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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | wheat gluten | 1 3/4 | cup | chickpeas (15oz can) | 1 | cup | breadcrumbs, Panko | 4 | tablespoon | olive oil | 1/2 | cup | vegetable broth | 4 | tablespoon | soy sauce | 1/4 | teaspoon | thyme, dry, ground | 1 | teaspoon | Paprika | 1/4 | teaspoon | sage | 4 | tablespoon | olive oil for frying |
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Steps
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Sequence
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Step
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| | 1 | Drain and rinse chickpeas. Pour olive oil over chickpeas in food processor and process until they are finely chopped, but not smooth. | | 2 | In a large bowl, mix breadcrumbs, Vital Wheat Gluten and spices together. Add chickpea mixture and mix thoroughly. | | 3 | In a small container, mix veggie broth and soy sauce, then pour over chickpea mixture. Knead with your hands until you see strands of gluten/protein. | | 4 | Form patties 1/4 inch thick. Heat oil in large cast iron skillet on medium heat. Fry until golden brown on both sides (3 to 5 minutes per side). Place on paper towels or on a rack. Service with vegan mushroom gravy. |
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