These chickpea cutlets from the Veganomicon MUST be smothered in this red wine roux sauce. The luscious, complex sauce perfectly pairs with the crispy yet tender, half-chickpea, half-seitan cutlets. Another fancy AF dish.

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w/Eli Haynes, edited by JosephLucas

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Chickpea Cutlets:
1 cup cooked chickpeas
2 tbsp olive oil
½ cup vital wheat gluten
½ cup plain bread crumbs
¼ cup vegetable broth or water
2 tbsp soy sauce
2 cloves garlic, pressed/grated with a microplane grater
½ tsp lemon zest
½ tsp dried thyme
½ tsp Hungarian paprika
¼ tsp dried rubbed sage
Olive oil for panfrying

Red Wine Roux Sauce:
1 ¼ cups boiling water
1 vegetable bouillon cube
2 tbsp vegan margarine
3 tbsp all purpose flour
3 large shallots, minced finely
¼ cup finely minced celery
1 clove garlic, minced
¾ cup dry red wine
1 bay leaf
1 tsp dried marjoram
½ tsp dried thyme
½ tsp dried rosemary, crumbed between your fingers
2 tbsp minced fresh chives

#vegan #veganomicon #chickpeacutlets

Music:
"Night Rider" by Neil Krin
"Razz MaTazz" by MusicBox
"Floot Smoothie" by MusicBox
"Dat Step" by Gunnar Olsen

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