Friday, February 29, 2008

Chickpea Cutlet Parmigiana

I took Jenn's advice and used the leftover chickpea cutlets I made the other day to make a parmigiana. It was very, very tasty. Thanks Jenn! I took the leftover marinara sauce from the weekend (about 6-7 cups worth), blended it with an immersion blender, added 1 can of tomato paste, 1/2 cup of nutritional yeast, and simmered the cutlets for about 15 mins. You could bread and fry the cutlets, like I did with the seitan parmigiania, but you don't have to. Serve with pasta.

3 comments:

Jenn said...

Glad you liked it - I just happened to have it for dinner tonight... craving it since I mentioned it to you. I'm eagerly anticipating the lemon pudding cake recipe. Since I have VWaV - would you mind posting the recipe for pudding part and any alterations to the cake part if you made any?

Kumquat Peekapoo said...

This looks wonderful! Are your cutlets the same recipe as in the Veganomicon? I really like the idea of simmering them.

Vegan Dad said...

I reduced the vital wheat gluten flour to 1/3 cup to make a thinner cutlet, but the regular recipe would work just as well.