Vegan Spanish Croquetas
Discover the heartwarming flavors of Spain with these irresistible Vegan Spanish Croquetas! Perfectly crisp on the outside and creamy on the inside, this plant-based twist on the classic Spanish tapa is ideal for vegans and those seeking gluten-free options. Featuring fluffy mashed potatoes, a savory onion-garlic roux infused with smoked paprika and nutritional yeast, and a delectable breadcrumb coating, these croquettes are fried to golden perfection for the ultimate bite. Easy to make and ready in about an hour, they pair beautifully with your favorite dipping sauce or as a centerpiece in a vegan tapas spread. Whether you're entertaining or indulging in comfort food, this recipe delivers big on taste and texture while staying dairy- and meat-free.
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Recipe Information
Ingredients
- 500 g potatoes
- 250 ml unsweetened plant-based milk (e.g., oat milk, almond milk)
- 2 tbsp olive oil
- 3 tbsp nutritional yeast
- 50 g all-purpose flour (or gluten-free flour if needed)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp ground black pepper
- 100 g breadcrumbs (gluten-free if needed)
- 100 g chickpea flour
- 150 ml water
- 500 ml neutral oil for frying (e.g., sunflower oil)
Instructions
Peel and boil the potatoes in salted water until tender. Drain and mash them until smooth. Set aside to cool.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the flour and nutritional yeast to form a roux, cooking for 2 minutes while stirring constantly.
Gradually pour in the plant-based milk, whisking continuously to create a smooth, thick sauce. Add smoked paprika, salt, and pepper. Cook for 2-3 minutes until the sauce thickens.
Combine the mashed potatoes with the thickened sauce. Mix well and let the mixture cool completely. Once cooled, shape the mixture into small cylindrical croquettes (about 2-3 inches long).
Prepare the breading station: Place breadcrumbs in one dish. In another dish, whisk together chickpea flour and water to create a thick batter.
Dip each croquette into the chickpea flour batter, ensuring it’s fully coated, then roll it in the breadcrumbs. Repeat with all croquettes.
Heat the neutral oil in a deep pan or fryer to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy, about 2-3 minutes per batch. Transfer to a plate lined with paper towels to drain any excess oil.
Serve hot as part of a tapas spread or with a dipping sauce of your choice. Enjoy!
Nutrition Facts
Calories |
6094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.1 g | 698% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3327 mg | 145% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 25.1 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 567 mg | 44% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4418 mg | 94% | |
*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.
