Glenn is based in North Carolina and she started developing her own recipes after struggling to find dishes that fit into her plant-based diet. Many recipes she stumbled upon contained highly processed ingredients that she’s never heard of or struggled to find, and that’s why she decided to come up with her own.

She’s now fully dedicated to developing recipes that are affordable and easy to make at the same time. She mostly focuses on creating healthier versions of our favorite comfort foods and her Instagram page is safe haven for vegans with a sweet tooth.

One thing that we adore about Glenn’s recipes is that you always know exactly what you’re getting. She makes it clear if a recipe in question is vegan and gluten-free and she always lists calorie intake per serving for each dish, making it easy to figure out if they fit into your healthy diet.

The post Peanut Butter and Jilly is a Great Source of Recipes for Vegan and Gluten-Free Desserts appeared first on yourdailysportfix.com.

Ingredients:

• 4 large portobello mushrooms (stems removed, wiped clean)
• 1/4 cup balsamic vinegar
• 2 Tbsp avocado or olive oil
• 1 pinch salt and pepper (or red pepper flake)

Toppings:

• 1 medium red bell pepper (cut into bite-size pieces)
• 1 small red onion (thinly sliced wedges or diced)
• 1 head garlic (cloves separated and peeled)
• 2 Tbsp avocado or olive oil
• 1 healthy pinch sea salt and black pepper (or red pepper flake)
• 2 Tbsp fresh herbs (such as rosemary or oregano // optional)
• 3/4 cup vegan pizza sauce
• 1/2 cup sun-dried tomatoes
• 1/3 cup soft vegan cheese

Optional Toppings:

• Fresh Basil
• Red pepper flake
• Vegan Parmesan Cheese

Instructions:

1. Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper. Set aside.
2. Add the portobello mushrooms (stem side up) to a shallow dish. Mix the balsamic vinegar, oil, salt, and pepper. Use a pastry brush to brush on all sides. Leave to marinate for 5 minutes on both sides.
3. Add the red peppers, onions, and garlic to the baking sheet, toss with oil, salt and pepper, and some fresh herbs and bake for 20-25 minutes. Check the oven halfway through to mix the veggies around so they are evenly baked. Take out and set aside but leave the oven on.
4. Heat a large skillet over medium heat and add the mushrooms to the pan. Cook on each side for 4-5 minutes.  Once the mushrooms and vegetables are cooked assemble the pizzas. Place mushrooms on the baking tray and add toppings. Start with the pizza sauce, roasted veggies and garlic and add some soft vegan cheese.
5. Bake for 15-20 mins and remove from the oven. You can garnish with fresh basil or red pepper flakes.

The post Balsamic-Marinated Portobello Mushrooms appeared first on yourdailysportfix.com.

Our favorite vegan food blogger, Michaela Vais, shared this delicious idea with a million people who follow her Instagram page elavegan. In addition to zucchini, this plant-based recipe includes a long list of tasty ingredients, such as vegan cheese, bell pepper, and chickpeas.

They’re all interchangeable, in case you’re in the mood for something a little bit different, and Vais encourages her followers to use their favorite veggies and sub chickpeas for other beans or lentils if they see fit.

Ingredients:

• 2 medium zucchini
• 1/2 tbsp vegetable oil or water, if oil-free
• 1 small/medium onion chopped
• 2-3 cloves of garlic minced
• 1 small bell pepper chopped
• 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
• 1 heaped tbsp tomato paste
• 1 tbsp hot sauce or more to taste
• 4-6 tbsp plant-based milk
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp onion powder
• 1 tsp coconut sugar or brown sugar
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Sea salt, ground pepper, and chili powder to taste
• Fresh herbs to garnish
• 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese

Instructions:

1. Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
2. Chop the scooped out zucchini with a large knife and set aside.
3. Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
4. Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
5. Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
6. At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
7. Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
8. Stuff each zucchini half with the chickpea mixture.
9. Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!

The post Vegan Zucchini Boats are Filled With Superfoods appeared first on yourdailysportfix.com.

Ingredients:

• 1 1/4 cup or 6 ounces finely diced or chopped mushrooms (shiitake or oyster mushrooms work best)
• Olive oil to drizzle
• kosher salt and pepper
• 1/2 tsp smoked paprika and/or 1 tsp liquid smoke
• 1/8 tsp onion powder or garlic powder
• 1 tsp coconut sugar or maple syrup

For the breakfast toast:

• 4–5 pieces of gluten-free whole grain bread
• 1/2 Cup of Sabra hummus
• cherry tomatoes
• Chopped Herbs (fresh parsley or basil to top)
• kosher salt and pepper
• Olive oil to drizzle

*You can add some nutritional yeast for a cheesy taste or red pepper flakes for some spice

Instructions:

1. Prepare a sheet pan for your toast and tomatoes. If you have room for both the tomatoes and toast put them both on the same pan with some oil. If not you can separate them and bake them at the same time.  Bake until the tomatoes have cooked and are opening a little and the toast is brown.
2. Preheat oven to 375 F. Line a baking sheet with parchment paper, or well oiled the sheet pan.
3. Finely chop the mushrooms and place them on the baking sheet in a single layer. Drizzle some olive oil on top and season with salt and pepper.
4. Bake for 12-15 minutes. Remove from the oven and flip the mushrooms over and bake again got 12-15 minutes. Place the mushrooms on a plate. Blot any excess oil.
5. Add the coconut sugar or maple syrup, garlic or onion powder, smoked paprika, and liquid smoke. Return to the baking sheet and put them back in the oven for 5 minutes to caramelize.
6. Spread hummus on top of each piece of toast, add some roasted tomatoes, put on the vegan mushroom bacon, and season with salt, pepper, and herbs.

The post Try This Vegan Mushroom Bacon Breakfast Toast appeared first on yourdailysportfix.com.

Ingredients

• 4 small sweet potatoes
• ½ cup uncooked brown basmati rice, rinsed
• 1 cup cooked black beans
• 1 teaspoon ground cumin
• ½ garlic clove, minced
• ½ teaspoon olive oil
• 1 teaspoon tomato paste
• Pinch of salt

For the Salsa

• 1 yellow or red bell pepper, seeded and chopped
• 1 cup cherry tomatoes, halved
• ½ small red onion, chopped
• 1 tablespoon fresh lime juice
• 2 tablespoon chopped fresh cilantro leaves
• 1 ½ teaspoon olive oil
• Salt and pepper, to taste

Guacamole

• 1 ripe, medium avocado
• ½ clove garlic, minced
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro leaves
• Generous pinch of salt

For serving

• Shredded cabbage or romaine lettuce
• Hot sauce (optional)

Instructions:

• Preheat the oven to 400 degrees Fahrenheit and line a baking dish with parchment paper.
• Put the sweet potatoes in the dish and make sure to prick each one with a fork a few times. Bake them in the oven until very tender, around 45 minutes.
• In a saucepan, add the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour in 1 1/4 cups of water to the pan. Cover and bring to the boil over medium heat. Lower the heat and simmer for about 40 minutes, until all the liquid is absorbed. Take off the heat and put to one side and keep the rice warm with the lid of the pan.
• To make the salsa mix in a bowl the bell pepper, cherry tomatoes, red onions, lime juice, cilantro, and olive oil. Add some salt and pepper for seasoning.
• For the guacamole: peel the avocado and place in a bowl and mash with a fork. Add the garlic, lemon juice, and cilantro and salt and mix together.
• Place the baked sweet potatoes in a shallow bowl and cut the top and pull back the skin and make some room for the fillings. Put in the rice and bean mixture, top with the salsa and guacamole and finish with some shredded cabbage on top.

The post These Burrito-stuffed Sweet Potatoes Are a Real Healthy Treat appeared first on yourdailysportfix.com.

Jessica Uy, who runs a blog The Foodie Takes Flight, shared a delicious recipe for potato and cauliflower croquettes with her almost 200,000 of her Instagram followers, and it looked simply delicious.

They are an amazing snack, which also happens to be 100% vegan, so you can serve them to your guests without a worry in the world. Original recipe makes 35-40 croquettes, so you can go with a smaller portion or save them for later in case you don’t need a ton at once.

Ingredients:

• 4 cups shredded raw russet potatoes (from 4 medium-sized potatoes)
• 2 cups roughly chopped cooked cauliflower (from 1 large head)
• 2 tbsp fresh basil leaves, roughly chopped
• 2 cloves of garlic, minced
• 2 tbsp ground chia or flaxseed meal + 6 tbsp room temperature water
• 1 cup all-purpose flour
• 1/2 tbsp + 1 tsp salt
• dash of black pepper
• 1 to 1 1/2 cup/s Japanese breadcrumbs or breadcrumbs of choice, for rolling
• tomato ketchup for dipping
• canola oil, for frying

Instructions:

1. Steam or boil the cauliflower until cooked, but not too overcooked as it will be mushy. Drain excess water. Slice them into small cubes.
2. Peel the potatoes and then shred them. Place the potatoes in a strainer to drain out any excess liquid while preparing the other ingredients.
3. In a small bowl, mix the chia/flaxseed meal with the water. Leave to thicken for 5 minutes.  
4. In a large bowl, mix the cauliflower, chia/flax ‘egg’ mixture, potatoes, garlic, basil, all-purpose flour, salt, and pepper. Mix together until well incorporated.
5. Form into whatever shape you’d like. Roll each one onto some breadcrumbs until coated throughout.  
6. Heat a pan with some oil. Carefully add in the croquettes. Leave to cook until golden brown and crisp, moving and flipping halfway through.
7. Once cooked, place in a strainer or on a plate with paper towels to drain the excess oil.  
8. Pair with ketchup or your dipping sauce of choice. Enjoy while hot! You can also refrigerate leftovers.

The post Potato and Cauliflower Croquettes are a Delicious Vegan Snack appeared first on yourdailysportfix.com.

In addition to making this recipe super tasty by adding some vegan cheeses to the mix, you can also make it gluten-free by picking the right type of breadcrumbs. The Plantifully Based author describes them as a great option for people with allergies, since they also happen to be soy and nut free.

They happen to be a super delicious vegan option, so feel free to follow the recipe from her blog if you’re in the mood for some new kitchen adventures.

Ingredients

Filling

• 3 russet potatoes (1000g)
• 1/3 cup non-dairy milk
• 1/2 tsp salt (or more to taste)

Breading

• 2 cups breadcrumbs
• 1 tsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• A dash of black pepper

Chickpea Flour “Egg” Wash

• 1/4 cup chickpea flour
• 1/2 cup water
• 3-4 oz vegan mozzarella
• Fresh parsley and vegan parmesan for garnish (optional)
• Marinara sauce for dipping

Instructions

1. Preheat oven to 400F (200C).
2. Peel the potatoes, poke with a fork to vent and, cut into thirds. Microwave for 10-12 minutes or bake for 30-40 minutes, until they are tender. It’s important not to boil them, it will add in too much water.
3. While the potatoes cook prepare the breading mixture. Add all the ingredients into a large dish and mix together.
4. Prepare “egg” wash by adding all ingredients into a bowl and mixing together.
5. Cut the vegan mozzarella into small cubes about 20 of them.
6. Once potatoes are tender they are ready to be mashed. Add in the salt and non-dairy milk and mash. Try to get the mashed potatoes as smooth as possible. You can add more salt to taste.
7. Then take about 2 tbsp of the mashed potatoes into your hand. Flatten it out into a circle. Add a piece of cheese in the middle and form it into a log shape.
8. Dip the shaped potato mixture into the chickpea “egg” wash and then roll in breadcrumbs. Set aside on a baking sheet lined with parchment paper.
9. Repeat until all the potatoes are used.
10. Chill the croquettes for 10 minutes in the fridge.
11. Then add some olive oil or oil spray to them and bake for 25-27 minutes. Flip them halfway through.
12. They should be golden and crispy when they are all done. You can also deep fry these if you prefer.
13. Garnish with fresh parsley and vegan parmesan. Serve with tomato sauce or some fresh lemon.

The post Cheesy Potato Croquettes Are Our Latest Vegan Obsession appeared first on yourdailysportfix.com.

Glenn is based in North Carolina and she started developing her own recipes after struggling to find dishes that fit into her plant-based diet. Many recipes she stumbled upon contained highly processed ingredients that she’s never heard of or struggled to find, and that’s why she decided to come up with her own.

She’s now fully dedicated to developing recipes that are affordable and easy to make at the same time. She mostly focuses on creating healthier versions of our favorite comfort foods and her Instagram page is safe haven for vegans with a sweet tooth.

One thing that we adore about Glenn’s recipes is that you always know exactly what you’re getting. She makes it clear if a recipe in question is vegan and gluten-free and she always lists calorie intake per serving for each dish, making it easy to figure out if they fit into your healthy diet.

The post Peanut Butter and Jilly is a Great Source of Recipes for Vegan and Gluten-Free Desserts appeared first on yourdailysportfix.com.

Ingredients:

• 4 large portobello mushrooms (stems removed, wiped clean)
• 1/4 cup balsamic vinegar
• 2 Tbsp avocado or olive oil
• 1 pinch salt and pepper (or red pepper flake)

Toppings:

• 1 medium red bell pepper (cut into bite-size pieces)
• 1 small red onion (thinly sliced wedges or diced)
• 1 head garlic (cloves separated and peeled)
• 2 Tbsp avocado or olive oil
• 1 healthy pinch sea salt and black pepper (or red pepper flake)
• 2 Tbsp fresh herbs (such as rosemary or oregano // optional)
• 3/4 cup vegan pizza sauce
• 1/2 cup sun-dried tomatoes
• 1/3 cup soft vegan cheese

Optional Toppings:

• Fresh Basil
• Red pepper flake
• Vegan Parmesan Cheese

Instructions:

1. Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper. Set aside.
2. Add the portobello mushrooms (stem side up) to a shallow dish. Mix the balsamic vinegar, oil, salt, and pepper. Use a pastry brush to brush on all sides. Leave to marinate for 5 minutes on both sides.
3. Add the red peppers, onions, and garlic to the baking sheet, toss with oil, salt and pepper, and some fresh herbs and bake for 20-25 minutes. Check the oven halfway through to mix the veggies around so they are evenly baked. Take out and set aside but leave the oven on.
4. Heat a large skillet over medium heat and add the mushrooms to the pan. Cook on each side for 4-5 minutes.  Once the mushrooms and vegetables are cooked assemble the pizzas. Place mushrooms on the baking tray and add toppings. Start with the pizza sauce, roasted veggies and garlic and add some soft vegan cheese.
5. Bake for 15-20 mins and remove from the oven. You can garnish with fresh basil or red pepper flakes.

The post Balsamic-Marinated Portobello Mushrooms appeared first on yourdailysportfix.com.

Our favorite vegan food blogger, Michaela Vais, shared this delicious idea with a million people who follow her Instagram page elavegan. In addition to zucchini, this plant-based recipe includes a long list of tasty ingredients, such as vegan cheese, bell pepper, and chickpeas.

They’re all interchangeable, in case you’re in the mood for something a little bit different, and Vais encourages her followers to use their favorite veggies and sub chickpeas for other beans or lentils if they see fit.

Ingredients:

• 2 medium zucchini
• 1/2 tbsp vegetable oil or water, if oil-free
• 1 small/medium onion chopped
• 2-3 cloves of garlic minced
• 1 small bell pepper chopped
• 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
• 1 heaped tbsp tomato paste
• 1 tbsp hot sauce or more to taste
• 4-6 tbsp plant-based milk
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp onion powder
• 1 tsp coconut sugar or brown sugar
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Sea salt, ground pepper, and chili powder to taste
• Fresh herbs to garnish
• 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese

Instructions:

1. Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
2. Chop the scooped out zucchini with a large knife and set aside.
3. Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
4. Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
5. Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
6. At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
7. Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
8. Stuff each zucchini half with the chickpea mixture.
9. Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!

The post Vegan Zucchini Boats are Filled With Superfoods appeared first on yourdailysportfix.com.

Ingredients:

• 1 1/4 cup or 6 ounces finely diced or chopped mushrooms (shiitake or oyster mushrooms work best)
• Olive oil to drizzle
• kosher salt and pepper
• 1/2 tsp smoked paprika and/or 1 tsp liquid smoke
• 1/8 tsp onion powder or garlic powder
• 1 tsp coconut sugar or maple syrup

For the breakfast toast:

• 4–5 pieces of gluten-free whole grain bread
• 1/2 Cup of Sabra hummus
• cherry tomatoes
• Chopped Herbs (fresh parsley or basil to top)
• kosher salt and pepper
• Olive oil to drizzle

*You can add some nutritional yeast for a cheesy taste or red pepper flakes for some spice

Instructions:

1. Prepare a sheet pan for your toast and tomatoes. If you have room for both the tomatoes and toast put them both on the same pan with some oil. If not you can separate them and bake them at the same time.  Bake until the tomatoes have cooked and are opening a little and the toast is brown.
2. Preheat oven to 375 F. Line a baking sheet with parchment paper, or well oiled the sheet pan.
3. Finely chop the mushrooms and place them on the baking sheet in a single layer. Drizzle some olive oil on top and season with salt and pepper.
4. Bake for 12-15 minutes. Remove from the oven and flip the mushrooms over and bake again got 12-15 minutes. Place the mushrooms on a plate. Blot any excess oil.
5. Add the coconut sugar or maple syrup, garlic or onion powder, smoked paprika, and liquid smoke. Return to the baking sheet and put them back in the oven for 5 minutes to caramelize.
6. Spread hummus on top of each piece of toast, add some roasted tomatoes, put on the vegan mushroom bacon, and season with salt, pepper, and herbs.

The post Try This Vegan Mushroom Bacon Breakfast Toast appeared first on yourdailysportfix.com.

Ingredients

• 4 small sweet potatoes
• ½ cup uncooked brown basmati rice, rinsed
• 1 cup cooked black beans
• 1 teaspoon ground cumin
• ½ garlic clove, minced
• ½ teaspoon olive oil
• 1 teaspoon tomato paste
• Pinch of salt

For the Salsa

• 1 yellow or red bell pepper, seeded and chopped
• 1 cup cherry tomatoes, halved
• ½ small red onion, chopped
• 1 tablespoon fresh lime juice
• 2 tablespoon chopped fresh cilantro leaves
• 1 ½ teaspoon olive oil
• Salt and pepper, to taste

Guacamole

• 1 ripe, medium avocado
• ½ clove garlic, minced
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro leaves
• Generous pinch of salt

For serving

• Shredded cabbage or romaine lettuce
• Hot sauce (optional)

Instructions:

• Preheat the oven to 400 degrees Fahrenheit and line a baking dish with parchment paper.
• Put the sweet potatoes in the dish and make sure to prick each one with a fork a few times. Bake them in the oven until very tender, around 45 minutes.
• In a saucepan, add the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour in 1 1/4 cups of water to the pan. Cover and bring to the boil over medium heat. Lower the heat and simmer for about 40 minutes, until all the liquid is absorbed. Take off the heat and put to one side and keep the rice warm with the lid of the pan.
• To make the salsa mix in a bowl the bell pepper, cherry tomatoes, red onions, lime juice, cilantro, and olive oil. Add some salt and pepper for seasoning.
• For the guacamole: peel the avocado and place in a bowl and mash with a fork. Add the garlic, lemon juice, and cilantro and salt and mix together.
• Place the baked sweet potatoes in a shallow bowl and cut the top and pull back the skin and make some room for the fillings. Put in the rice and bean mixture, top with the salsa and guacamole and finish with some shredded cabbage on top.

The post These Burrito-stuffed Sweet Potatoes Are a Real Healthy Treat appeared first on yourdailysportfix.com.

Jessica Uy, who runs a blog The Foodie Takes Flight, shared a delicious recipe for potato and cauliflower croquettes with her almost 200,000 of her Instagram followers, and it looked simply delicious.

They are an amazing snack, which also happens to be 100% vegan, so you can serve them to your guests without a worry in the world. Original recipe makes 35-40 croquettes, so you can go with a smaller portion or save them for later in case you don’t need a ton at once.

Ingredients:

• 4 cups shredded raw russet potatoes (from 4 medium-sized potatoes)
• 2 cups roughly chopped cooked cauliflower (from 1 large head)
• 2 tbsp fresh basil leaves, roughly chopped
• 2 cloves of garlic, minced
• 2 tbsp ground chia or flaxseed meal + 6 tbsp room temperature water
• 1 cup all-purpose flour
• 1/2 tbsp + 1 tsp salt
• dash of black pepper
• 1 to 1 1/2 cup/s Japanese breadcrumbs or breadcrumbs of choice, for rolling
• tomato ketchup for dipping
• canola oil, for frying

Instructions:

1. Steam or boil the cauliflower until cooked, but not too overcooked as it will be mushy. Drain excess water. Slice them into small cubes.
2. Peel the potatoes and then shred them. Place the potatoes in a strainer to drain out any excess liquid while preparing the other ingredients.
3. In a small bowl, mix the chia/flaxseed meal with the water. Leave to thicken for 5 minutes.  
4. In a large bowl, mix the cauliflower, chia/flax ‘egg’ mixture, potatoes, garlic, basil, all-purpose flour, salt, and pepper. Mix together until well incorporated.
5. Form into whatever shape you’d like. Roll each one onto some breadcrumbs until coated throughout.  
6. Heat a pan with some oil. Carefully add in the croquettes. Leave to cook until golden brown and crisp, moving and flipping halfway through.
7. Once cooked, place in a strainer or on a plate with paper towels to drain the excess oil.  
8. Pair with ketchup or your dipping sauce of choice. Enjoy while hot! You can also refrigerate leftovers.

The post Potato and Cauliflower Croquettes are a Delicious Vegan Snack appeared first on yourdailysportfix.com.

In addition to making this recipe super tasty by adding some vegan cheeses to the mix, you can also make it gluten-free by picking the right type of breadcrumbs. The Plantifully Based author describes them as a great option for people with allergies, since they also happen to be soy and nut free.

They happen to be a super delicious vegan option, so feel free to follow the recipe from her blog if you’re in the mood for some new kitchen adventures.

Ingredients

Filling

• 3 russet potatoes (1000g)
• 1/3 cup non-dairy milk
• 1/2 tsp salt (or more to taste)

Breading

• 2 cups breadcrumbs
• 1 tsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• A dash of black pepper

Chickpea Flour “Egg” Wash

• 1/4 cup chickpea flour
• 1/2 cup water
• 3-4 oz vegan mozzarella
• Fresh parsley and vegan parmesan for garnish (optional)
• Marinara sauce for dipping

Instructions

1. Preheat oven to 400F (200C).
2. Peel the potatoes, poke with a fork to vent and, cut into thirds. Microwave for 10-12 minutes or bake for 30-40 minutes, until they are tender. It’s important not to boil them, it will add in too much water.
3. While the potatoes cook prepare the breading mixture. Add all the ingredients into a large dish and mix together.
4. Prepare “egg” wash by adding all ingredients into a bowl and mixing together.
5. Cut the vegan mozzarella into small cubes about 20 of them.
6. Once potatoes are tender they are ready to be mashed. Add in the salt and non-dairy milk and mash. Try to get the mashed potatoes as smooth as possible. You can add more salt to taste.
7. Then take about 2 tbsp of the mashed potatoes into your hand. Flatten it out into a circle. Add a piece of cheese in the middle and form it into a log shape.
8. Dip the shaped potato mixture into the chickpea “egg” wash and then roll in breadcrumbs. Set aside on a baking sheet lined with parchment paper.
9. Repeat until all the potatoes are used.
10. Chill the croquettes for 10 minutes in the fridge.
11. Then add some olive oil or oil spray to them and bake for 25-27 minutes. Flip them halfway through.
12. They should be golden and crispy when they are all done. You can also deep fry these if you prefer.
13. Garnish with fresh parsley and vegan parmesan. Serve with tomato sauce or some fresh lemon.

The post Cheesy Potato Croquettes Are Our Latest Vegan Obsession appeared first on yourdailysportfix.com.