• Combine 1 Tbl of ground flax with 3 Tbl of water. Allow to sit for at least 10 minutes to thicken.
• In the bowl of a food processor, add the chickpeas, green onion, parsley, salt, pepper and garlic. Pulse a few times until it's a coarse mixture. Remove to a large bowl.
• No need to clean the processor, just add the carrots and mushrooms. It is imperative that the mushrooms (if using canned) are squeezed completely dry. Process until finely minced. Add to the chickpea mixture.
• Add the flax mixture, flour and panko breadcrumbs. Stir to combine. If it seems to moist, add more flour or panko. It will still be sticky, but should be workable. Damp hands make working with this a bit easier.
• Using a handful of the mixture, form into a rough ball shape. Completely coat the formed cutlets in light coating of flour. I found it simpler to do this when patting between my hands.  Then into almond milk (again, you can pat it on if that's easier for you) and back into the flour.
• Heat a pan over medium high to high heat and add oil suitable for pan-frying. Add the roughly shaped balls to the pan 1 at a time, press into a cutlet shape with the spatula and fry until golden on one side. Flip and repeat. Remove to paper toweling to cool.

TO MAKE THE WHITE "MILK" GRAVY:

• If there is still a bit of oil in the pan from cooking the steaks, simply add the flour to it.  You want it to create a thick paste (or roux).  If the oil is gone, just as a teaspoon or so.  You don't need much. Cook the flour for about a minute to remove that raw flour taste.  Add about 1/4 c of the almond milk and whisk until smooth.  Add the rest of the milk and seasonings, cooking until thickened.