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.