Friday, October 9, 2009

Chickpea cutlets

I love the chickpea cutlets from Veganomicon, they are easy & really delicious whether you are eating with vegies for dinner or on a sandwich. This was a great meal, one that I should probably make more often because it is so good! It is chickpea cutlets, roasted brussel sprouts, roasted kipfler potates & steamed broccoli - all covered in miso gravy.

The miso gravy recipe is from which I found when I was googling a healthy miso gravy recipe. it is really delicious & I froze some of it & it freezes really well.


3 tablespoons of red or yellow miso
1 and 1/2 cups of water
1 and 1/2 tablespoons of extra virgin olive oil
1 small onion, diced
1-2 cloves of garlic, minced
3 tablespoons of nutritional yeast
3 tablespoons of unbleached flour
2 teaspoons of minced fresh basil or 1/4 teaspoon of dried basil (I didn't add this because I didn't have any)


1. In a medium-sized pan, bring olive oil to medium heat, then add onion and garlic and saute for 2-3 minutes, or until onion is tender and translucent.

2. Reduce heat to low setting and add flour and nutritional yeast. Stir steadily for 1-2 minutes.

3. Add water in a slow drizzle while stirring briskly. Bring heat up to medium setting and continue to stir regularly for about 10 minutes, or until gravy begins to thicken.

4. Once the gravy has just started to thicken, reduce heat to medium-low setting and add miso and basil. Keep the pan uncovered and stir occasionally. It typically takes about 15 minutes for the gravy to fully thicken and become smooth.

1 comment:

  1. I'm probably one of the only vegans that hasn't made the chickpea cutlets but your dinner looks delicious and perfect for th weather we've been having.