A simple recipe for vegan croquettes with spinach, which are crispy on the outside and soft and creamy on the inside. They are so delicious and you can also prepare them gluten-free. A perfect snack for dinner or for a party.
Thaw the spinach and squeeze out any excess liquid.
Peel the onions and garlic and chop them finely.
In a jar, mix 400 ml of vegetable milk with the broth.
Heat olive oil in a large saucepan over medium heat. Add onions and sauté. Once they are soft, add the garlic and sauté for further 1-2 minutes.
Then sift the flour into the saucepan and continue stirring well, otherwise, it will burn quickly. As soon as the mixture starts to turn light brown, gradually add the plant-based milk. Continue to stir until the milk and flour are well combined and form a smooth, creamy béchamel sauce without any lumps.
Add the squeezed spinach and season with salt and pepper to taste.
Then let the béchamel sauce cool and put in the fridge for at least 3-4 hours (best overnight).
For the coating, add 1 cup of plant-based milk into one bowl and add the breadcrumbs to another bowl. Then take about 1 teaspoon of the sauce and shape into croquettes. Roll them in the breadcrumbs first, then dip into the plant-based milk, and finally, roll again in the breadcrumbs.
Heat the oil for frying in a pan and fry the croquettes until golden-brown over medium heat. Then remove from the pan and place on a plate (or baking tray) lined with paper towels to remove excess oil.
Allow to cool slightly and serve.
Instead of wheat flour or spelt flour and regular breadcrumbs, you can also use gluten-free all-purpose flour and gluten-free breadcrumbs.
The croquettes taste fresh from the pan best, but they stay nice and soft even after cooling. So you can simply store leftover croquettes in the fridge and bake them briefly in the oven until crispy before serving.
The recipe is roughly adapted from us.kiwilimon.com but made vegan and has been updated on 06/07/18.