Vegan mushroom and aubergine croquettes

Very good morning to all! Today is November 12 and I am 24 years old. Can you believe it? I started writing on the internet when I was 19 years old and I never thought I would be here for so long. 

As I promised you yesterday on stories, today I bring you the croquette recipe vegan mushrooms and eggplant. I prepared these croquettes on Saturday to take advantage of some vegetables that were oxidizing. The truth is that I hadn’t planned to bring it as a recipe, but since I got started I thought it might be a good idea to show you that in reality, some croquettes serve perfectly to take advantage of all the vegetables that remain in the bottom of the fridge.

Ingredients

4 handfuls of mushrooms (about 125 grams)
1/2 onion
1/3 eggplant
1 cup of unsweetened soymilk (or a non-sweet plant-based milk)
2 tbsp. soups of flour (wheat, spelled…)
Breadcrumbs (you can coat with gluten-free flour)
Garlic powder
Parsley powder
Salt
Olive oil
Oil Sunflower

Step by step

  1. Finely chop the onion, aubergine and mushrooms.
  2. Grease a pot with a splash of olive oil, heat and sauté the onion. When the onion is slightly golden, add the aubergine and mushrooms.
  3. Let sauté for a few minutes until golden, and add a pinch of salt. I chose a mushroom and garlic salt.
    We cut the mushrooms, onion and eggplant and sauté them.

    We cut the mushrooms, the onion and the aubergine and the sauté.

  4. When the vegetables are golden, add a cup of soy milk and stir.
  5. Next, add two tablespoons of flour (wheat , spelled…) and keep over medium heat, stirring constantly, until the cream thickens.
  6. When it thickens, turn off the heat and pour the dough onto a flat tray and let it cool.
  7. With the dough already warm, cover it with a cloth and put it in the fridge. I prefer to leave it overnight, but if not, you can leave it for at least 2 hours to thicken. If not, it will be more difficult for you to shape it.
    Let the dough rest in the fridge and then shape and coat.

    Let the dough rest in the fridge and then shape and batter.

  8. When the rest time has passed, we recover the dough and let it recover temperature while we prepare a dish with abundant breadcrumbs to which we will add a pinch of garlic, salt and parsley.
  9. Mix the breadcrumbs.
  10. Take two tablespoons and, with one of them, take a portion of dough of moderate size. Then, we pass it from one spoon to another, pressing the dough, until we manage to give it a cylindrical shape and something tighter.
  11. We pour it on top of the breadcrumbs and coat it.
  12. Next, we take it with our hands and press it lightly to give it that cylindrical shape. Don’t worry if it’s hard to get the shape right at first, it’s normal.
  13. Recommended: When they’re done, place them on a clean plate and put them in the freezer for 20 or 30 minutes. This way the croquette will gain body and strength and won’t fall apart in the pan. The shape is perfect even for the most beginners. We remove them and right after we fry them, without letting them rest.
  14. Finally, we put sunflower oil in the base of a small frying pan. I only put 1/2 a finger high of oil, because no more is necessary.
  15. Turn on the heat at medium power and let the oil heat up. When we notice it hot, we place the croquettes in the oil and brown them underneath. They will brown very quickly, so we turn them right away to brown them on all sides.
  16. Although they shouldn’t have absorbed much oil (the idea of having them in the pan for a short time is that) we serve them leaving them Let stand for a few seconds to expel the oil, if any.
  17. And that’s it! Remember to serve them hot.
    We batter, put the croquettes in the freezer and fry.

    We batter, put the croquettes in the freezer and fry.

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