Vegan Sticky Miso Glazed Chickpea Cutlets

ByHannah Peterson

These Vegan Sticky Miso Glazed Chickpea Cutlets are crispy on the outside, tender inside, and coated in a rich, umami-packed glaze. They’re perfect for a satisfying plant-based dinner that feels indulgent but can still be balanced for blood sugar control.

🛒 Ingredients

For the Chickpea Cutlets:

  • 1 can (15 oz) chickpeas, drained & mashed
  • ½ cup oat flour (or breadcrumbs)
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tbsp olive oil
  • Salt & pepper to taste

For the Sticky Miso Glaze:

  • 1 tbsp white miso paste
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1–2 tbsp maple syrup (adjust for sweetness)
  • 1 tsp sesame oil
  • 2–3 tbsp water

Toppings:

  • Sesame seeds
  • Chopped green onions

👩‍🍳 Instructions

  1. Make the Cutlet Mixture
    Mash chickpeas until mostly smooth with some texture. Mix in oat flour, nutritional yeast, soy sauce, spices, and oil.
  2. Shape
    Form into small oval or rectangular cutlets.
  3. Cook
    Pan-fry in a nonstick skillet over medium heat for 4–5 minutes per side until golden and crispy.
  4. Prepare the Glaze
    Whisk miso, soy sauce, vinegar, maple syrup, sesame oil, and water in a small bowl.
  5. Glaze & Finish
    Pour glaze into the pan and let it bubble and thicken, coating the cutlets evenly.
  6. Serve
    Plate and sprinkle with sesame seeds and green onions.

🍽️ Serving Suggestions

  • Serve with steamed broccoli or bok choy
  • Pair with brown rice or cauliflower rice
  • Add a fresh cucumber salad for contrast

📊 Nutrition (Approx. per serving)

  • Calories: ~220
  • Protein: ~9g
  • Carbs: ~24g
  • Fiber: ~6g
  • Fat: ~9g

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