These vegan cutlets were mainly inspired by the Chickpea Cutlets from the Veganomicon cookbook. We made those cutlets a few weeks ago and they were really good. I liked the idea of mixing beans and gluten flour, since gluten can be too glutinous on its own, and the cutlets were really easy to prepare. Another inspiration for this recipe was Bryanna Clark Grogan’s Soy and Seitan “Turkey”, which I’ve cooked a few times, and we both thought was delicious. I took the best parts of both recipes and added a few inventions of my own, and the cutlets tasted wonderful and had a perfectly pleasant texture.
We served these cutlets with pan fried potatos and sherry onion sauce – an extremely yummy combination. This recipe makes 16 thin cutlets, which isn’t much at all, but the recipe could easily be halved to avoid leftovers. The list of ingredients is pretty long, but the cutlets only take about half an hour to prepare if everything’s on hand.
Here’s what I did to make the cutlets:
- 200 g firm tofu
- 3 dl cooked black-eyed peas
- 1 dl water
I mixed these up with a hand held immersion blender until all the peas were mashed.
- 1 tablespoon lemon juice
- 3 cloves garlic, pressed
- 2 tablespoons light soy sauce
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- 1 teaspoon dried tarragon
- 1 teaspoon dried marjoram
- 1/3 teaspoon smoked Spanish paprika
- 1/2 teaspoon basil
- 1/2 teaspoon sugar
- 1/2 dl nutritional yeast
- 1 dl chick pea flour (gram)
- 1 tablespoon olive oil
Now, I added all of the above to the tofu-bean mixture, and mixed well until combined.
- 2 dl gluten flour
I added the gluten flour in the mix, and kneaded for 7 minutes, until the dough was pretty stiff and could easily be formed into a big ball. It didn’t get very stringy like gluten does, and was still pretty easy to mold in shapes – unlike doughs that are only made of gluten flour.
- canola oil for frying
I formed the dough into thin cutlets, about ½ cm thick. Our cutlets were about the size of the palm of Heikki’s hand, and we got 16 of them. Now, we fried them on medium-low heat on both sides until golden brown, which took about 5-7 minutes per side. The pan really shouldn’t get too hot, because then the cutlets will burn before they’re done inside.