Chickpea cutlets with mustard lovers sauce is a plant-based, oil-free decadence without the guilt. It dresses up a holiday meal, but is so easy you can make it any day of the week. Come all ye mustard lovers!
Seitan (pronounced “say-tan”) is wheat gluten that is high in protein and when it’s combined with liquid and cooked it takes on a meat quality. You want to be sure that you knead seitan because that will release the gluten (that’s what makes it sticky) and keep it moist enough that it doesn’t completely stick to your fingers but isn’t too dry. I had to practice a bit to get seitan to bake up ‘right’. When you touch the cutlet with your finger it should be soft, but not soft enough that it doesn’t leave a permanent finger impression. Also important here is that you preheat the oven so that the center begins cooking more quickly.
It’s become a standing joke around here about how many extra jars of mustard are accumulating in the top shelf of the cupboard. One of us invariably thinks we need more Dijon, Groninger, English, mild or whatever we fancy in the mustard section. When we believe that is an unequal distribution, of course, we buy more to even it out – wouldn’t want any of those little jars to have hurt feelings. What if we run out? We might have to yes, walk across the street to buy some more. One result of this paradox is that I’ve become fond of combining different mustard in recipes. Chickpea cutlets with mustard lovers sauce is a good example of this.
I’m not a hoarder by nature, but from time-to-time I’ve conducted a forced reconcile of cupboards, drawers and my closet. A few years ago, I sorted all my clothes by color and I was quite shocked to discover how many things were so similar. That’s even if I didn’t consider black concert t-shirts as similar. As a result, I’ve not bought any new clothing for over two years. Now that might not happen with mustard around here, but the experience has been freeing. One less thing to occupy my mind and time. It’s made me consider that when you stop and take stock, you discover a wealth of things right in front of you and you realize what you don’t need and maybe what’s important. Sometimes it’s the music of the band and the people you’re with that carries enough memory. No t-shirt required. Peace.Print
Chickpea cutlets with mustard lovers sauce is a plant-based, oil-free decadence without the guilt. It dresses up a holiday meal but is so easy you can make it any day of the week.
- 1 15 oz can chickpeas (garbanzo beans)
- ¼ cup diced onion
- ¼ cup chopped parsley
- 1 clove garlic
- ½ tsp. salt
- 1/3 cup seitan (oats or flour will work as well)
- 1–2 Tbsp. water as needed
- 1 cup dry breadcrumbs (substitute corn meal if desired)
- 1 Tbsp. arrowroot (or corn starch/flour)
- 1 Tbsp. water
- 2 Tbsp. finely diced red onion
- 2 cloves garlic minced
- 1 tsp. fresh thyme (or substitute 2 tsp. dried)
- 1 T. tamari (or soy sauce)
- 1 T. lemon juice
- ¼ cup prepared mustard
- 1 cup vegetable broth
Make your cutlets first and the mustard gravy while they bake.
- Preheat the oven 4000 F (2200 C).
- Drain and rinse the chickpeas, place them into a bowl and mash them using a fork or potato masher.
- Add the onion, garlic, parsley, salt and thyme. Mix well.
- Add the seitan or other binder. Mix until you get a moist dough that doesn’t stick to your hands.
- Add water a tablespoon (or less) to get the desired consistency.
- Divide the mixture into four equal parts and form balls and then cutlet or other desired shape.
- Roll both sides of each cutlet into the breadcrumbs and place them on a baking sheet.
- Bake the cutlets for 20 minutes or until they just begin to brown on top.
- Flip and back an additional 15-20 minutes until golden.
- In a small bowl mix the arrowroot and water. Set aside.
- In a small sauce pan sauté the onions for about 5 minutes. Add a teaspoon of water if they begin to stick to the bottom of the pan.
- Add the garlic and thyme and continue to sauté for another 30 seconds.
- Add the soy sauce, lemon juice, mustard and vegetable broth and whisk everything together until everything it starts to bubble a bit.
- Add the arrowroot and water mixture to the sauce pan and continue whisking until the sauce is thickened and smooth.
- Add more broth or a mixture of arrowroot and water to get the sauce to the desired thickness.
Be sure to preheat the oven for even cooking of the cutlets.
Mix up different kinds of mustard according to your taste preferences. Add 1/4 cup of sherry for added flavor if desired.
Cutlets can be made up to 3 days ahead. Just store them in the fridge and then roll them in breadcrumbs and put them in your preheated oven.
- Category: Main courses
- Method: Stove top/bake
- Cuisine: Plant-based
Keywords: chickpea cutlets with mustard lovers sauce