Source: Veganomicon (slightly modified)
Makes 8 cutlets
2 cups garbanzo beans (cooked, or from two 15 oz. cans)
2 TB olive oil (plus extra)
1 cup vital wheat gluten
1 cup seasoned bread crumbs
1/2 cup vegetable broth
1/4 cup soy sauce
1 tsp lemon zest
1/2 tsp paprika
1. Preheat oven to 375. Place beans & oil in food processor & pulse until mashed. Transfer to large bowl.
2. Stir in rest of ingredients & knead for about 3 minutes, until strings of gluten have formed.
3. Divide the dough into 8 pieces, and stretch each one into a cutlet. Place on oiled baking sheet & brush with olive oil. Bake 10 minutes per side or until lightly browned.
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