Chickpea Parmigiana with Sun-dried Tomato Sauce

Chickpea cutlets really were the greatest discovery of all time.

We’re testing out all of our old chicken favorites by replacing the meat based recipes with chickpeas and using vegan cheese as a substitute as well.  These came out wonderful and although it usually grosses me out to eat things that resemble meat or poultry, I really love that these have the same texture and consistency as chicken cutlets…without the cruelty!

1 batch chickpea cutlets

1 cup mozzarella Daiya cheese OR 1 cup shredded regular mozzarella

FOR THE SAUCE

2 cups chopped tomatoes

3/4 cup sun-dried tomatoes, soaked for 30 minutes

1/4 cup fresh basil leaves, chopped

2 tbsp olive oil

1 tbsp apple cider vinegar

2 cloves garlic, minced

1/2 tsp sea salt

1/2 tsp dried oregano

1/4 tsp white pepper

  • Preheat oven to 40 degrees
  • Blend all ingredients for the sauce together in a blender until smooth
  • Spoon sauce mixture evenly over chickpea cutlets then top with cheese
  • Bake at 400 degrees for 10 minutes, then place under the broiler for 1 or 2 minutes, until cheese begins to bubble

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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