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Blend in a blender:
1 c garbanzo beans
2 Tbsp olive oil
Mix in bowl:
1/2 c gluten flour
1/2 c breadcrumbs
1/4 c veggie broth or water
2 cloves finely chopped/pressed/grated garlic
2 Tbsp soy sauce
1/2 tsp lemon zest (I just squirted in some lemon juice)
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp sage (didn't have any, substituted chicken seasoning)
Add garbanzo mixture to bowl and stir together. Knead until strings of gluten form, shape into patties/nuggets and pan fry 6-7 minutes a side.
My mixture was on the wet side. I think my impatience in making breadcrumbs (that is, they were hardly DRY) contributed to this, but I'm not sure. I did add a little more gluten flour because I wasn't getting that sturdy gluteny-ness, but didn't want to add too much more.
It took a LONG time to cook them, too. I cooked them at real low for about 10 minutes a side and then turned them up a bit more and cooked them 10 minutes a side again. Maybe I was forming them too thick. Not sure. Anyway, they are REALLY tasty.
1 c garbanzo beans
2 Tbsp olive oil
Mix in bowl:
1/2 c gluten flour
1/2 c breadcrumbs
1/4 c veggie broth or water
2 cloves finely chopped/pressed/grated garlic
2 Tbsp soy sauce
1/2 tsp lemon zest (I just squirted in some lemon juice)
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp sage (didn't have any, substituted chicken seasoning)
Add garbanzo mixture to bowl and stir together. Knead until strings of gluten form, shape into patties/nuggets and pan fry 6-7 minutes a side.
My mixture was on the wet side. I think my impatience in making breadcrumbs (that is, they were hardly DRY) contributed to this, but I'm not sure. I did add a little more gluten flour because I wasn't getting that sturdy gluteny-ness, but didn't want to add too much more.
It took a LONG time to cook them, too. I cooked them at real low for about 10 minutes a side and then turned them up a bit more and cooked them 10 minutes a side again. Maybe I was forming them too thick. Not sure. Anyway, they are REALLY tasty.