We like the chickpea cutlets from veganomicon around here. I was reading somewhere how people are changing the spices and making minor tweaks to change the flavor. I look at it as the cutlet can kind of be changed the way you can do chicken many ways.
So, I bought a bunch of broccoli on Saturday and didn't end up cooking it. I had this recipe I wanted to try.
I didnt think there was enough "sauce" to reduce, so I added more soy, broth, and sesame oil. Then I got creative. I added a little mirin, and sriracha. Sriracha is great. My "new" sauce reduced wonderfully and the broccoli was super yummy.
I figured since that was kind of an Asian flavor, maybe I could "asify" my cutlets.
Here is the chickpea cutlet recipe from PPK.com
I used sesame oil instead of EVOO, used 1/4 cup of mirin and 1/4 cup of veggie stock, grated ginger in place of the lemon, and did some space switching. I used red pepper flakes, onion powder, eden organic's seaweed gomasio, and 1/8 t ground clovers.
I guess this is as good a place as any to let you know I dont measure ANYTHING. Sometimes not even in baking!
I did measure the cloves because I didn't want it to be overwhelming. The flavors were pretty spot on, I think. But, I don't think I used enough vital wheat gluten (remember I don't measure?). The husband, from here on out to be referred to as "Mister" didn't like them. I suspect the VWG was the reason. I fried 1/2 and baked the other 1/2. I think baking was better here. It yielded a denser cutlet.
All in all I haven't been deviating from recipes for too long. I think this was an overall success, and am excited to try my hand at it again.