Here are two recipes for a fast satisfying vegan main dish.CHICKPEA CUTLETS 6 cutletsThe texture we’re looking for is firm and a bit crispy on the outside and chewy on the inside.

1 cup of cooked chickpeas, drained and rinsed\
2 cloves garlic, minced
2 TBS. extra virgin olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 TBS, soy sauce
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp dried sage
1/2 teaspoon grated lemon zest (optional)
Olive oil for pan frying

If using a food processor, you can pulse the garlic cloves before the chickpeas instead of mincing them. In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork. Alternately, you can pulse the chickpeas in a food processor. Transfer mixture into a mixing bowl when done.Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.Preheat a large heavy-bottomed skillet over low-medium heat. Cast iron works best. Divide the cutlet dough into 2 equal pieces. Then divide each of those pieces into 3 separate pieces (so you’ll have 6 all together). To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 4 by 3 inch oval cutlet shape.Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch. You can cover the pan between flips to assure they cook more thoroughly. You can also use a spatula to press down on them while they’re cooking, so that they cook more evenly. Now, let them rest for about 10 minutes before eating.I try not to skip the lemon zest as it adds to the flavor and they really sing with gravy.SOURCE: Veganomicon cookbook by Isa Chandra Moskowitz & Terry Hope Romero BROWN GRAVY

1/4 cup Whole Wheat Flour
2 Tbs Nutritional Yeast
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
2 cups Vegetable Broth low sodium
2 Tbs Soy Sauce low sodium
1/2 tsp Yellow Mustard
1 TBS gravy browning sauce (optional)
1 TBS cornstarch or arrowroot

Toast dry ingredients over low heat until aromatic
Slowly add veggie broth, whisking to remove any clumps
Add soy sauce, mustard, and kitchen bouquet and stir to combine
Simmer on med-low heat until bubbly and thickened

Adapted from brandnewvegan.com recipe by Chuck Underwood