Vegan Cream of Mushroom Chickpea Cutlets

Total Time: 30 MInutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 4

Ingredients
2 cups of cooked chickpeas
2 tbsp of cornstarch
1 tbsp of vital wheat gluten
!/2 cup of nutritional yeast
5 tbsps of reduced sodium soy sauce
1 cup of unsweetened vanilla almond milk
1 tsp of fresh rosemary
1 tsp of fresh thyme
2 cups of mushrooms, sliced

Directions
1. Place chickpeas, 1 tbsp of cornstarch, vital wheat gluten, nutritional yeast, and 3 tbsps of reduced sodium soy sauce in a blender. Puree until mixture is mostly smooth. Let sit for 10 minutes.

2. Pour unsweetened vanilla almond milk, rosemary, thyme and 1 tbsp of cornstarch in a sauce pan. Bring to a boil and let simmer for 20 minutes, stirring occasionally. Set aside.

3. Heat a medium sized frying pan to medium heat. Add in sliced mushrooms and 2 tbsps of soy sauce. Saute for 20 minutes, or until mushrooms have fully reduced.

4. Heat a large frying pan to medium heat and drizzle in a small amount of oil. Form 4 patties out of chickpea mixture and add to pan. Cook for approximately 5 minutes per side, or until each side is golden brown. Remove from pan.

5. To serve, portion each chickpea cutlet onto a plate. Portion mushrooms equally, then pour over sauce.