• Cooking Time: 14
  • Servings: 4
  • Preparation Time: 15


One of my favorite recipes out of the book veganomicon, You can adapt it too, change the vital wheat gluten to spelt flour ( you will have to knead longer) also use your favorite stuffing mix in replace of the bread crumbs ( I love panko flakes myself) These taste like chicken sandwiches, the fried kind for some reason. My son loves them on a toasted bun with ketchup.


  • 1 cup cooked chickpeas
  • 2 tbsp olive oil
  • 1/2 cup vital wheat gluten
  • 1/2 cup plain bread crumbs
  • 2 tbsp soy sauce
  • 2 cloves garlic, pressed
  • 1/2 teaspoon lemon zest
  • 1/2 tsp dried thyme
  • 1/2 tsp Hungarian paprika
  • 1/4 tsp dried rubbed sage
  • olive oil for frying


  • In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.
  • Preheat a large skillet over medium heat. Meanwhile, divide the cutlet dough into four equal parts. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6x4 inch rectangular cutlet shape... The easiest way to do this is to first form the cutlets in your hand and then place the cutlets on a clean surface to flatten and stretch them.
  • Add a moderately thin layer of oil to the bottom of the pan. Place the cutlets in the pan and on each side for 6-7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

Author Credit: Veganomicon

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