Vegan seitan croquettes with mushrooms

Hi Hi! How are you?  Today I bring you the vegan seitan croquettes that I showed you yesterday by Instastories!

prepared these croquettes with a homemade Seitan that my roommate prepared. She made it following the recipe from my book, but you can also use purchased Seitan (carrefour, organic stores and some other supermarkets) or by following this recipe that I leave you here.


1 thick seitan slice
2 cups unsweetened soy milk
1/2 onion
2 handfuls of mushrooms
3 tablespoons of flour (I used wheat)
Breadcrumbs with garlic and parsley
A pinch of salt
Olive oil
Oil for frying: I used sunflower oil.< br> We will need a large flat dish to rest the dough

Step by step

  1. First we are going to chop the onion and sauté it in a pot greased with olive oil.
  2. When the onion begins to take on a little color, add the chopped mushrooms and brown them too. Add more olive oil if necessary.
    We chop the onion, mushrooms and seitan for the filling of our vegan croquettes.

    We chop the onion, mushrooms and seitan for the filling our croquettes.


  3. Next, we cut the sietane into small cubes and add it to the pot as well.
  4. We are going to brown everything for 8 – 10 minutes, until the seitan acquires a slightly toasted texture.
  5. At this point,  add 3 tablespoons of wheat flour to the pot and stir very well.
  6. Keep over medium heat, to lightly toast the flour for 2 minutes.
  7. Add 2 cups of non-dairy milk to the pot and keep it for 3 minutes in a gentle boil, with the fire at medium power.
  8. Stir very well throughout the boiling to dissolve the flour in the milk and create a homogeneous mixture.
  9. When the cream thickens enough, turn off the heat  (It has to acquire a density of custard, more or less).
  10. Put everything in a large, flat dish, so that the dough does not have a thickness of more than 1 cm.
  11. Let it cool to room temperature.
  12. When it is warm, put it in the fridge for at least 1 hour, but the longer it rests, the easier it will be to make the croquette later .
  13. Prepare a deep dish with plenty of breadcrumbs.
  14. Then, with the help of two soup spoons, take a portion of dough and shape it into a cylindrical shape, passing the dough with a spoon spoon.
  15. Place the dough on the breadcrumbs and coat, without pressing too hard, pressing lightly to finish giving it a cylindrical shape and covering all sides well with breadcrumbs. It is normal if they do not come out perfectly cylindrical.
  16. Repeat the process until the dough is finished.
  17. Optional but recommended: if you want the croquette to have a perfect finish and fry very easily , place them on a plate and put them in the freezer for 30 minutes.
  18. Now, in a deep frying pan, place 1 and a half fingers of sunflower oil and heat over medium-low heat.
    It is important that the oil is hot so that we do not have to keep the croquette in the oil for a long time and it will get too oily.
  19. When it is hot, place the croquettes inside (I do not recommend frying more 3 at a time).
  20. Let it toast well on the bottom and, when it is ready on the bottom, turn it over and toast it on the other side.
  21. When are very crispy and golden, we remove them to a plate and let them rest for 1 minute to expel the remaining oil (which will not be much, since we have fried it very little time in very little oil).
  22. We serve hot!
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