So it's Monday, and I've been eating leftover holiday food for lunch and dinner daily. I'm over it, but I also don't want to be wasteful. Cue the Chickpea Cutlet! It's not exactly healthy, being fried in oil and all, but it's easy to make and can be paired with most leftover holiday sides. I paired this one, with mixed mushroom wild rice made by my aunt for Thanksgiving. For whatever reason I'm consuming a ton of mushrooms lately, which can't be that great for me, but...somebody stop me (Jim Carrey voice)! This dish in particular is mushroom heavy with the rice having mixed mushrooms as well as the cutlet. I'm just going to write about how I made the cutlet, it took me all of 15 minutes. Just a reminder I don't measure out ingredients. As always, replace/ use what you want...and ENJOY!

INGREDIENTS:

Chickpeas

Green Onion

Cremini Mushrooms

Wheat Flour

Unsweetened Almond Milk

Olive Oil

SEASONINGS:

Creole Seasoning

Italian Seasoning

Black Pepper

Nutritional Yeast

Vegan Chipotle Mayo

RECIPE:

Finely chop up the green onions and mushrooms, and then throw all ingredients into a bowl and mash. You can also use a blender, but I wouldn't recommend blending for too long. The consistency you're looking for is a thick, mushy and solid (similar to when you're making burgers). Then add all the seasonings. Next put a good amount of oil into the pan and heat it up. Spoon out some of the chickpea mixture, and put it into the pan. Make sure the mixture is flat and thin, rather than thick and raised. That's the key to it being a cutlet, and not a burger. Fry the cutlet on both sides, until it is browned and staying put together. Then serve, maybe with a little vegan mayo on the side or hot sauce!