Yup, it’s yet another variation of the vcon chickpea cutlets. This time it’s black-eyed peas and mazoh. Red swiss chard with lemon tahini miso sauce, mashed potatoes, and skulking in the back of the photo is a portabello mushroom with Penzey’s Chicago Steak Seasoning. 
Black-eyed pea and mazoh cutlets
1 cup cooked black-eyed peas
1/4 cup water
2 TBS soy sauce
2 TBS olive oil
1 TBS Herbes de Provence
1 tsp hot paprika
1/2 cup vital wheat gluten
1/2 cup mazoh meal
Blend together the beans, water, soy sauce, olive oil, herbs, and paprika.
In a medium bowl mix together bean mixture, wheat gluten, and mazoh. Knead a few minutes. Break into 4 pieces. Flatten out into cutlets and fry in a little canola oil for about 5 minutes a side until golden brown.
Vegan Dance if you want to 
Looks great! I really like what you did with the chard. I never really know what to do with it! :)http://www.haymarket8.blogspot.com
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You had me at Herbes de Provence! What an interesting variation, I love me some black eyed peas! If only wheat wasn't being so evil to me these days 😦
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This sounds like such an interesting combination.
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