Potato Latkes and Chickpea Cutlets...Vegan French Toast

My hubby asked for french toast for breakfast on Father's Day. I think rolls make yummy french toast because they don't get as soggy (I squish them down with a spatula while cooking so they aren't so thick)! So, I made rolls first (my vegan Crescent Roll recipe which can be found by doing a search on my blog for that name)and then dipped them in a combination of flour and soy milk and cooked them in a skillet with some vegan butter. Drizzled with some homemade "Buttermilk" Syrup (another recipe available by search on my blog :-) ), these were pretty yummy.

I love potato pancakes and when I saw this recipe for Potato Latkes, I had to try it!They were delicious! I used very little oil so they took a lot longer to cook than if I had used more oil and fried them. Very delicious with ketchup drizzled on top. I also made Chickpea Cutlets, a recipe I made very early on in our vegan journey. They were delicious but I haven't made them since, partly because they are pan fried and I do very little frying now. I used a lot less oil and didn't really fry them this time. They weren't as crispy but they were wonderful. I served them with mustard sauce. I have re-posted both recipes below. I also made a salad to round out the meal!

Potato Latkes
2 large potatoes, peeled, grated and squeezed dry
1 onion, chopped
¼ cup flour
2 T dijon
1 t baking powder
¼ cup canola oil

Combine all ingredients except oil in bowl. Season with salt and pepper. Heat 1 T oil in skillet. Scoop ½ cup potato mixture into skillet and spread to make patty. Repeat with remaining potato mixture. Brown on each side. Serve.


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 cup 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.