Welcome back to OBH for the second Pantry Challenge of Vegan MoFo 2016! Now, if you can believe it, I’ve been vegan for over 8 years and have never eaten or consumed the Chickpea Cutlets from Veganomicon, which have achieved cult-like status in the years since the book’s release. Well, that all changed this month!
Lurking in our pantry was a box of vital wheat gluten from my SO’s attempt at making seitan (it did not turn out well). Instead of letting it go to waste, I decided to give cooking with gluten a try. What better recipe to make than these revolutionary Chickpea Cutlets with Mustard Sauce?
I don’t know what I pictured when I thought about what it would be like to cook with gluten… hours in the kitchen? Stretching and kneading gluten dough until time no longer had any meaning? Well, this recipe is actually a cinch and can be whipped up in less than 30 minutes.
Because we wanted some true comfort food that night, I decided to fry the cutlets in oil, as opposed to baking them. I might try baking them next time, just to see what’s up.
Vegans aren’t kidding when they say this recipe is incredible. I see now why it has risen to such fame. Not only are these cutlets tender and flavorful, but they’re packed with protein and serve as a wonderful stand-in for any nostalgic meat’n’potatoes meals you may have enjoyed as a kid.
If you haven’t made these cutlets yet, honestly: what are you waiting for? Don’t be like me! Make them for dinner tonight and you will not regret it.