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!

Chickpea Cutlets and Lemony Roasted Potatoes

These cutlets are one of the first recipes I made when I first received “Veganomicon.” They really are wonderful, but I still can’t get the shape right. Mine just kind of look like a big blob. I mashed the chickpeas with a potato masher, but, next time, I’m thinking of giving the chickpeas a whirl in the food processor to break them down so that I can form them into neater patties.

As for the Lemony Roasted Potatoes, this was the first time I’ve made them and they will definitely be in our regular recipe rotation. Wedges of potatoes are cooked down in a wonderful broth of garlic, lemon juice, olive oil and herbs — super easy to throw together for a weeknight meal. Making them reminded me that I really need to dig back into that cookbook more because there are so many recipes that I still haven’t made.

A dollop of Dijon mixed with Vegenaise made for a nice dipping sauce.