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Do you have any doubts regarding the fact that vegan dishes can be delicious and unusual? If so, then you should definitely taste carrot and chickpea cutlets with special sauce that can easily be called vegan “mayonnaise”! The taste and aroma of this dish will not leave you indifferent! Vegetarian Carrot and Chickpea Cutlets recipe is one of the most beloved among vegetarians.
- flax meal : 2 Tbsp
- Hot boiling water : 60 ml
- mustard : 2 tsp
- olive oil : 150 ml
- salt : 0.5 tsp
- sugar : 1.5 tsp
- lemon juice : 4 Tbsp
- chickpea : 250 g (soaked in water)
- carrots : 1 piece (medium-sized)
- onion : 1 piece
- garlic : 2 clove
- nutmeg : 0.3 tsp
- black pepper : 0.5 tsp
- soy sauce : 1 Tbsp
- whole-wheat flour : 4 Tbsp
Stages of cooking
Wash the soaked chickpea in cool water and place the product into a deep bowl.
Blend the chickpea well until you get a smooth mass.
Chop the onion and garlic. Fine grate the carrot.
Add the vegetables, 2 tablespoons of lemon juice, soy sauce, black pepper, 1 teaspoon of sugar and whole-wheat flour to the blended chickpea mass.
Mix the chickpea mass well.
Form the cutlets and dredge them with flour on both sides.
Take another bowl and add 2 tablespoons of flax meal inside.
Pour the flax meal with hot boiling water and mix it well to get smooth mass. Leave the bowl aside and let the mass cool down a bit. Meanwhile, get the other ingredients for the sauce ready.
Add mustard, the rest of sugar, salt and lemon juice into a bowl and blend everything well.
Do not switch the blender off and carefully add olive oil. Continue blending for a couple of minutes. That’s it! Your vegan “mayonnaise” is now ready!
Fry the cutlets on both sides and serve them with the sauce and fresh vegetables! Bon appétit!