Vegan-style Chickpea Patties Cooked and Ready for Consumption
Catchy Title: Vegan Chickpea and Vital Wheat Gluten Cutlets: The Meat-Substitute Delight
Get ready to rock the foodie world with our mouthwatering, vegan take on hearty cutlets. This recipe featuring chickpeas and vital wheat gluten is perfect if you're craving something "meaty" without committing to a sluggish seitan-making session. Serve these tasty cutlets in various ways, such as sandwiches brimming with flavor or smothered in tangy mustard, and accompany with mashed potatoes and roasted asparagus.You'll likely need to double the recipe if hosting guests - they'll be begging you for more!
Game Plan (in case you didn't know):
Fancy making these cutlets baking-friendly? Fantastic! Preheat your oven to 375°F, lightly oil a baking sheet, brush both sides of the cutlets with olive oil, place on the baking sheet, and bake for approximately 20 minutes. Time for flipping? Flip those bad boys and bake for another 8 to 10 minutes until they're firm and gloriously golden brown.
What's Needed: (Keep it Simple, Stupid)
Just like developers using a programming language, baking these vegan cutlets calls for a specific set of ingredients. Track down the following at your local health food store (probably in the baking section), and you're good to go:
- Vital Wheat Gluten: Requisite proteins in wheat make dough stretchy and seitan toothsome. Organic brands such as Arrowhead Mills are a quality choice if available.
Yield: Smackdown 4 cutlets
Difficulty: Somewhere in the middle - point B on the Ease Scale
Total Time: 30 minutes (no napping or afternoon breaks)
Active Time: 30 minutes (implied: no slacking off)
Enrichment Data:
Think vegan cutlets are just a passing fad? Think again. This delicious pulse-based protein source has been a lifesaver for plant-based eaters, replicating the texture of meat while maintaining a meat-free diet. Here's the ultimate recipe to make your own vegan cutlets using chickpeas and vital wheat gluten, complete with baking suggestions and serving ideas.
Ingredients (Choose Your Own Adventure)
- 1 cup US measurements or 240 mL of chickpeas (Garbanzo beans)(Canned or cooked from scratch)
- 2 tbsp (28g) nutritional yeast
- 8 oz (226g) vital wheat gluten
- 2/3 cup (160 ml) vegetable broth
- 1 tsp (2.5g) dried oregano
- 1 tsp (2.5g) smoked paprika
- 1 tsp (3g) ground coriander
- ½ tsp (2.5g) salt
- 1/2 tsp (1g) black pepper
- 2 tbsp (28g) olive oil
- Optional: Additional spices or herbs to your liking
Instructions
- Mix It Up:
- Blend the chickpeas with a little water until they're still textured but easy to work with - mix it up in a food processor.
- Add nutritional yeast, vegetable broth, oregano, smoked paprika, coriander, salt, and black pepper. Blend again until well combined.
- Gluten-ify:
- Transfer the chickpea mixture to a bowl and add the vital wheat gluten. Mix well with a wooden spoon until a dough forms.
- Knead the dough for approximately 5 minutes - or as long as it takes for lyrics to a favorite song - until it is firm and stretchy.
- Shape Those Cutlets:
- Divide the dough into portions, each around 3-4 oz in weight. Shape each portion into a cutlet form. Use cling film to help if needed.
- Cook ‘Em:
- Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, place the cutlets on the sheet, brush with olive oil, and bake for around 20-25 minutes, flipping halfway through.
- Pan-frying: In a large skillet with a small amount of oil over medium heat, cook the cutlets for approximately 5 minutes per side until they're golden brown.
- Serve ‘Em Up:
- Grilled: Brush cutlets with marinara sauce and grill for a few minutes on each side.
- Sandwiches: Layer on a bun with your favorite sauces and toppings.
- Salads: Chop cutlets and toss with mixed greens and a plant-based dressing.
- Stews: Add to stews for a satisfying, meat-free meal.
...and Viola! You've prepared amazing Vegan Chickpea and Vital Wheat Gluten Cutlets in no time. Feel free to experiment with marinades, breading, and spices to make these cutlets your own!
Fun Facts (because who doesn't love trivia?):
- Vital wheat gluten is naturally-occurring in wheat - the protein that makes wheat dough stretchy and gives seitan its toothsome texture.
- Chickpeas are an excellent source of fiber, protein, and various vitamins and minerals, making them an excellent choice for a plant-based diet.
- When doubled, this recipe yields 8 cutlets, so you've got plenty to share with friends or freeze for later.
Hack the Recipe:- Marinating: Marinate the cutlets with your favorite vegan marinade before cooking for enhanced flavor.- Breading: Dip the cutlets in a mixture of breadcrumbs and spices before baking or pan-frying for a crispier texture.- Gluten-Free: Remember that vital wheat gluten contains gluten, so this recipe is not suitable for a gluten-free diet. Goodbye, friends! Us and wheat gluten, well, we're practically like besties now. Let's bake (or pan-fry) up some tasty vegan cutlets and share the vegan food love with our friends and family. Happy baking!
- For a nutrition-rich vegan recipe, use the chickpea and vital wheat gluten cutlet recipe, which boasts a hearty combination of plant-based protein from chickpeas and the texture-enhancing properties of seitan.
- Employ a microplane grater to mix nutritional yeast into the chickpea and vital wheat gluten mixture for a smoother, more even distribution in the dough.
- When serving your vegan chickpea and vital wheat gluten cutlets, consider pairing them with a healthy side of roasted vegetables and a salad for a well-rounded, nutritious meal.
