An Oldie but Goodie: Chickpea Cutlets, Roasted Cabbage and Potatoes

Chickpea Cutlets

I’ve made these Chickpea Cutlets from “Veganomicon” many times, and have even posted them on here. But for some reason, I’ve still struggled to get the texture right. This time around, however, I made progress.

First, I made sure to thoroughly mash the chickpeas. Second, I baked them (instead of frying), which gave them a firmer, meatier texture. I’ll definitely be baking them from here on out.

For the cabbage, I tried a new technique: I sliced a head of cabbage into 1-inch slices, brushed olive oil on both sides and sprinkled with salt and pepper. I baked the slices for about 40 minutes at 375 degrees — so easy and the cabbage was super-tender and caramelized. I could see grilling the slices, too.

Finally, I quickly mashed some potatoes with a little olive oil, lemon juice, oregano, salt and pepper. For the sauce, I just mixed whole-grain mustard with vegan mayonnaise. A dollop of apple sauce added a touch of refreshing sweetness to the meal.

This is a great weeknight meal because it comes together pretty fast and is pretty cheap to make.

I hope you all are well! More yoga training this weekend. Have a good one!

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6 thoughts on “An Oldie but Goodie: Chickpea Cutlets, Roasted Cabbage and Potatoes

  1. I love roasted cabbage, as you describe here. It’s one of those simple foods that hits all the right notes! I’m curious about the chickpea cutlets. They certainly sounds great!

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