes out since then. A couple weeks ago we made homemade seitan for the first time using their recipe. Tonight I tried out their Chickpea Cutlets recipe and used it to make a big ass Vegan Chicken Parmesian Sandwich. Here’s how ya do…

CHICKPEA CUTLETS
1 cup cooked chickpeas (i just used a full can which is a bit more than a cup)
2 tablespoons olive oil
1/2 cup vital wheat gluten (get at your local co-op or natural foods store)
1/2 cup plain bread crumbs
1/4 vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated
1/2 teaspoon lemon zest (i just used some lemon juice)
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon dried sage (we didn’t have any!)
oil for frying

Add the olive oil to the chickpeas and mash until no whole chickpeas survive. Then add the rest of the ingredients and mix together. Once its fully mixed, knead the “dough” together to get the gluten working. After a few minutes things should be sticking together nicely and the gluten should get a bit stringy. At this point, split the “dough” into four even sections and flatten into cutlets. The recipe says to make them about 4″x6″, which left mine about a 1/2″ thick. These can then either be pan fried or baked in the oven. I opted for frying. Put a layer of oil in your non-stick pan and fry at medium heat on both sides for 5-7 minutes each side.

Once I had my completed cutlets, I chopped them up into strips and stuffed a big hunkin’ pile into a long bun (if you are in Bloomfield, go to Donatellis. they usually have a good selection including the football buns. unfortunately the selection was ravaged today, so i just got some sorta generic hoagie buns), poured some pasta sauce on top, grated some of our homemade soy cheese on top of that, then tossed the whole thing in the toaster oven to get it toasty and warm. There ya have it!!! Vegan chicken parm sandwich!!! Deelicious!!!