Name: Vegan Croquettes
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Ingredients: 4 sweet plantains (peeled and cut into chunks); 2 Tbsp. vegan butter; 1/4 cup vegan parmesan cheese; 1/4-1/3 cup tapioca flour; 1 tsp. sea salt; 1 Tbsp. nutritional yeast; 1 Tbsp. avocado oil; 1-1/2 cups breadcrumbs; 6-8 portabella mushrooms (finely diced); 1/2 yellow onion (finely diced); 1/2 tsp. sea salt; 1/2 tsp. black pepper; 1/2 tsp. garlic powder; 1/2 tsp. thyme; 1-2 Tbsp Worcestershire sauce; 1/3 cup avocado mayo; 1 tsp. chipotle powder; Pinch of sea salt

Bursting with flavor, these Latin-inspired, vegan croquettes are both savory and better-for-you, featuring a perfectly crispy exterior and a lusciously gooey interior. They’re generously stuffed with a sumptuous blend of portabella mushrooms and spices, creating a meatless yet satisfying filling. Ideal as a snack or appetizer for the holiday season, these vegan croquettes are sure to be a hit with friends and family, making you their favorite chef for these irresistibly delicious treats.

Vegan Croquettes

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Vegan Croquettes

Prep Time 40 minutes

Cook Time 25 minutes

Total Time 1 hour 5 minutes

Servings 32

Calories 45 kcal

Author Iso Rapalo

Ingredients

4 sweet plantains peeled and cut into chunks
2 Tbsp. vegan butter
1/4 cup vegan parmesan cheese
1/4-1/3 cup tapioca flour
1 tsp. sea salt
1 Tbsp. nutritional yeast
1 Tbsp. avocado oil
1-1/2 cups breadcrumbs

Portabella mushroom filling

6-8 portabella mushrooms finely diced
1/2 yellow onion finely diced
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. thyme
1-2 Tbsp Worcestershire sauce

Dipping sauce

Instructions

Bring large pot of water to boil over high heat. Add plantains and pinch of salt. Boil for 25-30 minutes. Remove and set aside.
In skillet over medium heat, add mushroom filling ingredients. Cook until liquid evaporates and set aside.
In large bowl, add plantains, vegan butter, nutritional yeast, vegan parmesan cheese and tapioca flour and mash until consistency is smooth and dough is formed.
Spread dough onto sheet pan and cover with plastic film. Refrigerate for 20 minutes.
Cut dough into medium circles and add dollop of mushroom mixture in the center. Fold dough over mushroom mixture, seal edges with fingers and shape into logs.
In two small bowls, add one with 1/2 cup water and avocado oil. In second bowl, add breadcrumbs.
Dip croquettes in bowl with water and then coat thoroughly with breadcrumbs.
Preheat air-fryer to 425 degrees F. Cook croquettes 25 minutes until golden, turning them over halfway.
In small bowl, mix dipping sauce ingredients until well combined.
Serve immediately.