Chickpea Cutlets

Tastes a lot like chicken with a satisfying meaty texture. Delicious with sweet mustard sauce!

Makes 6 cutlets; Serves 6

• 1/4 cup agave nectar, optional
• 1/4 cup prepared mustard, optional
• 1 (15 ounce) can chickpeas, or 1 1/2 cups cooked chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 1/2 cup vegetable broth (1/2 cup water + bouillon)
• 1/4 cup soy sauce
• 4 cloves garlic, finely minced
• 1 cup vital wheat gluten
• 1 cup dry breadcrumbs
• 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried sage
• Oil for pan-frying (canola, safflower, grapeseed)

In a cup mix together agave and mustard for sweet mustard sauce, if using; set aside. In a bowl mash chickpeas with olive oil, broth, soy sauce and garlic. In a separate bowl whisk together gluten, crumbs, thyme, paprika and sage. Set out a dinner plate. Add dry mixture to wet mixture and, using hands, mix very well to thoroughly combine. Divide mixture into 6 even portions and form into 6 cutlets about 4 inches in diameter (a hamburger press works well). Heat a 10-inch skillet on medium-high until hot. Add oil to a depth of about 1/4 inch. Add 3 cutlets and fry undisturbed until browned and crispy, about 5 minutes. Flip and fry on reverse side until browned and crispy, about 5 minutes. Serve immediately with sweet mustard sauce.

"Corned Beef" Seitan

Makes a large loaf, about 1 2/3 pounds; serves 6

Dry Ingredients

• 2 tablespoons whole fennel seed
• 1 tablespoon whole caraway seed
• 2 cups vital wheat gluten flour
• 2 tablespoons granulated onion
• 2 tablespoons paprika
• 1 tablespoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon ground black pepper (24 twists of the grinder)

Wet Ingredients

• 1 cup cool water
• 1 bouillon cube
• 1/2 cup olive, or canola, or grapeseed oil
• 2 tablespoons molasses
• 1 tablespoon white vinegar

Special Supplies

• Clean kitchen towel, or large double-thick piece of cheesecloth
• Two 6-inch pieces of string

In a 5- or 6-quart saucepan bring 4 quarts water to a simmer. Using a spice mill or mortar and pestle, coarsely grind fennel and caraway. In a large bowl, whisk together dry ingredients and set aside. In a pint-size glass measuring cup add water to the 1/4-cup mark. Microwave just until hot, and dissolve bouillon. Add cold water to the 1-cup mark. Add oil to the 1 1/2-cup mark. Add molasses and vinegar; whisk to combine. Pour the wet into the dry ingredients; mix hands until all are incorporated, but do not knead. Form into a 5 by 8-inch brisket-shaped loaf. Place loaf on towel or cheesecloth and roll up. Tie the ends with string. Place in simmering water, cover, and simmer 1 hour and 15 minutes. Preheat oven to 350 degrees F. Remove roast from liquid and remove cloth. Place roast in a baking pan and bake 20 minutes to brown and firm up the outside. Slice and serve warm, or refrigerate for sandwiches.

Cuban Chickpeas & Sausage

Cuban Chickpeas & Sausage shown with Italian sausages
made with IsaChandra Moskowitz's recipe

Serves 4 to 6

• Olive oil for sauté
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1 small yellow onion, diced
• 1 bell pepper, seeded and diced
• 2 cloves of garlic, minced
• 1 large tomato, seeded and diced, or 1 (15 ounce) can diced tomatoes, drained
• 1/2 teaspoon dry oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 cup dry white wine
• 1/2 cup tomato sauce
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Leaves from 1 sprig of parsley, optional
• Hot cooked rice for serving

Heat oil in a skillet and sauté sausage until browned on both sides; set aside. Meanwhile, heat oil in a large saucepan on medium heat. Sauté onions, peppers and garlic until onion is translucent and peppers are softened, 5 minutes. If using fresh tomato, add and sauté 5 minutes; if using canned, skip this step. Add chickpeas, oregano, cumin and paprika; sauté about 2 minutes. Add canned tomato if using, wine and tomato sauce and bring to a boil. Season with salt and pepper to taste. Add parsley just before serving. Mix browned sausage into sauce and serve over rice, or serve sauce over rice topped with browned sausage.

Seitan Chicken-Style Cutlets with Gravy

Seitan Chicken-Style Cutlets with Gravy,
pictured with Boiled Red Potatoes and
Blackened Brussels Sprouts

The great thing about seitan is that it's a hearty meal that requires no planning or shopping, just staples that are already in my kitchen cabinets.

Serves 8; makes 3 pounds seitan

SIMMERING LIQUID

• 4 cups vegetable broth, or water & bouillon, plus more as needed

DRY INGREDIENTS

• 2 1/2 cups vital wheat gluten flour
• 1/2 cup nutritional yeast flakes
• 1 1/4 teaspoons ground rosemary
• 1 1/4 teaspoons dried thyme
• 1 1/4 teaspoons rubbed sage
• 1 1/4 teaspoons oregano/marjoram
• 1 1/4 teaspoons parsley/basil
• 2 teaspoons granulated onion
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

WET INGREDIENTS

• 2 cups cool vegetable broth
• 1/4 cup light olive oil
• 1 tablespoon soy sauce

FOR SERVING

• 3 cups gravy, optional*
• Cooked rice or potatoes, optional

In a large, deep (12-inch) skillet bring the 4 cups simmering liquid to a boil. Meanwhile, in a large bowl whisk together the dry ingredients. In a medium bowl stir together the wet ingredients. Add the wet to the dry, mixing well.

Turn the dough out onto a clean surface and knead 5 minutes. Do not add any more flour. Divide the dough into 10 or more cutlet shapes. Lay cutlets out without touching; if they overlap they will join together.

Add cutlets to boiling liquid. Reduce heat, cover and simmer 60 minutes, gently stirring every 15 minutes. Add liquid as needed to maintain a depth of at least 1 inch, enough to produce steam. When seitan is done, use simmering liquid to make gravy, or reserve for another use such as soup.

Preheat oven to 350 degrees F. Grease a baking pan large enough to accommodate all the seitan cutlets in a single layer without touching. Bake 20 to 30 minutes, flipping halfway if desired, until a golden skin has formed.

*To make gravy, pour reserved simmering broth into a measuring cup and add broth or water to equal 2 3/4 cups. In a separate cup, whisk 3 tablespoons cornstarch and 3 tablespoons flour into 1/4 cup cool water, until smooth. In a small saucepan on high heat combine broth and slurry, and whisk until thickened.

Serve cutlets and rice or potatoes topped with gravy.