I can’t believe it’s been nearly a month since I posted a damn recipe!!!
Isn’t it crazy how fast time flies when we’re older? I miss the days when it seemed like forever for Christmas to come. Counting the days off my advent calendar was torturous! Now, The Holidays come and go with the blink of an eye. Honestly, how is Christmas less than three weeks away?!
Anywho, with all the Holiday parties coming up, I bet you need some crowd-pleasing recipes! No need to fret, because I made the most amazing vegan Holiday Croquettes that are perfect for all the festive celebrations you’re about to partake in.
For those of you who may not know what a croquette actually is, according to Wikipedia (the most reliable source out there, duh), croquettes are “a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes or ground meat and mixed with béchamel or brown sauce.”
I don’t know about you guys, but nothing sounds better to me than crispy deep fried mashed potatoes smothered in gravy.
AM I RIGHT?!?!
A few months ago, I made Vegan Shepherd’s Pie Croquettes for St. Paddy’s Day. They were so delicious and I loved them so much, I knew I wanted to make a Holiday version!
Our vegan Holiday Croquettes are filled with all the flavors reminiscent of my favorite time of the year.
The seitan provides the perfect meaty texture and the dried cranberries add just a pinch of sweetness to balance all the herbs. We paired our vegan holiday croquettes with mushroom gravy, but if shrooms aren’t your thing, you can use any vegan gravy recipe you’d like! You can even eat the croquettes without any gravy at all. They’re that good!
If you plan on making our vegan Holiday croquettes for a party or get together, you can prepare them ahead of time and freeze them until they are ready to be fried! You can also fry them and if they get a bit soggy, pop them in the oven at 400 degrees F for about 15-20 minutes, flipping halfway through. They will come out of the oven just as crispy as if they were just fried!
We hope you guys love the recipe for our vegan Holiday croquettes as much as we do! If we inspired you to make these for the Holidays or Christmas, please take a photo and tag us on Instagram at @Eat_Figs_Not_Pigs!!! We just love, love, love to see your recreations of our recipes and hear your feedback!! Until next time, guys!!!
- 8 oz button mushrooms, diced
- 4 TBS vegan butter
- 4 TBS all purpose flour
- 1 1/2 cups water
- 1 "Not Beef" bouillon cube
- Oil, for frying
- 3 Russet potatoes, peeled and cut into cubes
- 8 TBS vegan butter, divided
- 1 small carrot, chopped
- 1 stalk celery, chopped
- 1 small yellow onion, chopped
- 1 1/2 cups unsweetened original almond milk, divided
- 1/2 cup all purpose flour
- 1 TBS of fresh rosemary, thyme and sage, minced and fresh if possible
- 8 oz Sweet Earth seitan strips, chopped
- 1/2 cup dried cranberries
- 2 vegan eggs, we use Ener-G Egg Replacer
- 2 cups panko bread crumbs, divided
- Salt and pepper to taste
- In a small saucepan, melt butter on medium-low heat
- Add mushrooms and saute until most of the moisture has cooked out, about 5-7 minutes
- Add flour and bouillon cube, mixing to combine all the ingredients
- Slowly add in water
- Increase heat to high and whisk gravy until it boils lightly and becomes thicker in consistency
- Cover and simmer on very low until ready to serve
- Prepare vegan eggs according to package directions
- Fill a large pot with salted water and bring to a boil. Cook potatoes until they are very tender and easy to mash
- While potatoes are boiling, melt 2 tablespoons of vegan butter in a large saucepan on medium heat. Saute carrots, onion, celery, and herbs until warmed through and fragrant, about 5-7 minutes. Add chopped seitan pieces and cook an additional 5-7 minutes. Set mixture aside.
- When potatoes are done boiling, drain them and transfer to a large bow. Mash them with the remaining vegan butter and 1/2 cup unsweetened original almond milk. Mash the potatoes until they are free from clumps and creamy
- Add seitan and herb mixture to the mashed potatoes, along with vegan eggs and 1/2 cup panko bread crumbs. Season with salt and pepper to taste, mixing to combine all the ingredients
- Set up your dredging station
- In one bowl, add the remaining bread crumbs. In another bowl, add the remaining almond milk. In a third bowl, add the flour
- Form mashed potato mixture into balls (we used about 1 heaping tablespoon of mashed potato mixture to form a ball). Once the balls or "croquettes" are formed, roll them into the flour, then the milk, then the bread crumbs. Make sure for each part of the coating process, you coat each croquette thoroughly. If you want EXTRA crispy croquettes, you can repeat the process one more time.
- Fry the croquettes in oil (350 degrees F) for about 5-7 minutes, or until golden brown and crispy
- Serve hot with mushroom gravy