Spicy Shiitake Croquettes by @menubyoven
Vegan, indulgent, and incredibly addicting!
These croquettes feature a vegan Shiitake Bechamel and Korean chilli paste for that extra kick.
Step 1
For the Béchamel, finely dice mushrooms, onion and garlic. Saute onion and garlic in olive oil until softened. Add mushrooms and season with salt, pepper and soy sauce. Cook until the mushrooms release moisture.
Step 2
Sprinkle flour and mix until completely absorbed by the mushrooms. Add almond milk and Gochujang. Whisk until thickened and adjust seasoning to your liking.
Step 3
Let the Béchamel rest: transfer it to a container and press baking paper on top to avoid a skin forming. Refrigerate for 3+ hours to firm up.
Step 4
Prepare breading station: into a bowl, strain chickpeas, reserving the aquafaba (brining liquid). Combine breadcrumbs and Gochugaru in another bowl.
Step 5
Form croquettes: Using a measuring tablespoon, scoop Béchamel and shape into balls. Coat in Aquafaba and breadcrumbs twice for that satisfying crunch.
Step 6
Fry croquettes: in enough oil to cover halfway. They should be golden brown on all sides. Strain onto a paper towel to remove excess oil.
Serve warm and enjoy!
Ingredients
- For the Béchamel:
- 375g Shiitake
- ¼ cup of olive oil
- 1 white onion
- 3 cloves garlic
- 1 tablespoon soy sauce
- 45g all purpose flour
- 1 tablespoon gochujang
- 1 cup unsweetened roasted almond milk
- Salt and pepper
- For the Breading:
- 2 chickpea cans worth of aquafaba (brining liquid)
- 1 ½ cup of breadcrumbs
- ½ cup Gochugaru