Vegan Chickpea Cutlets, PBNAF

Chickpea Cutlets served on a bed of fresh spinach ribbons with oven roasted baby new potatoes and a lima bean, carrot and mushroom gravy.  Who thought plant-based could be so good?

There is a recipe for chickpea cutlets posted at food.com by Emily Souliere that came from "Veganomicon" By Chandra Moskowitz and Terry Hope Romero.  The original recipe had olive oil as one of the ingredients and then fried.
This is a version of that recipe, but without the oil or frying in my attempt to follow the advice of Dr. Caldwell Esselstyn in his book, "Prevent and Reverse Heart Disease".

Ingredients:

1 can chickpeas, drained and rinsed
1/2 cup vital wheat gluten
1/2 cup plain nonfat whole grain breadcrumbs
1/4 cup non-fat vegetable broth
2 tablespoons low-sodium soy sauce
2 garlic cloves diced fine
1/2 teaspoon vegetarian "Not-Chicken" bouillon
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon hungarian paprika
1/4 teaspoon dry sage

Mash the chickpeas until no whole ones are visible, I use a potato masher. (If you use a food processor, be sure to just pulse and not over mix or you will end up with a texture which is completely wrong.)
Add remaining ingredients and knead for three minutes.

Divide dough into four equal pieces and flatten into a
shape resembling a flattened piece of chicken breast, about 4"x6".

Heat nonstick skillet to medium hot and arrange cutlets to cover
the bottom of the skillet. Flip after they have browned (about
4 minutes).  Set cutlets aside and brown two cups of sliced mushrooms in the same skillet.
Add two cups of mushroom broth. Simmer until thickened and place cutlets back into pan. Heat through.
Note that if you let these sit too long in the mushroom broth while you are waiting for that certain someone to finally get home from work, there won't be any broth left.  The patties will have soaked it all up.  Just saying.