Vegan MoFo #10: Oh yeah, I went there.
So, I had a spectacular idea the other day. Wanna see it?
What, the picture isn’t getting you excited? P.S. I hate the end of Daylight Savings Time. This was taken at barely past five!
Okay, onto the good stuff: I made stuffed chickpea cutlets!
The only change I made to the double batch version of the Chickpea Cutlet recipe (besides doubling it again so I could make extra cutlets for sandwiches), was replacing a small amount of the gluten flour with bread flour, so the dough would be more flexible, less than 1/4th of the total flour. That made it so the cutlets were easy to roll out on a floured surface. Then I just put the bottoms on a lightly oiled cookie sheet, put a small mound of stuffing on each one, laid the tops on, and sealed the edges. Then I brushed them with oil, and baked them as normal. Before I took them out for good, I brushed a little more oil on the top and turned on the broiler to get the tops browned.
And yes, they’re just as awesome as you think. Not only are they tasty, but I think they’d be great to make if you have to travel by car for Thanksgiving and wouldn’t have time to make your own meal when you got to your destination. Add a side of mashed potatoes (and if you don’t forget like me, a green vegetable) and you have an easy and portable vegan dinner!