flexible Vegan/Vegetarian

Serves

20 Croquettes
Ingredients

2 tablespoons vegan butter
1 white onion, diced
3 garlic cloves
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups russet or Yukon potatoes, diced
1 20-ounce can jackfruit in brine
1 1/2 cups water
3/4 cup nutritional yeast, divided
1 cup chickpea flour
2 tablespoons oil
1/2 cup gluten-free bread crumbs
1/2 cup aquafaba (liquid from the can of chickpeas)
Preparation

Over medium heat, melt the butter in a medium-sized saucepan. Add onion and cook until translucent. Add the garlic, spices, salt, and pepper. Cook for another couple minutes.
Prepare the jackfruit while the onions are cooking. Remove the center “core” and the seeds. Rinse well.
Place the diced potato, jackfruit, water, and 1/4 cup of nutritional yeast into the pan. Let simmer over medium heat until all the water is gone and the potatoes are cooked thoroughly. If you need to add a bit more water to achieve this, feel free to do so.
Remove from heat and mash. Mix in the chickpea flour.
Let the mixture cool for a bit until you can comfortably handle it. Form into logs and place in the freezer to firm up.
Preheat the oven to 375°F and oil a baking sheet well.
Toss together the rest of the nutritional yeast and bread crumbs in a shallow dish.
Place the aquafaba in another shallow dish.
Once the croquettes have firmed up a bit (about 15-20 minutes), remove them from the freezer. Dip each croquette into the aquafaba and then the bread crumb mixture.
Bake for 20 minutes, then flip the croquettes and bake for another 15 minutes.
Serve with Dijon mustard.