By: Eden Valley Farms
(POSTED: November 6, 2003)
Chickpea Patties with Vegan Gravy
This is a great holiday dinner recipe, especially for Thanksgiving. I like to start the meal with Butternut Squash Soup, then serve the chickpea patties with Herbed Stuffing, and a green vegetable, such as green beans dressed with lemon, olive oil, and pinenuts. This meal has gone over really well with everyone who has tried it, even those who would never think to eat something so healthy! The gravy is essential, because its flavor really complements the patties.
Chickpea Patty Ingredients:
- 1 large stalk celery, minced
- 2 scallions, minced
- 1 1/2 cup cooked chickpeas (garbonzo beans)
- 1-1 1/2 cups cooked brown rice
- 1/2 cup whole grain bread crumbs
- 1-2s Tablespoon nutritional yeast
- 1-2 Tablespoons tamari
- 2-3 Tablespoons olive oil
- a handful of chopped, fresh parsley
- water or broth, as needed for consistency
Vegan Gravy Ingredients:
- 1 Tablespoon olive oil
- 2 Tablespoons whole wheat pastry flour, or millet flour
- 3/4-1 cup vegetable broth
- 2 Tablespoons nutritional yeast
- 1 Tablespoon tamari
To make the patties:
1. Preheat the oven to 375°.
2. Sauté celery and scallion in a little water until soft.
3. Mash chickpeas, rice, bread crumbs, nutritional yeast, tamari, and olive oil together either by hand with a fork or potato masher or in a food processor. The texture varies quite a bit, depending on how thoroughly you mash the ingredients together. It's good regardless, but experiment to see what you like best. I often put half in food processor and purée, then pulse the rest in to leave some texture.
4. Stir in cooked vegetables and chopped parsley.
5. Add the vegetable broth or water until the mixture has a consistency that will enable you to form patties that will hold together, but still be firm enough to keep their shape. You probably won't have to add much extra liquid, if any at all, if you used a food processor.
6. Form into patties and bake on a baking sheet for about 25-30 minutes, or until crisp and browned on the outside.
7. Serve hot, topped with gravy.
To make the gravy:
1. In a small saucepan over medium heat, lightly toast the flour, then add olive oil and whisk together to form a roux.
2. Turn heat to medium high and add vegetable broth one fourth cup at a time, whisking continuously and adding more only when the gravy is smooth and has thickened. Add more broth, whisking continuously until gravy has reached desired consistency.
3. Pour over chickpea patties, stuffing, mashed potatoes, etc.