Vegan Holiday Croquettes
Author: 
Recipe type: Holiday, Christmas
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: About 24-36 Croquettes (depending how large you want them)
 
Ingredients
Mushroom Gravy
  • 4 TBS vegan butter
  • 8 oz button mushrooms, diced
  • 4 TBS all purpose flour
  • 1½ cups water
  • 1 "Not Beef" bouillon cube
Croquettes
  • 2 vegan eggs, such as Bob's Red Mill
  • 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 TBS of fresh rosemary, thyme and sage, minced
  • 8 oz chopped seitan strips, such as Sweet Earth
  • ½ cup dried cranberries
  • 2 cups panko bread crumbs, divided
  • 1½ cups unsweetened original almond milk, divided
  • ½ cup all purpose flour
  • Salt and pepper to taste
Instructions
Mushroom Gravy
  1. In a small saucepan, melt butter on medium-low heat
  2. Add mushrooms and saute until most of the moisture has cooked out, about 5-7 minutes
  3. Add flour and bouillon cube, mixing to combine all the ingredients
  4. Slowly add in water
  5. Increase heat to high and whisk gravy until it boils lightly and becomes thicker in consistency
  6. Cover and simmer on very low until ready to serve
Croquettes
  1. Prepare vegan eggs according to package directions
  2. Fill a large pot with cold salted water. Add the potatoes and bring to a boil. Cook potatoes until they are very tender fork tender, about 15 minutes.
  3. 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.
  4. When potatoes are done boiling, drain them and transfer to a large bowl. Mash them with the remaining vegan butter and ½ cup unsweetened original almond milk. Mash the potatoes until they are free from clumps and creamy. Season with a pinch of salt and pepper.
  5. Add seitan mixture and dried cranberries to the mashed potatoes, along with vegan eggs and ½ cup panko bread crumbs. Season with salt and pepper to taste, mixing to combine all the ingredients
  6. Set up your dredging station
  7. In one bowl, add the remaining bread crumbs. In another bowl, add the remaining almond milk. In a third bowl, add the flour
  8. Form mashed potato mixture into balls (we used about 2 tablespoons of mashed potato mixture to form a ball). Once the balls are formed, place them in the fridge for about 20 minutes to solidify.
  9. To dredge, roll each ball 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.
  10. Fry the croquettes in oil (350 degrees F) for about 5-7 minutes, or until golden brown and crispy
  11. Serve hot with mushroom gravy
  12. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-holiday-croquettes/