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25 April 2010 @ 11:01 am
Thanks for all your amazing recipe ideas! I ended up making a dish from one of my favorite cooking blogs, Cheap Healthy Good. We already had everything on hand except for the chickpeas, the vegetable broth, and the wheat gluten, plus a loaf of bread, costing me a grand total of $4.43 and making 8 sandwiches. WOO!

Chickpea Cutlets
Makes 4 cutlets.

1 cup chickpeas
2 tablespoons olive oil
½ cup vital wheat gluten
½ cup oatmeal, food-processed to breadcrumb consistency (or ½ c plain breadcrumbs)
¼ cup vegetable broth or water (I used Better than Bouillon)
2 tablespoons soy sauce
2 garlic cloves, pressed or grated
½ teaspoon lemon zest
½ teaspoon dried thyme
½ teaspoon paprika (I used hot, and it was great)
¼ teaspoon dried sage
Olive oil or cooking spray for baking or pan-frying

0) If you will be oven-baking these, preheat your oven to 375.

1) In a medium bowl, combine chickpeas and olive oil. With a big spoon and/or fork (plus a little muscle), mash them together until all the chickpeas are broken apart.

2) In a separate small bowl, combine dry ingredients: gluten, oatmeal, thyme, paprika, sage.

3) In another small bowl, combine wet ingredients: broth, garlic, lemon zest.

4) Dump both dry and wet ingredients into the chickpea mixture. Knead about 3 minutes or so, "until strings of gluten have formed."

5) Divide your dough into quarters. Flatten each piece until it's a patty roughly the size of your flat hand.

TO PAN-FRY: Heat a large skillet over medium heat and coat lightly with olive oil. Cook cutlets about 12 to 15 minutes, flipping once halfway through. When finished, they should be browned and patty-esque in texture.

TO BAKE: Grab a baking sheet and lightly oil or coat it with cooking spray. Then, "brush both sides of each cutlet with olive oil" (or spray with cooking spray – you get the idea here). Pop in the oven for 20 minutes. Flip once and bake 8 or 10 more minutes. When finished, they should be browned and patty-esque in texture

Approximate Calories, Fat, Fiber, and Price per Cutlet
246 calories, 8.2g fat, 3.8g fiber, $0.65

1 cup chickpeas: 286 calories, 2.7g fat, 10.6g fiber, $.50
2 tablespoons olive oil: 239 calories, 27g fat, 0g fiber, $.24
½ cup vital wheat gluten: 280 calories, 0g fat, 0g fiber, $.82
½ cup oatmeal: 150 calories, 3g fat, 4g fiber, $0.15
¼ cup vegetable broth: 1 calorie, 0g fat, 0g fiber, $.05
2 tablespoons soy sauce: 18 calories, 0g fat, .3g fiber, $.21
2 garlic cloves: 10 calories, 0 g fat, 0.1 g fiber, $0.10
½ teaspoon lemon zest: negligible calories and fat, 0.1g fiber, $.50
½ teaspoon dried thyme: negligible calories, fat, and fiber, $.02
½ teaspoon paprika: negligible calories, fat, and fiber, $.02
¼ teaspoon dried sage: negligible calories, fat, and fiber, $.02
TOTAL: 984 calories, 32.7g fat, 15.1g fiber, $2.63
PER CUTLET (TOTAL/4): 246 calories, 8.2g fat, 3.8g fiber, $0.65
Jilliantastee on April 25th, 2010 09:06 pm (UTC)
this looks SO GOOD
typsietypsie on April 25th, 2010 09:16 pm (UTC)
OMG IT IS. It's really easily customizable,and definitely way better then any storebought fauxburgers.
Jilliantastee on April 25th, 2010 09:17 pm (UTC)
I am so making this this week. I love how cheap it is, and it looks pretty nutritious to boot.
I'll po YOUR lite!: foodalgeh on April 25th, 2010 10:53 pm (UTC)
Ooh, and this looks like something I can make and only have to make a few adjustments for my allergies (can't have soy or peppers, so no soy sauce or paprika - there are basically no commercial fake meats I can eat). Did you start with canned chickpeas? I didn't see a soaking stage, so I'm assuming you didn't use dried (or omitted that stage from the directions).
typsietypsie on April 25th, 2010 11:03 pm (UTC)
Yeah, I used canned. One can equals a little more than one cup. :) and it would be just fine if you left a few things out. I left out the lemon zest and put in some fresh herbs from the garden. It was amazing.
Na zdravíellettra on April 26th, 2010 05:54 pm (UTC)
wowza!! that looks and sounds so yummy!! thanks sharing!!
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