Chickpea Chicken Cutlet Vegan Recipes

VEGAN CHICKEN CUTLETS

Steps:

• Bring a large pot of water to a boil. Add the Improved Nature PRIME Filets and gently boil for 20 minutes until hydrated and tender.
• Drain and press out any excess water from the filets. (See notes.)
• Set up a breading station with two bowls. In one bowl, whisk together the chickpea flour, milk, salt and hot sauce. In the second bowl, stir together the breadcrumbs, nutritional yeast, Italian seasoning, sage, salt and pepper.
• With one hand, place a filet into the batter, making sure all sides are coated. Let any excess drip off before placing it into the breadcrumb mixture. Using your other hand, turn the filet around in the breadcrumbs and pressing down to ensure all sides are coated evenly. Transfer to plate. Repeat with the remaining filets.
• Heat the oil in a skillet on the stove over medium-high heat. The amount of oil you use will depend on how big your pan is. 1 to 2 tablespoons should be enough. You want to just coat the bottom of the pan so the filets don't stick.
• Once the oil is hot, add a few of the breaded filets to the skillet. Space them out, don't overcrowd the pan! Cook for 3 to 4 minutes until the breading is browned and crispy. Carefully, flip the files over and cook another 3 to 4 minutes on the second side. You may need to adjust the heat if your filets are browning too much. Alternately, if it's taking longer than 4 minutes per side, you may need to increase the heat a bit.
• Once browned on both sides, transfer to a paper towel lined plate to absorb any excess oil.
• Repeat, adding more oil to the pan as necessary, until all of the filets are cooked.
• Serve hot with your choice of sides.

CHICKPEA VEGAN "CHICKEN" SCHNITZELS

Steps:

• Drain and rinse chickpeas.
• (Optional) Grind thyme and rosemary into a fine powder.
• Process chickpeas, yeast, spices and milk until smooth.
• Add 1 1/4 cup gluten flour and process until just combined.
• Remove from processor and knead additional scant 2/3 cup of gluten flour into mix.
• Split into 32 balls about 1" across (weighing about 32g each).
• Flatten into thin rounds.
• Press into oat bran, shake off excess.
• Store in lined trays, separate multiple layers with paper.
• Freeze for several hours or overnight before cooking.
• Cook at 200°C for 15 minutes or until puffed and golden brown.
• Top with fresh tomato and vegan cheese or your toppings of choice.

CHICKPEA CHICKEN CUTLET VEGAN

Steps:

• In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes.
• Preheat a large nonstick skillet over medium heat.
• Divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape.
• Add a moderately thin layer, approximately 2 Tbsp., olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets.
• The cutlets are ready when lightly browned and firm to the touch.
• Oven baked chickpea cutlets:.
• Spray or oil a baking sheet with olive oil. Brush or spray cutlets with olive oil and place on tray. Bake for approximately 20 minutes. Flip cutlets and bake for 8 to 10 minutes or until they are firm and golden brown.

CHICKPEA CUTLETS

Steps:

• Mash the chickpeas and oil together until no whole chickpeas remain.
• Add remaining ingredients and knead for 3 minutes until strings of gluten have formed.
• Preheat large nonstick skillet over medium heat.
• Divide dough into four equal pieces. Flatten each piece and stretch to roughly 4x6 inches.
• Add a thin layer of olive oil to to the pan. Place cutlets in the pan and cook on each side for 6 to 7 minutes. They are ready when lightly brown and firm to the touch.