Lemon Piccata "Cutlet" recipes-vegan
Adapted from: Original Recipe

• 1 head cauliflower, florets broken apart

• 1 15-ounce can chickpeas, drained and rinsed

• 1 onion, diced small

• 2 garlic cloves, minced

• 1 teaspoon turmeric

• 1 teaspoon chikin bouillion or vegan chicken salt

• 1 cup panko bread crumbs

• Pepper to taste

Place cauliflower, onion, and garlic in instant pot with the minimum required chicken stock.  Cook for 5 minutes. Rapid Release Strain liquid keeping the cauliflower, garlic, and onion. (pro tip, use the flavorful liquid as a stock in another recipe!)


In a large bowl, add drained chickpeas, smash with masher.  Add rest of ingredients.  Mash till it comes together. It will be wet but hold together without falling apart.  If it's too wet, add a touch of flour/starch of choice and combine.  Using a large cookie scooper, scoop out 2 inch balls and form into patty. Place on to an oiled pan or baking dish.Continue with the rest of the mix. Bake for 25 minutes, flip the patties, and bake for another 20 minutes, or until browned.