If you’re looking for a meal to feed your soul or a simple and satisfying weekend dinner, this recipe is for you. My boyfriend and I came up with this one after trying a recipe from Hello Fresh that included chickpea fritters. We modified it, tweaked it, and added our own seasonings to make the closest possible thing to a deliciously seasoned chicken fried steak patty.

I have a weakness for gravy and one of the things I missed most since becoming vegetarian seven years ago was chicken fried steak and mashed potatoes. Now I can cure that craving anytime of the week. 😋 This recipe is extremely simple and easy to follow, and I encourage you to modify it and make it your own if that suits you! I’ve included the steps for my favorite vegan mashed potatoes, and recommend pairing this meal with some corn on the cob or other seasonal vegetable of choice.

Ingredients

makes about 2 servings

FOR CHICKPEA FRIED STEAKS

1 can chickpeas (garbanzo beans)
2/3 cup Tempura Batter mix (Substitute for 2/3 cup flour and one egg, making this recipe vegetarian instead of vegan)
1 tbsp Pickle juice (from a jar of pickles)
Cayenne Pepper
Mccormick Rotisserie chicken seasoning, poultry seasoning, or similar
Paprika
2 cloves Garlic (minced)
Vegetable oil

FOR MASHED POTATOES

3-5lbs russet potatoes
6 tbsp vegan butter
Vegan sour cream (optional)

FOR GRAVY
Use a vegan gravy mix or make your own using this recipe! If you use a gravy mix, I recommend mixing in a tablespoon or two of nutritional yeast a sprinkle of cayenne pepper for added flavor.

Instructions

FOR CHICKPEA FRIED STEAKS

(Get your potatoes boiling before making your chickpea steaks!)

Drain and rinse chickpeas.
Mash with a potato masher in a mixing bowl until smooth. (some bigger chunks may remain.)
Whisk together 2/3 cup tempura mix (or 2/3 cup flour + 1 egg for a vegetarian recipe without mix) with 1/3 cup ice cold water in a separate medium sized bowl.
Add 1 tbsp pickle juice, 1 tbsp Rotisserie chicken seasoning (or similar), 1 tsp paprika, and minced garlic to bowl of tempura mix. Season lightly with salt, pepper, and cayenne pepper. Whisk to achieve a slightly runny, pancake batter consistency.
Mix batter into bowl with mashed chickpeas and stir well.
Heat a few inches of vegetable oil in a large skillet for frying. Once hot, use a 1/3 size measuring cup to spoon mix into pan and create large “steak” shaped patties. (Use about two scoops per patty.)
Fry 5-6 minutes per side or until golden brown and crispy.
Transfer to a paper towel lined plate and sprinkle with salt.

FOR MASHED POTATOES

Wash and peel 3-5lbs of russet potatoes, leaving some skin on if preferred. Cut into medium sized chunks for faster cooking.
Place chopped potatoes into a large pot and cover with lightly salted water.
Boil 30-45 minutes or until soft and water becomes starchy.
Drain potatoes and return to pot.
Melt 6 tbsp of vegan butter and pour over potatoes. For an extra touch, add two tbsp of vegan sour cream, and season with lots of salt and pepper.
Mash to desired consistency.

SERVE!

Top potatoes and chickpea fried steaks with country gravy, season with a little paprika, and serve with corn on the cob or other vegetable on the side. Enjoy my veggie friends. ❤