Piccata Cashew Chickpea Medallions Recipe

Piccata Cashew Chickpea Medallions Recipe

Ingredients

Makes 4 servings

• 1 large garlic clove, crushed
• ¾ cup unsalted roasted cashews
• 1 cup cooked or canned chickpeas, drained, rinsed and blotted dry
• ¾ cup wheat gluten flour (vital wheat gluten)
• 2 tablespoons soy sauce
• 1/2 teaspoon sweet or smoked paprika
• 1/4 teaspoon turmeric
• salt
• 2 tablespoons olive oil
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers
• 2 tablespoons minced fresh parsley
• freshly ground black pepper
• 1 tablespoon vegan margarine

Method

1. Preheat the oven to 275° F
2. In a food processor, combine the garlic and cashews and process until finely ground
3. Add the chickpeas and pulse until chopped
4. Add the flour, soy sauce, paprika, turmeric and salt to taste and pulse until well mixed
5. Turn the mixture out onto a work surface and mix with your hands for a minute or two to fully incorporate
6. Divide the mixture into eight pieces and shape into 1/4-inch-thick medallions
7. In a large skillet, heat the oil over medium heat
8. Add the medallions, cover and cook until nicely browned, about 5 minutes per side
9. Transfer the medallions to a baking sheet and keep warm in the oven while you make the sauce
10. To the same skillet, add the wine, lemon juice, capers and parsley
11. Season with salt and pepper to taste
12. Simmer until the liquid is reduced by a third
13. Swirl in the margarine, stirring until melted
14. Transfer the medallions to dinner plates and drizzle with the sauce
15. Serve immediately

Full List of Beans Recipes
Full List of Piccata Recipes