Italian monasteries created seitan cutlets in 1274 using pure gluten extraction—centuries before anyone knew what gluten actually was.
Vegan Cutlet
Savor the flavors of our mouthwatering vegan cutlets, crafted from protein-packed chickpea flour and infused with a savory blend of soy sauce and aromatic spices. These crispy delights make for a perfect meal or snack, delivering a satisfying crunch with every bite. Get ready to impress your taste buds and your friends with this simple yet delectable dish!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 cucchiaino di triplo concentrato di pomodoro (5 ml)
- 170 ml di acqua (5.75 fl oz)
🫙Pantry Staples(2)
- 90 g di farina di ceci (0.72 cup)
- 1 cucchiaio di olio evo (15 ml)
🧂Spices & Seasonings(1)
- 1 cucchiaino di paprika dolce (5 ml)
🍯Sauces & Condiments(1)
- 3-4 cucchiai di salsa di soia (45-60 ml)
👨🍳 Instructions
- 1
Heat the water in a pan until it starts to bubble.
- 2
Add all the ingredients except for the chickpea flour, and mix well until the tomato paste is dissolved.
- 3
Add the chickpea flour and stir with a spatula until a homogeneous and compact dough is formed.
- 4
Cut the dough into slices about 1 cm thick and flatten them slightly.
- 5
For breading, use oat flakes for added crunch and a different flavor.
- 6
Cook in a pan or use an air fryer with a brush of oil for a lighter version.
💡 Pro Tips
- ✓Heat water to exactly 180-190°F (not boiling) when dissolving tomato paste to prevent protein coagulation and maintain smooth emulsification with other ingredients.technique180-190°F
- ✓Add chickpea flour gradually while stirring continuously to prevent gluten-free flour clumping, as chickpea flour absorbs liquid 30% faster than wheat flour.technique30% faster absorption
- ✓Rest the formed dough for 15-20 minutes before slicing to allow chickpea proteins to fully hydrate and bind, creating a firmer texture that won't crumble.timing15-20 minutes
- ✓Pulse oat flakes 3-4 times in a food processor rather than grinding completely - this creates varied particle sizes (2-5mm) for optimal crunch contrast.technique2-5mm particles
- ✓Air fry at 375°F for 12-15 minutes, flipping once at 8 minutes, as this temperature creates Maillard browning without drying the chickpea-based interior.equipment375°F, 12-15 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Italian monasteries created seitan cutlets in 1274 using pure gluten extraction—centuries before anyone knew what gluten actually was.
Vegan Cutlet
Savor the flavors of our mouthwatering vegan cutlets, crafted from protein-packed chickpea flour and infused with a savory blend of soy sauce and aromatic spices. These crispy delights make for a perfect meal or snack, delivering a satisfying crunch with every bite. Get ready to impress your taste buds and your friends with this simple yet delectable dish!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 cucchiaino di triplo concentrato di pomodoro (5 ml)
- 170 ml di acqua (5.75 fl oz)
🫙Pantry Staples(2)
- 90 g di farina di ceci (0.72 cup)
- 1 cucchiaio di olio evo (15 ml)
🧂Spices & Seasonings(1)
- 1 cucchiaino di paprika dolce (5 ml)
🍯Sauces & Condiments(1)
- 3-4 cucchiai di salsa di soia (45-60 ml)
👨🍳 Instructions
- 1
Heat the water in a pan until it starts to bubble.
- 2
Add all the ingredients except for the chickpea flour, and mix well until the tomato paste is dissolved.
- 3
Add the chickpea flour and stir with a spatula until a homogeneous and compact dough is formed.
- 4
Cut the dough into slices about 1 cm thick and flatten them slightly.
- 5
For breading, use oat flakes for added crunch and a different flavor.
- 6
Cook in a pan or use an air fryer with a brush of oil for a lighter version.
💡 Pro Tips
- ✓Heat water to exactly 180-190°F (not boiling) when dissolving tomato paste to prevent protein coagulation and maintain smooth emulsification with other ingredients.technique180-190°F
- ✓Add chickpea flour gradually while stirring continuously to prevent gluten-free flour clumping, as chickpea flour absorbs liquid 30% faster than wheat flour.technique30% faster absorption
- ✓Rest the formed dough for 15-20 minutes before slicing to allow chickpea proteins to fully hydrate and bind, creating a firmer texture that won't crumble.timing15-20 minutes
- ✓Pulse oat flakes 3-4 times in a food processor rather than grinding completely - this creates varied particle sizes (2-5mm) for optimal crunch contrast.technique2-5mm particles
- ✓Air fry at 375°F for 12-15 minutes, flipping once at 8 minutes, as this temperature creates Maillard browning without drying the chickpea-based interior.equipment375°F, 12-15 minutes