Name: Crispy Baked Chickpea Cutlets with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Canned Chickpeas, drained; 3 tbsp Vital Wheat Gluten; 2 tbsp Nutritional Yeast; 2 cups Broccoli florets; 2 tbsp Vegetable Broth; 1 tsp Olive Oil; 0.5 tsp Garlic Powder; 0.5 tsp Onion Powder

Crispy Baked Chickpea Cutlets with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chickpea Cutlets with Roasted Broccoli

Oven-baked chickpea and wheat gluten cutlets seasoned with savory herbs, served alongside charred roasted broccoli for a satisfying crunch.

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NUTRITION

Protein

35.1g

Fat

8.6g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas, drained

3 tbsp Vital Wheat Gluten

2 tbsp Nutritional Yeast

2 cups Broccoli florets

2 tbsp Vegetable Broth

1 tsp Olive Oil

0.5 tsp Garlic Powder

0.5 tsp Onion Powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
In a medium bowl, mash the chickpeas with a fork until mostly smooth but with some texture remaining.
3
Stir in the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and vegetable broth.
4
Knead the mixture for 1-2 minutes to develop the gluten, then shape into two flat cutlets.
5
Place the cutlets and broccoli florets on the baking sheet in a single layer.
6
Lightly spray or brush the cutlets and broccoli with olive oil and season with a pinch of salt and pepper.
7
Bake for 20-25 minutes, flipping the cutlets halfway through, until they are firm and the broccoli is tender with charred edges.