Vegan Celery Croquettes With Sesame Seed Coating Recipe by Doris
Cooking Instructions About 30–40 minutes 1 Clean and wash the celery stalks (set aside the leaves to chop roughly later). Cut the stalks into pieces. 2 Steam only the celery pieces for 7–8 minutes. Once cooked, let them cool. 3 Place the oats in a blender or food processor and pulse until you have a coarse flour. 4 Add the celery pieces and leaves to the blender. Chop everything together. 5 Mix the chopped celery mixture with the oat flour, olive oil, turmeric, soy milk, salt, and pepper. Stir until you have a uniform dough (adjust the oat flour as needed; the dough will seem soft but will firm up after baking). 6 Form medium-sized croquettes. (To prevent sticking, wet your hands frequently while shaping them.) Roll each croquette in sesame seeds. 7 Place the croquettes on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20 minutes, turning them halfway through baking. 8 Once baked, remove from the oven and serve warm or cold with vegan mayo or simple tomato sauce. 1 Clean and wash the celery stalks (set aside the leaves to chop roughly later). Cut the stalks into pieces. 1 Clean and wash the celery stalks (set aside the leaves to chop roughly later). Cut the stalks into pieces. 2 Steam only the celery pieces for 7–8 minutes. Once cooked, let them cool. 2 Steam only the celery pieces for 7–8 minutes. Once cooked, let them cool. 3 Place the oats in a blender or food processor and pulse until you have a coarse flour. 3 Place the oats in a blender or food processor and pulse until you have a coarse flour. 4 Add the celery pieces and leaves to the blender. Chop everything together. 4 Add the celery pieces and leaves to the blender. Chop everything together. 5 Mix the chopped celery mixture with the oat flour, olive oil, turmeric, soy milk, salt, and pepper. Stir until you have a uniform dough (adjust the oat flour as needed; the dough will seem soft but will firm up after baking). 5 Mix the chopped celery mixture with the oat flour, olive oil, turmeric, soy milk, salt, and pepper. Stir until you have a uniform dough (adjust the oat flour as needed; the dough will seem soft but will firm up after baking). 6 Form medium-sized croquettes. (To prevent sticking, wet your hands frequently while shaping them.) Roll each croquette in sesame seeds. 6 Form medium-sized croquettes. (To prevent sticking, wet your hands frequently while shaping them.) Roll each croquette in sesame seeds. 7 Place the croquettes on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20 minutes, turning them halfway through baking. 7 Place the croquettes on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20 minutes, turning them halfway through baking. 8 Once baked, remove from the oven and serve warm or cold with vegan mayo or simple tomato sauce. 8 Once baked, remove from the oven and serve warm or cold with vegan mayo or simple tomato sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ham & Turkey Sliders Peach Upside Down Cake Garlic Chicken Linguine Pancit Canton w/Crispy Pork Belly Mario’s Tomato Soup Ham & Turkey Sliders Peach Upside Down Cake Garlic Chicken Linguine Pancit Canton w/Crispy Pork Belly Mario’s Tomato Soup 🐟🍝 FISH BIRYANI 🍝🐟 Tzatziki dip Mario’s Tomato Soup Drumstick Leaves Khatti Daal Spiny Gourd/Forest Bitter Gourd 65 10 Minute Homemade Classic Basil Pesto Baby Corn Capsicum Fry with Malai/Fresh Cream Manipuri Aloo Kangmet Sambar with raw figs Pan-Fried Cod and Artichoke in a Caper Calamondin Butter Sauce 🐟🍝 FISH BIRYANI 🍝🐟 Tzatziki dip Mario’s Tomato Soup Drumstick Leaves Khatti Daal Spiny Gourd/Forest Bitter Gourd 65 10 Minute Homemade Classic Basil Pesto Baby Corn Capsicum Fry with Malai/Fresh Cream Manipuri Aloo Kangmet Sambar with raw figs Pan-Fried Cod and Artichoke in a Caper Calamondin Butter Sauce