Chickpea Cutlets, Green Beans in Browned Lemon Butter, and Cauliflower "Steaks"

I think this meal just made the top 5 list! I made a mustard sauce to drizzle on the cutlets and we also had the potato stack with this meal. Fabuloso! As usual, all of these recipes have been tweaked to fit our exact tastes!

Cauliflower "Steaks"
Thickly slice 1 head of cauliflower. Brush both sides of "steaks" with olive oil and sprinkle with freshly cracked black pepper and coarse sea salt. Place on cooking sheet sprayed with cooking spray. Bake at 415 for 15-20 minutes or until tender.


Chickpea Cutlets (Source: Veganomicon)
1 cup cooked chickpeas
2 T olive oil
1/4 cup vital wheat gluten (recipe called for 1/2 cup but I have found that we do not like too much of this ingredient. It makes for too much of a "bready" flavor and texture. A small amount gives nice texture and not much taste)
1/2 cup bread crumbs
1/4 cup faux chicken broth
2 T soy sauce
2 cloves minced garlic
1/2 t lemon zest
1/2 t dried thyme
1/2 t paprika
1/4 t dried rubbed sage
olive oil for panfrying

In a mixing bowl, mash chickpeas and oil. Add remaning ingredients and knead for 2-3 min. Preheat skillet and pour a small layer of oil into pan so bottom is covered. Form cutlets (I made round cutlets) - I made about 8-10 - and flatten to about 1/2 in thickness. Place in hot oil and panfry 4-6 min on each side.

Mustard Sauce (Source: Veganomicon)
(My adjusted version - I just can't make a recipe exactly as written! I always have to tweek it! I get that from my mom and sister :-) ). End result:Fabulous!!
2 T cornstarch
3/4 cup faux chicken broth (recipe called for veg broth but I was out)
3 cloves garlic, minced
1/2 t dried thyme
1/2 cup sherry cooking wine (didn't have any so left it out!)
1 T olive oil
1 T soy sauce
1/4 Dijon mustard plus 1 t mustard seeds (recipe calls for whole-grain Dijon but I didn't have any so this is how I improvised)
2 T lemon juice (called for 1 T but since I didn't use any wine, thought I would add a tad extra lemon juice)
2 T capers (with brine)

Combine cornstarch and broth and set aside. In small saucepan, combine remaining ingredients. Slowly whisk in cornstarch mixture. Cook until bubbly and thickened. Serve over chickpea cutlets.

Green Beans in Browned Lemon Butter (Source: Real Simple May 07 - sort of! This is the vegan version of course!)
1 lb green beans, trimmed and washed
4 T Earth Balance
2 t lemon juice
¼ cup chopped almods
¼ t coarse sea salt

Bring a large pot of water to boil and sprinkle some salt over the water. Add beans and cook until crisp tender (about 12 min). In a skillet, add butter and cook on medium heat until butter begins to brown. Add the almonds, lemon juice and salt. Swirl to mix. Add the green beans and cook 2-3 min more or until beans are tender.