Vegan Chick’n Parmesan Ⓥ

Ingredients:

• 2 & 2/3 cup of garbanzo fava flour
• 1 cup of water + a dash of veggie broth
• 2 tsp cornstarch
• The following are optional, but this was what I used: make it your own flavor if you want by adding more or less of any:
• 1 tsp vegan chickenless seasoning
• 1 tsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp garlic salt
• 1/2 tsp oregano
• 1/2 tsp parsley
• pinch of cumin, paprika, salt & pepper
• Vegan Panko or bread crumbs (I used about a cup of plain ones & added seasonings):
• 1/2 tsp garlic salt
• 1/2 tsp parsley
• Pinch paprika, salt and pepper
• vegetable oil for frying
• 1 cup marinara sauce of choice
• 1/2 cup vegan Mozzerella shred’s

Method:

1. ^{_{Mix all the dry ingredients in a bowl EXCEPT for the breadcrumbs, 1/2 tsp garlic salt, 1/2 tsp parsley, pinch of paprika, salt & pepper!}}

2. Add the water & broth. Mix until it forms a dough. I let it sit in the fridge for about 10 minutes then separate into 4 even balls of dough. 

3. Use a flat pan with edges, mix the Panko and spices and add a ball to the pan. Press the patty down to get some crumbs on both sides and flatten it into a patty shape. Flip it over a couple of times to coat it well. 

4. Preheat the oven to 425°F. Pan fry your bread crumb coated patties for a couple of minutes per side in the heated vegetable oil. Keep your eye on them! I also like to crisp them up in the air frier for a few minutes.

5. Add tomato sauce to the top of the patties & sprinkle vegan Mozzerella cheese on top. Bake for 8-10 minutes.