ChickPea Cutlets on Potato Mountain!!!!!

This is probably the 5th time we have made the Chick Pea Cutlets from the Veganomicon. The beauty of this recipe is the fact that they cook quickly and are much easier than most other seitan methods. Once they are browned on each side I like to finish them in the oven at 350 for about 10 minutes. We have also reduced the amount of soy sauce and salt in the broth, because the recipe is a bit salty when paired with gravy.
We have also started doubling or tripling the recipe so that we have leftovers, the cold Chick Pea Cutlets are fantastic on a sandwich(think cold fried chic'n)!!!! Unfortunately the leftover Chick Pea Cutlets were overlooked in the oven this time so I could not include them in with Addison's lunch the next day:(

This was our Sunday evening meal so we went all the way with the sides. I made a huge batch of mashed potatoes, and simple gravy(Better than Bullion no chicken broth, water, corn starch, garlic and onion powder, pepper and oregano)
We also had collard greens, which were rough chopped and quick seared with olive oil, garlic, salt and pepper. I really like seared collards, they have robust slightly bitter favor that stands up nicely to more sedate mashed potatoes.