Veganomicon Recipes Online: Best Dishes to Try Today

If you’re a fan of plant-based cooking, chances are you’ve heard of Veganomicon—the beloved cookbook by Isa Chandra Moskowitz and Terry Hope Romero. But what if you’re looking for Veganomicon recipes online, ready to try tonight, without the book in hand?

You’re in luck! Today, I’ll be sharing a delicious, easy-to-follow Veganomicon-inspired recipe: Chickpea Cutlets with Savory Mushroom Gravy.

This recipe is a classic, hearty main that has won over vegans, vegetarians, and omnivores alike.

Whether you’re new to vegan cooking or a seasoned home chef, this recipe showcases the flavors, textures, and creativity that made Veganomicon a staple in kitchens everywhere. Plus, I’ll walk you through each step, offer tips for making it your own, and share some of my favorite ways to serve these cutlets for maximum comfort.

Prepare to fall in love with this satisfying, protein-packed meal—no matter your diet!

Why You’ll Love This Recipe

There are so many reasons to adore these Chickpea Cutlets with Savory Mushroom Gravy. First, they’re hearty and satisfying, with a texture that’s crispy outside and tender inside.

Made with simple pantry staples, they come together quickly and freeze beautifully for meal prep.

Even if you’re not strictly vegan, you’ll love how these cutlets mimic the comfort of classic breaded cutlets—without any animal products. The savory mushroom gravy takes things to the next level, making this dish perfect for weeknight dinners, holidays, or special occasions.

“This recipe is a go-to for family gatherings—everyone asks for seconds!”

Plus, you can dress them up or down. Serve with mashed potatoes and green beans, slice for sandwiches, or enjoy over a big salad.

If you’re searching for more plant-based comfort food, check out my All American Chili Recipe Cooking Light or my cozy Allens Green Beans Recipe for delicious sides.

Ingredients

Below is a table for the main cutlet and gravy ingredients. Scroll down for a handy list if you prefer!

For easy shopping, here are the ingredients in list form:

• Chickpeas (1 cup, cooked or canned)
• Olive oil (4 tbsp total, divided)
• Vital wheat gluten (1 cup)
• Bread crumbs (1/2 cup, plain)
• Water (1/4 cup)
• Soy sauce (3 tbsp total, divided)
• Dried thyme (1 1/2 tsp, divided)
• Paprika (1 tsp)
• Garlic (4 cloves, minced, divided)
• Salt and pepper
• Yellow onion (1 small, diced)
• Mushrooms (8 oz, any variety)
• All-purpose flour (2 tbsp)
• Vegetable broth (1 1/2 cups)

Equipment

• Mixing bowls – for combining ingredients
• Fork or potato masher – to mash chickpeas
• Measuring cups and spoons
• Large skillet – nonstick or cast-iron preferred
• Baking sheet – for oven method (optional)
• Spatula or tongs – to flip cutlets
• Saucepan – for making gravy

Instructions

1. Mash the chickpeas:

   In a large mixing bowl, use a fork or potato masher to mash the chickpeas until mostly smooth (a few chunks are okay for texture).

2. Add wet ingredients:

   Add 2 tbsp olive oil, water, and 2 tbsp soy sauce to the mashed chickpeas. Stir to combine.

3. Add dry ingredients:

   Add vital wheat gluten, breadcrumbs, thyme, paprika, garlic, salt, and pepper. Mix until a dough forms.

4. Knead the dough:

   Use your hands to knead the dough for about 2-3 minutes, until it becomes elastic and holds together well.

5. Shape the cutlets:

   Divide the dough into 4 equal pieces. Flatten each piece into a cutlet shape, about 1/2-inch thick.

6. Cook the cutlets:

   Stovetop method: Heat 2 tbsp olive oil in a large skillet over medium heat. Cook the cutlets for 6-7 minutes per side, until golden brown and firm.

   Oven method: Place cutlets on a lightly oiled baking sheet and bake at 375°F (190°C) for 20 minutes, flipping halfway.

7. Start the gravy:

   While the cutlets cook, heat 2 tbsp olive oil in a saucepan over medium heat. Add diced onion and cook until softened, about 3 minutes.

8. Add mushrooms and garlic:

   Add sliced mushrooms and 2 minced garlic cloves to the pan. Sauté until mushrooms are browned and their moisture has evaporated, about 5-7 minutes.

9. Add flour:

   Sprinkle the flour over the mushroom mixture. Stir to coat and cook for 1 minute to remove the raw flour taste.

10. Add broth and seasonings:

    Slowly pour in the vegetable broth while stirring. Add 1 tbsp soy sauce, 1/2 tsp dried thyme, salt, and pepper.

    Bring to a simmer and let cook for 5-7 minutes until thickened.

11. Serve:

    Plate the hot cutlets and generously spoon over the savory mushroom gravy. Enjoy immediately!

Tips & Variations

• Make it gluten-free: Swap vital wheat gluten for a gluten-free flour blend and add extra chickpeas for binding. Note: Texture will differ.
• Switch up the spices: Try adding smoked paprika, sage, or rosemary for a different flavor profile.
• Change the gravy: For a creamy twist, stir in a splash of unsweetened plant milk to the mushroom gravy.
• Batch cook & freeze: These cutlets freeze well. Cool completely, wrap individually, and freeze up to 2 months.
• Short on time? Prepare the gravy a day ahead—it tastes even better after the flavors meld overnight.
• Try it as a sandwich: Slice leftover cutlets and serve on crusty bread with greens and extra gravy.

Pro Tip: “If your cutlet dough feels too dry, add a splash of water. Too sticky? Sprinkle in a bit more breadcrumbs.”

Looking for more vegan meal prep ideas? Be sure to check out my Air Fryer Granola Recipe for a grab-and-go breakfast or snack.

Nutrition Facts

Values are estimates based on typical ingredients and serving sizes. Adjust according to your needs and brands used.

Serving Suggestions

• Classic comfort: Serve with mashed potatoes and roasted green beans for a “Sunday dinner” vibe.
• Easy lunch: Slice cutlets and add to grain bowls with steamed broccoli and a dollop of gravy.
• Holiday feast: Pair with cranberry sauce, sweet potatoes, and sautéed greens.
• Savory sandwich: Pile on a toasted ciabatta roll with crisp lettuce, tomato, and more mushroom gravy.
• Leftover magic: Dice and toss into stir-fries or salads for a quick protein boost.

For a sweet finish, whip up my Almond Cashew Clusters Recipe for a vegan-friendly dessert that’s as easy as it is satisfying!

Conclusion

Exploring Veganomicon recipes online opens up a world of plant-based possibilities, and these chickpea cutlets with savory mushroom gravy truly capture the spirit of the cookbook. With their satisfying texture, bold flavors, and easy customization, they’re sure to become a staple in your home kitchen.

Whether you’re cooking for yourself, your family, or a crowd, this recipe brings comfort and nourishment to the table—no fancy ingredients or complicated techniques required. Feel free to experiment, double the batch for meal prep, or try different gravies and seasonings to make it your own.

And remember, cooking vegan doesn’t mean sacrificing flavor or joy—it just means discovering new ways to delight your tastebuds.

If you loved this recipe, don’t miss my Bak Chor Mee Recipe: Authentic Singaporean Noodle Guide for another savory dinner idea. Happy cooking, and let me know your favorite Veganomicon-inspired creations in the comments!