1 pound of tiny potatoes (about the size of grape tomatoes), halved
for the cutlets
17 ounces can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1 cup vital wheat gluten
1 cup plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried sage
4 cloves garlic, pressed or grated with a microplane grater
1 teaspoon grated lemon zest
Olive oil for pan frying
for the sauce
1/2 cup agave nectar
1/2 cup prepared mustard
One bunch of kale, washed and torn into bite-sized pieces
2 TB soy sauce
Preheat oven to 425. Whisk together all first six ingredients in a medium-sized pyrex dish. Add in the potatoes and toss until well mixed.
Cover with aluminum foil and place in the oven for 25 minutes.While you are waiting for the potatoes to roast, make the chickpea cutlet mixture, by first mashing the chickpeas in a bowl with the olive oil. Add the rest of the ingredients and combine well with a Kitchen Aid Mixer for 3-5 minutes. Form into 4-6 cutlets.
Once your potatoes have roasted for 25 minutes, remove the foil and place the potatoes back into the oven for 20-30 more minutes, giving them a good stir every 10 minutes. They are done when they are carmelized and slightly browned around the edges, but not burnt.
When your potatoes look like they have about 10 more minutes to go, begin frying the cutlets in a large skillet over medium high heat, about 6-7 minutes on each side.
In a separate large saucepan, place the kale and soy sauce and saute over medium high heat for 5 minutes.
Serve immediately with the agave mustard dipping sauce.