I made the chickpea cutlets and mustard sauce last night from Veganomicon. I have heard that a lot of people really like the chickpea cutlets, so I decided to make them. To tell you the truth, I was a little disappointed. They were dry and just a little too chewy. There are barely any wet ingredients in the recipe and the directions call for these to be baked at 375 degrees Fahrenheit. Perhaps if they were baked at 350, the problem could be skirted. This happened when I made another batch of bean balls. I found out that they should be baked at 375 (not 350 like in my post) and they came out a little too dry. I might try making the chickpea cutlets one more time and see if I can’t get them a little moister.
With the mustard sauce (it was recommended to be served with the chickpea cutlets) I was also disappointed. It was SOOOO salty. There was no plain salt in the ingredients list, but it had a bunch of salty ingredients: vegetable broth, soy sauce, capers (with brine). If I do make this again, I think I will substitute water for the vegetable broth and leave out the soy sauce. Too much saltiness.
I made the cutlets and sauce, and the boyfriend made a side of garlicy shells. This was incredibly heavy (maybe because we accompanied it with a glass of stout beer each).
Cutlets: chickpeas, olive oil, vital wheat gluten, bread crumbs, vegetable broth/water, soy sauce, garlic, lemon, dried thyme, Hungarian paprika, dried rubbed sage
Mustard Sauce: cornstarch, vegetable broth, garlic, thyme, olive oil, cooking sherry, soy sauce, dijon mustard, lemon juice, capers
NOTE ON INGREDIENTS: If you have a local health food store/ co-op, try going there first and check in their bulk section for items like vital wheat gluten, Hungarian paprika, rubbed sage. My supermarket sells wheat gluten for over $6 (the co-op: $1.95, Hungarian paprika (not at supermarket, co-op $0.76), and rubbed sage at the supermarket was $4 (co-op: $0.62).
Posted in Appetizers/Entrees, Sauces/Dips, Vegan, Vegetarian
