Both the chickpea cutlet & mushroom gravy recipes were found in Veganomicon. I heart Isa!
This is one of the best meals I've had in soo long. I wanted to saute some fresh green beans with garlic, but forgot I didn't have any! :/
1 C cooked chickpeas
2 Tb olive oil
1/2 C vital wheat gluten
1/2 C bread crumbs
1/3 C vegetable broth or water
2 Tb soy sauce
2 cloves garlic, pressed or grated with a microplane grater
1/2 tsp lemon zest
1/2 tsp dried thyme
1/2 tsp Hungarian paprika (I used regular & it was fine)
1/4 tsp dried rubbed sage
olive oil for pan frying
In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.
Preheat a large heavy-bottomed nonstick or castiron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4 inch rectangular cutlet shape. The easiest way to do this is to first form a retangular shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.
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 degrees F, 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 8-10 minutes till firm and golden-brown.
For the mashed potatoes I boiled Yukon gold potatoes. When they were ready I mashed them up with soymilk, vegan butter, salt and pepper.
makes about 4 cups
2 C vegetable broth
1/4 C flour (use 1/3 c for thicker gravy)
2 Tb olive oil
1 medium onion, thinly sliced
10 oz cremini mushrooms, thinly sliced (about 4 cups)
3 cloves of garlic, minced
1 tsp thyme
1/2 tsp sage (i didn't have any sage and used about 1/2 tsp basil instead)
1/4 tsp salt
several dashes fresh black pepper
1/4 C white cooking wine (or any non-sweet wine will do)
Mix the flour into the vegetable broth until dissolved and set aside.
Preheat a large non stick pan over medium heat. Saute the onion in th e oil for about 5 minutes, until translucent. Add the mushrooms and saute for 5 more minutes, until mushrooms are tender.
Add the garlic, thyme, sage, salt and pepper. Saute for another minute. Add the wine and turn the heat up to bring to a simmer. Let simmer for about a minute, then lower the heat and add the flour vegetable broth mixture. Stir constantly until thickened, about 5 minutes. If not serving immediately then gently reheat when you are ready to serve.