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.