- 6
Ingredients
- 1/2 cup cashews, soaked in warm water for 1 hour, water reserved
- 1/4 cup reserved soaking water
- 1/4 cup vegan mayonnaise
- 1/4 cup fresh lemon juice
- 1 tablespoon caper brine
- 1 teaspoon dried dill
- 3 cups shredded cabbage
- 1 cup grated or julienned carrot
- 1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 1 tablespoon liquid aminos
- one 15-ounce can artichoke hearts (about 8 hearts), rinsed and drained.
- 1 cup cooked brown rice
- 1/4 cup + 1 tablespoon chickpea flour
- 1 tablespoon old bay seasoning
- 1/2 to 1 teaspoon kelp granules (depending on taste preference)
- 1/2 teaspoon dried dill
- salt and pepper to taste
- brown rice bread crumbs (or regular bread crumbs)
- vegetable oil for pan-frying
- vegan hamburger buns or sandwich rolls
- cheese sauce (or this one
- sliced avocado
Preparation
Step 1
Combine the tartar sauce ingredients in a food processor or blender and process/blend until smooth.
Combine the shredded cabbage and carrots in a large bowl and add 1/2 cup tartar sauce. Mix until fully combined. Let chill for at least 1 hour.
Heat a large frying pan, preferably cast iron, over medium heat. Add the chickpeas and cook for a couple of minutes. Add the liquid aminos and cook, stirring occasionally, for 5 to 7 minutes or until the liquid has been absorbed. Remove from the heat. Use a fork or a pastry cutter to gently mash the chickpeas. You only have to mash them a little bit- you still want them a little chunky.
Place the artichoke hearts in a food processor and pulse 5 to 7 times until the artichokes are broken down into little pieces (but not mushy).
Combine the chickpeas, artichokes, rice, and chickpea flour in a large bowl. Use your hands to mash and squeeze the mixture until it is fully combined and will hold together when you squeeze it. If it doesn't hold together, add more chickpea flour by the tablespoon until it holds. Add the spices and mix until combined.
Line a baking sheet with parchment paper. Pour the bread crumbs into a shallow bowl. Divide the mixture into 6 equal sections. One at a time, shape 1 section of the mixture into the filet shape of your choice, place in the bread crumbs, and gently flip until all sides are covered. Gently shake off the excess crumbs and place on the prepared baking sheet.
Heat a large frying pan over medium heat. Add oil until the bottom of the pan is thinly coated. Once the oil begins to shimmer, add 2 to 3 filets to the pan. Let them cook for about 4 minutes (flipping once halfway through) or until both sides are golden. Remove the filets from the pan and transfer to a plate lined in paper towels to absorb the excess oil. Cover with a clean kitchen cloth while you repeat with the remaining filets (adding more oil if necessary).
To assemble the sandwich, on the bottom half of a sandwich bun or roll, spread the cheese and on the top half, spread the tartar sauce. On top of the cheese sauce, place a filet, then some avocado slices, a pile of slaw, and then top with the top half of the bun/roll. Serve immediately. Leftover filets and slaw can be refrigerated in airtight containers for 3 to 4 days. Enjoy!
To make this meal gluten-free, simply use gluten-free bread or sandwich rolls.