Miscellaneous / Reviews

The born again vegan: weekly tips and reviews of vegan recipes

By: Colleen Kirley

I have recently become a reluctant carnivore. Don’t get me wrong, I enjoy the taste of chicken as much as the next person. But after a traumatizing trip to a seedy butcher shop, I decided that it was time for me to start eating more ethically.

This weeks recipe is chickpea cutlets with mashed potatoes and garlic roasted asparagus. Make sure to try it out at home and leave comments to tell us how it worked out.

Also please make sure to leave suggestions about future recipes you would like to see on the website.

CHICKPEA CUTLETS WITH MASHED POTATOES AND GARLIC ROASTED ASPARAGUS:

A step-by-step recipe:

Total time: Half an hour
Makes 4 Cutlets
___________________________________________________________________________________
Ingredients:

For Cutlets:
1 cup chickpeas
2 tablespoons of oil
1/2 cup of vital wheat gluten
1/2 cup of plain bread crumbs
1/4 cup of vegetable broth or water
2 tablespoons of soy sauce
2 cloves of garlic, pressed
1/2 teaspoon of dried thyme
1/2 teaspoon of hungarian paprika
1/4 teaspoon of sage
oil for pan frying

For Potatoes:
5 or 6 potatoes
vegan margarine
Salt and Pepper

For Asparagus:
8 pieces of asparagus
oliva oil
2 cloves of garlic

Prep:

Preheat your oven to 375°F

First mash the chickpeas together in a big mixing bowl with the oil until here are no whole chickpeas left. Add the remaining ingredients and knead for about 3 minutes until you can see visible strings of gluten.
Divide the dough into four pieces and flatten into a “cutlet” shape.

At the same time, put your potatoes in a sauce pan and fill with water.

Cut “woody” ends off of the asparagus and place in a baking pan. Drizzle with oil and pieces of garlic.

Cooking:

Add some oil to the bottom of a large skillet. Fry the cutlets over medium heat, cooking each side for about 6 minutes. Add more oil after flipping, if nessessary.
The cutlets are ready when they’re lightly browned and firm.

Bring potatoes to a boil, then cover and let simmer in the pot for 10 minutes. Once they are done cooking, put them in a mixing bowl and mash them, adding vegan margarine. You can add as little or as much margarine as you like. Sprinkle in salt and pepper to taste.

Place the aspargus in the oven. Cook for 10-15 minutes, depending on your desired tenderness.

The Review:

DELICIOUS! This meal, reminiscent of felafel, was so quick and easy to make and really filling.
There was really only one downside to the meal – the vital wheat gluten. Not only was it difficult to find, it was expensive! I had to go to three bulk health food stores before finding someone who knew what I was asking for and then had to pay almost ten dollars for a tiny prepackaged bag.

All things considered, I would make this meal again. Except next time, I might put the cutlets in a bun, and dress it like a burger.

Next week’s animal-free recipe: Halloween cupcakes

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