Chickpea Cutlets and Mushroom Gravy

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When I was little, and my Mom would make chicken, I was never a big fan of it.  Unless it was breaded.  It kind of disguised the fact that it was meat to me.  I have never been a big fan of meat in general.  When I first became vegetarian, I used to buy fake chicken cutlets though because I liked those more than the real meat I had eaten as a child.  The only problem with them though, was the long list of ingredients that were not so good for me. I haven't eaten them in a really long time, but I was thinking about it the other day, why not try making some of my own, a healthier vegan version?  I decided to go for it, since Eric enjoys this sort of comfort food type thing, and I knew he would be my guinea pig to try it with me.

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I ended up making the cutlets from chickpeas, because they seemed like they would work well for the texture and neutral flavor.  It worked out really well!  I don't really eat much bread, so I did not bread these with breadcrumbs but in fact, ground flax seed and nutritional yeast.  I made a mushroom gravy to serve over them because it just seemed right and they turned out really good!  They were actually really simple to make, so worth making these instead of facing the side affects of store bought in case you were wondering.

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Chickpea Cutlets and Mushroom Gravy

serves 3

1 1/2 cups chickpeas

1 garlic clove

sea salt to taste

1 tsp thyme

1/8 tsp cayenne pepper

1/4 cup almond flour

2 Tbsp white miso

1 Tbsp nutritional yeast

Coating:

2 Tbsp nutritional yeast

2 Tbsp ground flax seed

1/4 tsp sea salt

1/2 cup aquafaba

Gravy

3/4 cup mushrooms, sliced

1 cup flavorful veggie broth

1 garlic clove, minced

1 Tbsp tamari

1 Tbsp nutritional yeast

2 tsp arrowroot starch dissolved in 2 tsp filtered water

To make the cutlets, in a food processor, combine all ingredients but the flour and process until smooth. Add the flour and pulse to blend. It should be soft enough to form into cutlets but not too sticky.  If it is too sticky, add a little more flour.  Shape into ovals, and set aside on a plate.  Place the yeast and flaxseed, and sea salt in a bowl, and mix together. Place the aquafaba into another bowl.  Line a sheet pan with parchment.  Dip each cutlet into the aquafaba, then the yeast mixture to coat it.  Place on the parchment lined tray.  Spray with olive oil if desired (it helps it brown, I keep mine in a spray bottle).  Place in a 400F degree oven, and bake for about 20-30 minutes until heated thorough and browned at the edges.

Meanwhile, to make the gravy, combine all ingredients but the arrowroot mixture and bring to a simmer.  Cook until the mushrooms are tender, about 10 minutes. Add the arrowroot, and cook until thickened.  Serve over the cutlets.

 



About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

8 Comments
  1. January 11, 2016 at 14:47
    Reply

    I LOVE how creative you are in the kitchen. I would never have thought to make "chicken" cutlets out of chickpeas and bread them with flaxseed and attach the coating with aquafaba. These look really good! I love that there isn't any bread on/ in these but they still look breaded (since I'm not a huge fan of bread myself... it's not that nutritious)! Can I sub miso with anything? I want to make these soon but I don't have any miso on hand. Random question, but is Eric vegan? I've always wondered. Also, is anyone else in your family (like your mom)?

    • January 11, 2016 at 15:31
      Reply

      Thank you so much :)! You can just add a little more salt and nutritional yeast plus a small amount of maple syrup (like a tsp) to the cutlet part, the miso just gives it a savory flavor. Nobody else in my family is vegan, but they love my vegan food. Eric was vegan for a few months a few years back, but he isn't anymore because he says it is too hard. I am trying to bring him back to being vegan though, because it really isn't hard, you just have to find lots of things that are vegan that you enjoy eating more than the non-vegan ;).

  2. Heidi
    January 12, 2016 at 12:44
    Reply

    What is aquafaba? I've never heard of that. I am new to vegan cooking....

    • January 12, 2016 at 13:38
      Reply

      It is an egg replacer, and it is the liquid of chickpeas, either from a can of them (the stuff you usually just discard), or from cooking them. If you are using liquid from cooking them yourself, make sure it is reduced so that it is the consistency of egg whites when cooled.

  3. cL
    February 21, 2016 at 14:10
    Reply

    I ttied the mushroom gravy the other day and.. Success!! I used the leftover sauce to mix simmer some brown rice vermicelli and added sone corn and peas for color!! Going to try the chickpea cutlets next ????

  4. Rebecca
    December 18, 2016 at 16:52
    Reply

    As aquafaba I have also used the liquid of the canned navy or cannellini beans... I think the chickpeas and white bean liquid are so mild in flavor it is easy to use as a sort of egg replacement. It is viscous and I use it to help bread stuff as above... but also instead of oil brushing pastry or veggies (roasted cauliflower) I will use the aquafaba of whichever bean can I saved. It helps herbs stick too. Kind of a fun discovery!

  5. Daniela
    December 21, 2016 at 17:12
    Reply

    I bet if you add seaweeds flakes to the cutlet mix you'll get some really good fish sticks! Thanks for the recipe! It looks great!

    • December 22, 2016 at 00:07
      Reply

      Great idea! The texture is more like a chicken cutlet but if you were going for flavor it should work! Thank you :)!

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