LunchDinnerMain Course

Chickpea and Seitan Cutlets

Name: Chickpea and Seitan Cutlets
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 400 g chickpea canned, drained and rinsed; 1 cup vital wheat gluten; 2 tbsp nutritional yeast; 1 tsp paprika smoked; 0.5 tsp cumin ground; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.75 tsp salt; 0.25 tsp black pepper ground; 0.75 cup vegetable broth; 1 tbsp soy sauce; 2 tbsp olive oil

Flavorful and protein-packed vegan cutlets made from a blend of chickpeas and seitan, seasoned with Mediterranean spices. Pan-fried to a golden crisp, these cutlets are perfect for a satisfying lunch or dinner.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 348 kcal

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gchickpea, canned, drained and rinsed
1 cupvital wheat gluten
2 tbspnutritional yeast
1 tsppaprika, smoked
0.5 tspcumin, ground
0.5 tspgarlic powder
0.5 tsponion powder
0.75 tspsalt
0.25 tspblack pepper, ground
0.75 cupvegetable broth
1 tbspsoy sauce
2 tbspolive oil

Equipment

spatula · small bowl · whisk · large bowl · potato masher · non-stick pan

The method

Step by step

1
Mash the drained and rinsed chickpeas in a large bowl using a fork or potato masher until mostly smooth, leaving some texture.
About 5 min
Cook’s note: Don't over-mash; a few whole chickpeas add character.
2
Add the vital wheat gluten, nutritional yeast, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper to the mashed chickpeas.
About 2 min
3
In a separate small bowl, whisk together the vegetable broth and soy sauce.
About 1 min
4
Pour the liquid mixture into the chickpea and spice mixture, then mix well with a spoon until a shaggy dough forms.
About 2 min
5
Transfer the dough to a clean surface and knead for 3-5 minutes until it becomes elastic and cohesive.
About 5 min
Cook’s note: Kneading develops the gluten, giving the cutlets a good texture.
6
Divide the dough into 4 equal portions and flatten each portion into a cutlet shape, about 1/2 inch thick.
About 5 min
Cook’s note: Aim for uniform thickness for even cooking.
7
Heat the olive oil in a large non-stick pan or skillet over medium heat.
About 2 min
Cook’s note: Ensure the pan is hot before adding the cutlets to get a nice sear.
8
Carefully place the cutlets in the hot pan, ensuring not to overcrowd it; cook in batches if necessary.
9
Cook for 5-7 minutes per side, or until golden brown and cooked through.
About 14 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring they cook internally.
10
Remove the cooked cutlets from the pan and serve hot.
Cook’s note: These are great with a side of rice, salad, or in a sandwich.

Per serving

Nutrition

78%Score

Calories: 348.2kcal
Protein: 34.1g
Carbs: 31.8g
Fat: 10.4g
Fibre: 8.3g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chickpea and seitan cutlets in an airtight container in the refrigerator.

Reheating

Reheat in a pan over medium heat until warmed through, or in a microwave.