Gorgeously creamy, cheesy Vegan Spinach Croquettes – oh they have definitely been on my list of things that I haven’t enjoyed for the longest time! Until recently, when I first figured out that a simply cheesy sauce can become hard and gooey when placed in the fridge, so I thought: why not try making little vegan spinach croquettes out of it!
With a crunchy outside and a smooth creamy inside, these have turned out absolutely incredible, I have to admit!
The trick? After blending the cheesy spinach filling in a pan place it in the fridge to cool down completely, it will automatically thicken and it’ll be possible to form little croquettes out of them. Ideally place a little bowl of water nearby, to wet your hands whilst you’re handling the mixture as it can otherwise turn into a sticky situation (literally).
Once put into bite size chunks and gently shaped into a croquette, you can roll it in the mylk (I used Rebel Kitchen), then place it in the spiced breadcrumb mix.
As you will see in the recipe below, I fried my croquettes first, and then placed the finished ones in the oven to keep them warm. If you’d prefer to keep them a little lighter, you can of course simply bake the croquettes after the breadcrumb coating has been added. They’ll turn out just as delicious!
I personally love dipping these croquettes into a tangy sauce – in this case I blended 2 Tbsp Organic Tomato Ketchup with the juice of a lemon & 1 tsp mustard, yum!
Vegan Spinach Croquettes
- Prep Time: 30
- Cook Time: 10
- Total Time: 40 minutes
- Category: Finger Foods
Ingredients
For the filling:
- 200g of fresh Spinach
- 400 ml of Rebel Kitchen Whole Mylk
- 1 stock cube
- 3 tbsp vegan butter
- 1/2 yellow onion, diced
- 2 garlic cloves, chopped
- 75g plain flour
- ½ tsp salt
- pepper to taste
- 3 Tbsp Nutritional Yeast
For the breading:
- 120g bread crumbs
- ½ tsp smoked paprika
- ½ tsp fine salt
- ¼ tsp black pepper
- 200ml of Rebel Kitchen Whole Mylk
- coconut oil for frying
Instructions
- Start by peeling the onion and garlic and finely chopping them.
- In a jar, blend 400 ml of Rebel Kitchen Whole Mylk with the stock cube until combined. Set aside.
- Melt the vegan butter in a large pan over medium heat, then sauté the onions in the melted butter until soft and add the garlic and cook for a further 1-2 minutes.
- Add the fresh spinach and cook until it’s beginning to wilt.
- Sieve the flour into the pan and stir well. As soon as the flour is combined with the liquids in the plan, gradually add the Mylk/stock mixture. Continue to stir until the Mylk and flour are well combined and no lumps left. Season with salt and pepper and add in the nutritional yeast.
- Remove the pan from the heat and transfer the mix into a heat safe container. Set aside to cool down – ideally in the fridge for a couple of hours. The mix will thicken in this time.
- For the crust, pour roughly 200 ml of Mylk into a bowl. Fill the breadcrumbs into a separate dish, adding the smoked paprika, salt and pepper. Use a teaspoon to portion the cooled down spinach mixture and gently shape into croquettes. Roll them in the breadcrumbs first, then dip into the Mylk and finally roll in the breadcrumbs again.
- Heat the coconut oil in a pan and fry the croquettes until golden over medium heat. Remove them from the pan and place on a plate lined with kitchen paper to remove any excess oil.
- Set aside to cool slightly and serve with Organic Tomato Ketchup.
Notes
I hope you’ve enjoyed this recipe for Vegan Spinach Croquettes! Have you tried it yet? Make sure to tag me in your creations over on Instagram @romylondonuk
Keywords: Vegan, Vegan Spinach Croquettes, Spinach, Vegan Croquettes, Vegan Cheese
Check out more of my delicious vegan recipes!
I hope you’ve enjoyed this recipe for Vegan Spinach Croquettes! Have you tried it yet? Make sure to tag me in your creations over on Instagram @romylondonuk
