Vegan Authentic Dutch Bitterballen
Transform your snacking experience with these **Vegan Authentic Dutch Bitterballen**, a plant-based twist on the classic Dutch treat. This recipe masterfully recreates the traditional creamy, bite-sized croquettes using a flavorful veggie mix of cremini mushrooms, carrots, and green peas, bound together with a velvety roux made from vegetable broth and a hint of nutmeg. Coated in a crisp breadcrumb layer and deep-fried to golden perfection, these vegan bitterballen are irresistibly crunchy on the outside and tender on the inside. Perfect for a party appetizer or indulgent snack, serve them warm with your favorite dipping sauce for an authentic taste of the Netherlands. Ready in just an hour and featuring easy-to-follow steps, this vegan recipe delivers bold flavors and sustainability in each bite. Keywords: vegan bitterballen recipe, Dutch snacks vegan, plant-based croquettes, authentic Dutch appetizer.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 medium Shallots, finely chopped
- 2 cloves Garlic, minced
- 1 cup Cremini mushrooms, finely chopped
- 0.5 cup Carrot, finely grated
- 0.5 cup Green peas, thawed if frozen
- 0.25 cup All-purpose flour
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup All-purpose flour for dredging
- 0.5 cup Unsweetened plant-based milk
- 1 cup Breadcrumbs
- 2 cups Vegetable oil for frying
Instructions
Heat olive oil in a large skillet over medium heat. Add the shallots and garlic, and sauté until translucent, about 3 minutes.
Add the chopped mushrooms and grated carrot, and cook for another 5 minutes until softened.
Stir in the peas and cook for 2 additional minutes until heated through.
Sprinkle 0.25 cup of flour over the vegetable mixture, stirring constantly for 1 minute to form a roux.
Gradually add the vegetable broth while stirring, then stir in soy sauce, Dijon mustard, nutmeg, salt, and black pepper. Bring to a boil, then reduce heat to a simmer for 5 minutes until thickened.
Transfer the mixture to a bowl and let it cool, then refrigerate for at least 1 hour or until firm enough to handle.
Shape the chilled mixture into 1-inch balls.
Set up a dredging station: place 0.5 cup of flour in one bowl, the plant-based milk in another, and breadcrumbs in a third.
Roll each ball first in flour, then dip in milk, and finally coat with breadcrumbs. Place them on a baking sheet.
Heat vegetable oil in a deep saucepan over medium-high heat. Fry the balls in batches until golden brown, about 3-5 minutes per batch.
Transfer the fried bitterballen to a plate lined with paper towels to drain excess oil.
Serve warm with your favorite dipping sauce.
Nutrition Facts
Calories |
5097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.2 g | 655% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 25.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 183 mg | 14% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2096 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
