What makes Bean Fillets great is their versatility. You can bread and fry them for a delicious, crispy treat rich in protein. They also work well pan-seared, adding a savory, crispy layer, or tossed into stews and casseroles where they soak up all those wonderful flavors.
They hold their shape, tear into fibrous pieces, and bring a hearty feel to any dish. If you're looking for something new and substantial in your plant-based cooking, Bean Fillets are a game-changer. They add both texture and taste, making any dish more exciting and satisfying.
Choosing these for breading and frying instead of mushrooms is a better option; Especially for those attempting to create a substitute for fried chicken corpse bits.
Tips
- Add finely chopped herbs like parsley or cilantro for a fresh twist.- Marinate the fillets in a mixture of vegetable broth, soy sauce, and spices for an hour before cooking to enhance the flavor.
- For a healthier preparation, you can bake the fillets at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden brown and firm.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed2 tbsp tapioca starch
1 tbsp vital wheat gluten
1 tsp soy sauce or tamari
1 tsp mushroom extract or powder (optional for extra umami)
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
Salt to taste
1/4 cup vegetable broth or water (as needed for moisture)
Instructions
Blend the chickpeas in a food processor until smooth.Mix in the tapioca starch, vital wheat gluten, soy sauce, mushroom extract, olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt until a dough forms. If the mixture is too dry, gradually add vegetable broth or water until it reaches a firm yet pliable consistency.
Shape the mixture into small patties or chunks.
Steam the patties or chunks for 20 minutes to set the texture.
Pan-Sear in a hot skillet with a little oil until golden brown on all sides, or bread and fry for a crispy exterior.
