Vegan Chickpea Parmesan
This veganized take on chicken parm is made from chickpea cutlets that are cooked up with a crispy cornmeal crust, drenched in marinara sauce and sprinkled in cashew Parmesan cheese.
Servings: 4
Calories: 577kcal
Ingredients
For the Chickpea Cutlets
- 1-14 oz. can chickpeas, drained and rinsed
- ½ cup cornmeal
- ¼ cup chickpea flour
- 1 small onion, quartered
- 3 garlic cloves, minced
- 2 tbsp. chopped fresh parsley
- 2 tbsp. unflavored soy or almond milk
- 1 tbsp. ground flax seeds
- 1 tbsp. lemon juice
- salt and pepper to taste
For the Batter
- ½ cup unflavored soy or almond milk
- ¼ cup cornstarch
- 2 tbsp. ground flax seeds
For the Cornmeal Coating
- ½ cup cornmeal
- 1 tsp. Italian seasoning blend
- ¼ tsp. salt
- ¼ tsp. black pepper
For Frying
- about ¼ cup olive oil
For Serving
- 2-3 cups marinara sauce, store bought or homemade
- cashew Parmesan cheese
- cooked pasta, plus extra marinara sauce (optional)
Instructions
- Place all chickpea cutlet ingredients into food processor. Pulse just until well mixed and chickpeas are finely chopped. Transfer mixture to a container and refrigerate at least 30 minutes.
- Stir all batter ingredients together in a small bowl. Allow to sit for at least 10 minutes.
- Stir all cornmeal coating ingredients together in a separate bowl.
- Remove chickpea cutlet mixture from refrigerator and shape into 4 ovals, about 5 inches long and 3 inches wide.
- Generously coat the bottom of a large nonstick skillet with oil and place over medium heat. When oil is hot, dip each side of a chickpea cutlet into batter, then into cornmeal mixture to coat. Place in skillet. Repeat for as many cutlets will fit in the skillet without overcrowding. Cook until browned and crispy on bottoms, about 5 minutes. Flip and cook another 5 minutes on opposite sides. Repeat until all cutlets are cooked, adding oil to the skillet as needed between batches.
- Serve topped with marinara sauce, optionally over pasta and sprinkled with cashew Parmesan.
Notes
Prep time includes chill time for the chickpea cutlet mixture.
This recipe makes more than enough batter and cornmeal coating.
Nutrition information does not include pasta.
Nutrition
Calories: 577kcal | Carbohydrates: 83.5g | Protein: 13.3g | Fat: 21.6g | Saturated Fat: 3.5g | Sodium: 1290mg | Potassium: 910mg | Fiber: 13.7g | Sugar: 15.6g | Calcium: 120mg | Iron: 5.8mg