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Crispy Breaded Chickpea Cutlets in Mushroom Gravy [Vegan, Gluten-Free]

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In this recipe, crispy breaded chickpea cutlets are served with a savory homemade mushroom gravy — and the "breading" is gluten-free! Chickpeas have the perfect flavor and texture for this meal that'll win over anybody. Serve this alongside some fresh greens or any vegetable of your choosing.

Crispy Breaded Chickpea Cutlets in Mushroom Gravy [Vegan, Gluten-Free]

Serves

3

Ingredients

For the Chickpea Cutlets:

  • 1 1/2 cups canned chickpeas, liquid reserved
  • 1 garlic clove
  • Sea salt, to taste
  • 1 teaspoon thyme
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup almond flour
  • 2 tablespoons white miso (omit to make it grain-free)
  • 1 tablespoons nutritional yeast

For the Breading:

  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground flax seed
  • 1/4 teaspoon sea salt
  • 1/2 cup aquafaba (liquid from a can of chickpeas)

For the Mushroom Gravy:

  • 3/4 cup mushrooms, sliced
  • 1 cup vegetable broth
  • 1 garlic clove, minced
  • 1 tablespoon gluten-free tamari
  • 1 tablespoon nutritional yeast
  • 2 teaspoons arrowroot starch dissolved in 2 teaspoons filtered water

Preparation

To Make the Chickpea Cutlets:

  1. In a food processor, combine all ingredients but the flour and process until smooth. Add the flour and pulse to blend. It should be soft enough to form into cutlets but not too sticky. If it is too sticky, add a little more flour. Shape into ovals, and set aside on a plate.
  2. Place the yeast and flaxseed, and sea salt in a bowl, and mix together. Place the aquafaba into another bowl. Line a sheet pan with parchment. Dip each cutlet into the aquafaba, then the yeast mixture to coat it. Place on the parchment lined tray.  Spray with olive oil if desired.
  3. Place in a 400°F oven, and bake for about 20-30 minutes until heated through and browned at the edges.

To Make the Mushroom Gravy:

  1.  Combine all ingredients but the arrowroot mixture and bring to a simmer. Cook until the mushrooms are tender, about 10 minutes. Add the arrowroot and cook until thickened. Serve over the cutlets.

Nutritional Information

Total Calories: 805 | Total Carbs: 74 g | Total Fat: 37 g | Total Protein: 36 g | Total Sodium: 3294 g | Total Sugar: 9 g

(Per Serving) Calories: 268 | Carbs: 25 g | Fat: 12 g | Protein: 12 g | Sodium: 1098 g | Sugar: 3 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.


 

 

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23 comments on “Crispy Breaded Chickpea Cutlets in Mushroom Gravy [Vegan, Gluten-Free]”

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Sarah
10 Months Ago

What could be substituted for almond flour? Would it be possible to also use chia instead of flax? Any thoughts? Thanks.


Reply
Kristy Osmunson
1 Years Ago

Shelee Cornilsen Todd Thomas


Reply
Kristy King
1 Years Ago

Donna King


Reply
Elmo Brindley
1 Years Ago

Yummo :)


Reply
KristiLisa A. Kleiner
1 Years Ago

I've got to try this!


Reply
Mc Steffi
1 Years Ago

Zach Mc... Sounds amazing


Reply
Zach Mc
24 Jan 2016

Yes...yes it does. I saved it!

Krissy Apple
1 Years Ago

Yum


Reply
Julie Richter Mendelson
1 Years Ago

Mike Mendelson do you see this?!


Reply
Richard Rios
1 Years Ago

Aggie Blanco


Reply
James Butler
1 Years Ago

Nasty


Reply


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