Vegan Sticky Miso Glazed Chickpea Cutlets
Vegan Sticky Miso Glazed Chickpea Cutlets 🫘
These Vegan Sticky Miso Glazed Chickpea Cutlets are crisp chickpea patties finished in a shiny miso-soy glaze. Sesame seeds and green onion go on top. The centers stay soft. The edges stay fried. No meat. No dairy. Just a skillet dinner that looks like takeout.
I love spooning extra glaze onto the plate so every bite gets that salty-sweet shine. Brown the cutlets first, then glaze — if you sauce them too early, they go soggy. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Cutlets 💚
- 🌱 Completely vegan
- 🫘 Chickpea protein
- 🍯 Sticky miso glaze
- 🔥 Crisp pan-fried crust
- Sesame and green onion finish
- 🍽️ Fast skillet dinner
The Secret to Cutlets That Hold
Mash the chickpeas, don’t puree them. You want some texture. If the mix is wet, add breadcrumbs. Chill 15 minutes before you fry. Flip once. Then pour the glaze in and let it bubble until it coats like lacquer.
Frequently Asked Questions ❓
Which miso should I use? 🫘
White or yellow miso stays mellow. Red miso is saltier and stronger.
Can I bake them? 🔥
Yes. Bake at 400°F (200°C) for 20 minutes, flipping once, then brush with glaze and bake 5 more.
What do I serve them with? 🍚
Rice, steamed greens, or a cucumber salad.
🌱 Vegan Sticky Miso Glazed Chickpea Cutlets
Ingredients 🛒
For the Cutlets
- 1 can (15 oz) chickpeas, drained
- ½ cup breadcrumbs
- 2 green onions, sliced (white parts in the mix)
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil, for frying
For the Glaze
- 2 tablespoons white miso
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons water
- Sesame seeds and extra green onion, for topping
Instructions 👩🍳
- Mash the chickpeas, leaving some texture. Mix in breadcrumbs, garlic, white parts of the onion, soy sauce, nutritional yeast, salt, and pepper.
- Shape into 4 oval cutlets. Chill 15 minutes if the mix feels soft.
- Pan-fry in oil over medium heat 3–4 minutes per side, until deep golden. Set aside.
- Whisk the glaze ingredients in the same skillet. Simmer 1 minute.
- Return the cutlets and spoon the glaze over them until sticky.
- Plate with extra sauce, sesame seeds, and green onion.
Nutrition
| Nutrient | Per cutlet (1/4) |
|---|---|
| Calories | 220 |
| Protein | 8g |
| Net carbohydrates | 24g |
| Total carbohydrates | 28g |
| Fiber | 4g |
| Total fat | 8g |
| Sodium | 780mg |
Estimates based on chickpea cutlets and a miso-soy glaze. Exact numbers may vary by miso brand.
Notes & Tips 💡
- A pinch of chili flakes in the glaze is excellent.
- If the glaze gets too thick, loosen it with a splash of water.
- These reheat well in a skillet so the crust comes back.
- Leftovers keep 3 days in the fridge.
These Vegan Sticky Miso Glazed Chickpea Cutlets are crisp, salty-sweet, and dripping with glaze. A skillet dinner that tastes like you ordered in. 🫘🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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