Vegan Dutch Kroketten
Discover the irresistible crunch and rich flavors of Vegan Dutch Kroketten, a plant-based take on a classic Dutch comfort food. These golden croquettes feature a creamy interior packed with finely chopped mushrooms, grated carrot, and aromatic thyme, enhanced with umami-rich soy sauce, smoky paprika, and nutritional yeast. Coated in a crispy breadcrumb shell, each bite delivers a delightful contrast of textures. Perfect for appetizers or casual snacks, this recipe is simple to follow and takes just 30 minutes of prep time. Serve these vegan delights with your favorite dipping sauce for a crowd-pleasing treat that's sure to impress. With its hearty ingredients and bold flavors, this recipe is a must-try for anyone craving a satisfying, cruelty-free twist on traditional Dutch kroketten.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 small Shallots, finely chopped
- 3 Garlic cloves, minced
- 200 grams Button mushrooms, finely chopped
- 1 medium Carrot, finely grated
- 1 teaspoon Fresh thyme leaves
- 60 grams All-purpose flour
- 500 milliliters Vegetable broth
- 2 tablespoons Nutritional yeast
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 to taste Salt and pepper
- 50 grams Cornstarch
- 50 milliliters Water
- 100 grams Breadcrumbs
- 500 milliliters Vegetable oil for frying
Instructions
Heat olive oil in a large skillet over medium heat. Add the shallots and garlic, and sauté until they are tender and fragrant, about 3 minutes.
Add the chopped mushrooms and grated carrot to the skillet. Cook for another 5-7 minutes until the mushrooms are browned and the carrot is soft.
Stir in the thyme leaves and season with salt and pepper to taste.
Sprinkle the flour over the vegetable mixture and stir continuously for 2-3 minutes to cook the flour.
Gradually add the vegetable broth while stirring, then add the nutritional yeast, soy sauce, and smoked paprika. Stir continuously until the mixture thickens and forms a smooth paste.
Once thickened, remove the mixture from heat and let it cool for at least 30 minutes to firm up.
Take small portions of the cooled mixture and shape them into cylindrical croquettes.
In a bowl, mix together the cornstarch and water to form a slurry. Place the breadcrumbs on a separate plate.
Dip each kroket into the cornstarch mixture, then roll it in breadcrumbs to coat evenly. Repeat with remaining kroketten.
Heat the vegetable oil in a deep-fryer or a large, deep saucepan to 180°C (350°F).
Carefully place the croquettes in the hot oil, frying them in batches until golden brown and crispy, about 3-4 minutes per batch.
Remove the kroketten from oil and drain on a paper towel-lined plate.
Serve hot with your favorite vegan dipping sauce.
Nutrition Facts
Calories |
5698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 539.2 g | 691% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 24.5 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 201 mg | 15% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2288 mg | 49% | |
*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.
