Recipe Highlight: Gluten-Free Chickpea Cutlets

One of my favorite food blogs (other than this one, of course) is Veg-am. They have modified a chickpea cutlet recipe from Veganomicon. The recipe on the veg-am site is super awesome. My significant other really likes this recipe, and it reminds me of chicken fried steak. I serve this meal with mashed potatoes and a veggie. I often make a vegan gravy to go with it, too. Instead of the millet flour and xanthum gum, I just use my all-purpose gluten-free flour mix, which already includes xanthum or guar gum.

The below picture is what they look like when made in the food processor and baked on oiled parchment. I would recommend following the recipe more exactly and mashing the chickpeas manually because the texture is better, and they're easier to form into patties. I also like to freeze a few extras, and warm them up by frying in a pan. They make delicious sandwiches with veganiase, lettuce, and tomato.

To make veggie gravy, I use pre-made veggie broth in the box, or mix some up, using Better than Bullion.

For every cup and a half of veggie broth or so, I use 1 Tbsp. corn starch or arrowroot powder, make a slurry with some of the broth to dissolve the starch, and add to the rest of the broth. Then I just heat it until it's thickened. If you use arrowroot powder, you'll need to be careful not to bring to a boil, doing so ruins the thickening properties of arrowroot powder.