Recently my husband mentioned he was going to buy some frozen Weaver Chicken Croquettes as he was craving them. In the eighteen years we have been married we have never had croquettes for dinner. As it turns out, they were a staple on his childhood dinner table. Instead of buying the frozen ones, I offered to make them for him.
I love finding out things like this about him- the fact that croquettes are a comfort food for him is a nice piece of information to have! I also treasure the differences and experiences that make each of us who we are as it allows us to keep learning from one another. I think that is one of the coolest parts of marriage.
Anyway, completely ignorant of what comprises a chicken croquette I took to the Internet and clicked on the first recipe that popped up on Google and went with that. The process to make them was pretty simple, they looked great when I was finished, and he enjoyed them quite a bit. I have to say that I thought they looked pretty darn good, too. Good enough to veganize.
So, with a few tweaks to the recipe I used I now have a vegan croquette recipe to add to my collection!
If you try these I would love to know what you think about them. I would also love to know what the staples were on your childhood dinner table!
For the croquette:
5 gardein Chick'n Scallopini thawed and ground in a food processor
1 cup non dairy milk (I used So Delicious Unsweetened Coconut Milk)
1 cup vegetable stock
1/4 tsp ground white pepper
2 tsp minced parsley leaves
Salt to taste
1 stick vegan butter
1 stalk celery, minced
1 cup unbleached all purpose flour
1 celery stalk, minced
1 tbsp olive oil
Vegetable oil for frying
For the breading:
2 cups breadcrumbs seasoned with salt and pepper to taste
1 cup non dairy milk
4 tsp The Vegg Vegan Egg Yolk*
1 cup water*
1 cup all purpose unbleached flour
For the gravy:
3 tbsp vegan butter
3 tbsp all purpose unbleached flour
2 cups vegetable stock
2 tsp minced parsley
Pinch white pepper
Salt, to taste
To make the croquette filling place the olive oil in a skillet over medium heat. Add the ground gardein scallopini and cook, while continually breaking up the mixture in the pan, for about seven minutes or until heated through. When finished it should resemble cooked ground chicken. Set aside.
In a saucepan heat the non dairy milk and vegetable stock over medium heat. Add the white pepper, salt and parsley. In a separate sauce pan over medium heat melt the butter and add the flour. Stir with a whisk and allow to cook for three minutes. Add the hot milk and stock mixture and whisk until thickened and smooth. Remove from the heat, add the cooked gardein mixture to it, stir and set aside to cool.
To bread the croquettes mix The Vegg and water in a blender until smooth. Pour into a bowl and whisk in the water. Place the flour in another bowl and in a third bowl the breadcrumbs. Once the croquette mixture is cooled take the croquette mixture and form meatball size rounds. Dip into the "egg wash" and then the flour and place on wax paper lined baking sheet to set. When the mixture is gone take each of the egg washed/floured balls and dip into the egg wash again and then into the breadcrumb.
For the gravy place the butter in a sauce pan over medium heat to melt. Add the flour and whisk. Pour in the stock and continue to whisk until the mixture boils. Turn the heat down to a simmer and allow to cook for 20 minutes until gravy thickens. Add the parsley, pepper and salt.
To fry the croquettes place a few inches of vegetable oil (enough to submerge the croquettes) into a pot and heat to 350 degrees. When the oil reaches temperature drop a few croquettes at a time in allowing them to become golden brown on all sides. Remove from the oil and drain on a plate lined with a paper towel.
Serve croquettes with gravy.
*Note: If you do not have The Vegg a mixture of non dairy milk and any vegetable oil can be substituted as an "egg" wash.