This recipe was originally written by Paige for Vega and appeared on MyVega.comImage belongs to MyVega.com
If you’re hosting a dinner you might be on the quest for the perfect entrée to amaze your friends and family. These savory, perfectly seasoned chickpea cutlets give you the taste and texture of a traditional holiday main course with a plant-based and functional twist.
This recipe calls for two of my favorite fall/winter herbs, sage, and thyme. Not only do they provide incredible savory flavor, but they also have functional properties to strengthen your immunity, boost cognition, reduce inflammation, and more.
Sage: The Journal of Clinical Pharmacy and Therapeutics has shown that even small amounts of sage extracts can help relieve symptoms of mild to moderate Alzheimer’s disease and increase recall abilities and memory retention in people.1
Thyme: This common herb doesn’t get enough recognition for its functional benefits. Research shows that it may help relieve a cough, is fungicidal and antiviral, making it another excellent addition for the “cold and flu season.” 4 5 6 Thyme also contains vitamin C and A, vitamins that contribute to your wellness.
Wet Ingredients :
- 3 cups cooked chickpeas, rinsed and drained
- 2 Tbsp olive or avocado oil
- Juice of 1 lemon
- 2 large cloves garlic, minced
- 3 Tbsp gluten-free tamari (use coconut aminos or sea salt to taste for a soy free option)
- 3 Tbsp vegan mayo or whipped aquafaba
Dry Ingredients :
- 1 cup amaranth or chickpea flour
- 1 tsp dried thyme
- 1 tsp rubbed sage
- Combine chickpeas, oil, lemon juice, vegan mayo, garlic and tamari in a food processor and process until mostly smooth with some chickpea pieces.
- In a bowl mix all dry ingredients together. Then add the dry ingredients to the wet ingredients working them together by hand.
- Form into patties.
- Sauté in pan with oil or bake in oven at 375 degrees for 15 minutes on each side.
- Top with Wild Mushroom Gravy or any sauce of your choice and devour.