*Sorry about the lame photo- I forgot to take proper photographs (as often happens) before serving!
I made these for the first time for a vegan Thanksgiving we hosted for our friends on Matsu. They were my taste tasters and critics for my Thanksgiving style recipes.
They approved of everything that was served but Marty said these cutlets were his favorite thing on the dinner plate.
This recipe is re-created from the cookbook Veganomicon. I didn’t have vital wheat gluten nor is it available for purchase around here so I substituted brown rice flour, which also makes this version gluten free. If you have vital wheat gluten feel free to use it instead- the same measurements apply.
What you’ll need:
2 cups cooked garbanzo beans (if you use can chick peas, drain & rinse them)
1/4 cup extra virgin olive oil
1 cup rice flour
1 cup fine plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 tsp dried thyme
1 tsp paprika
1/2 tsp dried sage
1/2 tsp cayenne
Olive oil for pan frying
What’s Next:
-In a medium bowl combine the garbanzo beans and olive oil and mash up using a sturdy fork until no whole beans are left
-Add the rest of the ingredients and knead together with your hands for a few minutes (the recipe says “until strings of gluten have formed” but since I didn’t use gluten I kneaded until the mixture was sticky.)
-Divide the mixture into 8 balls and flatten into cutlets
-Heat a skillet with the frying oil on medium heat.
-Place as many cutlets as comfortably fit in the skillet and fry for about 6 minutes on each side. When done transfer to a plate lined w/a paper a thick paper towel
-Continue frying until all cutlets are done.
-The recipe notes that these are better served after they have “rested” for about 10 minutes.
Serve w/ gravy (see my recipe here)
*Makes 8 cutlets, feeds 4 accompanied by other side dishes*
I made these for the first time for a vegan Thanksgiving we hosted for our friends on Matsu. They were my taste tasters and critics for my Thanksgiving style recipes.
They approved of everything that was served but Marty said these cutlets were his favorite thing on the dinner plate.
This recipe is re-created from the cookbook Veganomicon. I didn’t have vital wheat gluten nor is it available for purchase around here so I substituted brown rice flour, which also makes this version gluten free. If you have vital wheat gluten feel free to use it instead- the same measurements apply.
What you’ll need:
2 cups cooked garbanzo beans (if you use can chick peas, drain & rinse them)
1/4 cup extra virgin olive oil
1 cup rice flour
1 cup fine plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 tsp dried thyme
1 tsp paprika
1/2 tsp dried sage
1/2 tsp cayenne
Olive oil for pan frying
What’s Next:
-In a medium bowl combine the garbanzo beans and olive oil and mash up using a sturdy fork until no whole beans are left
-Add the rest of the ingredients and knead together with your hands for a few minutes (the recipe says “until strings of gluten have formed” but since I didn’t use gluten I kneaded until the mixture was sticky.)
-Divide the mixture into 8 balls and flatten into cutlets
-Heat a skillet with the frying oil on medium heat.
-Place as many cutlets as comfortably fit in the skillet and fry for about 6 minutes on each side. When done transfer to a plate lined w/a paper a thick paper towel
-Continue frying until all cutlets are done.
-The recipe notes that these are better served after they have “rested” for about 10 minutes.
Serve w/ gravy (see my recipe here)
*Makes 8 cutlets, feeds 4 accompanied by other side dishes*
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