I’m getting better at making sure I photograph things; but when food just isn’t pretty; I have a hard time. Oh well; I’m making progress and I have an awesome recipe to share. I’m really excited about these. I’d kind of left vital wheat gluten behind…every time I make seitan it’s gross so I stopped making it. I have two boxes of VWG though; and they’re good until next August; so I decided that over MoFo I’d give seitan another go…and I will.
On Monday, Luciana mentioned that she made chickpea cutlets with a twist; I decided I liked her twist. I like the idea of changing up the flavors in the famous chickpea cutlets to fit whatever meal you’re eating. I’m lazy with ingredients sometimes. I love spices; but when it comes to curry; I prefer paste. These came out great so I decided to share.
First, gather your ingredients.
1 15 oz can of chickpeas (1 1/2 c)
3 T coconut oil
3 T tamari (I always use the reduced sodium variety)
1/4 c + 2 T No Chicken Broth
1 t garlic powder
2 T Vindaloo Curry Paste
2 slices hearty bread; toasted and food processed or chopped into bread crumbs (2/3 c)
2 T pumpkin seeds
3/4 c vital wheat gluten
Preheat the oven to 375 and lightly oil a baking sheet with peanut oil.
Mash chickpeas with coconut oil. Make sure there aren’t any whole chickpeas left. Add in tamari, broth, garlic, curry paste, pumpkin seeds and combine well. Then add bread crumbs and wheat gluten. Knead for about 3-4 minutes; until strings of gluten form when you try to pull the mixture apart. Separate dough and form six equal sized patties. Flatten these as much as you can, then place them on the baking sheet. Brush the tops with peanut oil. Bake for 20 minutes; flip, then bake for 10 more minutes. Serve with mango chutney, coconut rice with toasted coconut, and garlicky greens.