Chickpea and Seitan Cutlets

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Mash the drained and rinsed chickpeas in a large bowl using a fork or potato masher until mostly smooth, leaving some texture.

   Oko 5 min

   Napomena kuhara: Don't over-mash; a few whole chickpeas add character.

2. 2

   Add the vital wheat gluten, nutritional yeast, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper to the mashed chickpeas.

   Oko 2 min

3. 3

   In a separate small bowl, whisk together the vegetable broth and soy sauce.

   Oko 1 min

4. 4

   Pour the liquid mixture into the chickpea and spice mixture, then mix well with a spoon until a shaggy dough forms.

   Oko 2 min

5. 5

   Transfer the dough to a clean surface and knead for 3-5 minutes until it becomes elastic and cohesive.

   Oko 5 min

   Napomena kuhara: Kneading develops the gluten, giving the cutlets a good texture.

6. 6

   Divide the dough into 4 equal portions and flatten each portion into a cutlet shape, about 1/2 inch thick.

   Oko 5 min

   Napomena kuhara: Aim for uniform thickness for even cooking.

7. 7

   Heat the olive oil in a large non-stick pan or skillet over medium heat.

   Oko 2 min

   Napomena kuhara: Ensure the pan is hot before adding the cutlets to get a nice sear.

8. 8

   Carefully place the cutlets in the hot pan, ensuring not to overcrowd it; cook in batches if necessary.

9. 9

   Cook for 5-7 minutes per side, or until golden brown and cooked through.

   Oko 14 min

   Napomena kuhara: Adjust heat as needed to prevent burning while ensuring they cook internally.

10. 10

    Remove the cooked cutlets from the pan and serve hot.

    Napomena kuhara: These are great with a side of rice, salad, or in a sandwich.