This is my favorite standby recipe when I don’t want to think about cooking. I have the recipe semi-memorized from Veganomicon. I don’t recall the exact measurements, because the book is being kindly stored by my parents in Indiana (and I am in NYC), but here’s how I currently prepare them.
1 can chickpeas, drained and rinsed
1/2 C breadcrumbs or oats
1/2 C wheat gluten
1/2 C vegetable broth
2 T olive oil
2 T soy sauce
1/2 lemon, zested and juiced. orange or lime works okay too if you are in a pinch
1/2 tsp paprika
1/2 tsp rosemary, thyme, or both (depending on my mood and the other ingredients I have on hand)
1 T rubbed sage (or to taste–I love lots of sage, so you may choose to tone it down)
additional olive oil for pan frying
1 ripe avocado
romain lettuce hearts
sprouts or microgreens (clover, alfalfa, radish, etc…)
In a bowl, mash the chickpeas and olive oil together until everything is evenly distributed. Add remaining ingredients. Mash everything together with your hands and let it sit for about 5 minutes to activate the wheat gluten with the wet ingredients. When the mash becomes stringy pull it into 8 equal pieces and shape into a flat patty. Pan fry in olive oil until golden on both sides. These are delicious by themselves, but my new favorite thing to do is make them into wraps.
Now for the wrap. Lay out a large romain leaf. Add cutlet to lower center. Top with avocado and sprouts. Wrap like a burrito or an open-ended envelope. They are easier to eat if the top is left open–see picture of my roommate! If you are making a bunch to serve, it is helpful to spear each with a deli toothpick after you wrap them.
Dip in soy sauce (and add some wasabi, if you’d like) for a saltier kick!