We’re almost half way through Vegan MoFo III, the Vegan Month of Food.
Yesterday was Canadian Thanksgiving and, as promised, I’d like to share some of the tasty morsels my family enjoyed this year.
The main attraction was something I’m going to call Chickpea Cutlet Roulades.
I was inspired to make roulades by Lolo of VeganYumYum – she presented roulades in her Thanksgiving post last year. I used Lolo’s recipe for Chestnut Stuffing (more about that later) for the filling and the Chickpea Cutlet recipe from Veganomicon for the roulade shell. If you don’t yet own Veganomincon, what are you waiting for?! It’s an amazing cookbook and (for under $20!) it will have you eating super delicious delectables from sweet to savoury and everything in between. By now, the V-con Chickpea Cutlets are legendary and for good reason – they never fail to impress. Ever.
My husband gets to take all the credit here – he’s the chickpea cutlet king of the household. He made the cutlets and assembled the roulades.
Hey, I made the stuffing.
Assembly is easy stuff – just whip up the cutlet dough and make each cutlet larger than you usually would, about 5 x 7 inches or so: They need to be large enough to roll up. Pan sear each side in olive oil for 1 minute. Add stuffing of your choice in a line down the centre. Roll cutlet and stuffing up. Rest on seams. Secure with twine (just tight enough to sink into the cutlets, ever so slightly). Transfer to baking sheet or pan. Brush with olive oil. Bake for 15 – 20 minutes, depending on the thickness of your cutlets. Eat, preferably with mashed spuds, rosemary mushroom gravy and lots of green veggies.
More about that stuffing, other dinner accoutrement, and dessert in the coming days…