Try these lemon-kissed cutlets the next time you want to make something special for dinner.

Chickpea Piccata with Mushrooms [Vegan]

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For the Cutlets:

  • 1 1/2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can drained, rinsed, and blotted dry
  • 2 tablespoons (20 ml) tamari
  • 3/4 cup (108 g) vital wheat gluten
  • 2 tablespoons (16 g) nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon sea salt
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 1 cup (235 ml) water

Mushrooms and Piccata Sauce:

  • 1 1/2 cups (105 g) sliced mushrooms (any type)
  • Water
  • Sea salt and freshly ground black pepper
  • 1 tablespoon (16 g) almond butter
  • 1/3 cup (70 ml) vegetable broth
  • 1/4 cup (60 ml) dry white wine
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon (9 g) capers
  • 2 tablespoons (8 g) minced fresh parsley
  • 1 tablespoon (15 ml) vegan butter


  1. Preheat the oven to 275°F (140°C).
  2. In a food processor, combine the chickpeas and tamari and process until smooth. Add the vital wheat gluten, nutritional yeast, onion powder, garlic powder, paprika, and salt. Pulse until well mixed.
  3. Transfer the mixture onto a work surface and knead with your hands for 1 to 2 minutes to fully incorporate. Divide the mixture into eight equal pieces and shape them into 1/4-inch (6 mm) thick patties.
  4. Heat the olive oil in a large skillet over medium heat. Add the patties, in batches if needed, and cook until golden brown, about 5 minutes per side. Reduce the heat to low, add the water to the skillet, cover, and cook for 10 minutes, in batches with additional water if needed, for 10 to 15 minutes; they should be firm to the touch. Remove the patties from the skillet (do not wash) and place them on a rimmed baking sheet. Place them in the oven while you make the sauce.
  5. To make the sauce, add the mushrooms to the same skillet over medium heat and cook, stirring, until the mushrooms are tender, adding about 1 tablespoon (15 ml) of water so the mushrooms don’t burn. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set them aside.
  6. In the same skillet over medium heat, combine the almond butter and vegetable broth and cook, stirring to blend. Add the wine, lemon juice, capers, and parsley—season with salt and pepper to taste. Simmer until the sauce thickens a little, about 3 minutes. Add the butter, stirring until melted. Return the mushrooms to the skillet and cook for a minute to heat through.
  7. To serve, transfer the cutlets to a serving platter and drizzle with the sauce and mushrooms.

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