Vegan Polish Krokiety (Croquettes)
Discover the comforting flavors of Vegan Polish Krokiety (Croquettes), a plant-based twist on a beloved traditional dish! These golden, crispy crepes are stuffed with a rich and savory filling of tender white cabbage, earthy mushrooms, and aromatic herbs like marjoram, offering a satisfying bite packed with umami. The crepes, made with a simple blend of all-purpose flour, almond milk, and sparkling water, are light yet sturdy enough to wrap around the hearty filling. Coated in crunchy breadcrumbs and pan-fried to perfection, these krokiety are as delightful to look at as they are to eat. Perfect as an appetizer or a main dish, these croquettes are sure to impress vegans and non-vegans alike. Pair with your favorite dipping sauce or enjoy them on their own for a truly authentic Polish culinary experience!
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Ingredients
- 200 grams all-purpose flour
- 500 milliliters unsweetened almond milk
- 250 milliliters sparkling water
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 teaspoon salt
- 4 tablespoons vegetable oil
- 500 grams white cabbage
- 300 grams mushrooms
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons soy sauce
- 1 teaspoon dried marjoram
- 0.5 teaspoon black pepper
- 100 grams breadcrumbs
- 50 milliliters extra vegetable oil for frying
Directions
Step 1
Start by preparing the flaxseed egg. In a small bowl, mix the ground flaxseed with 6 tablespoons of water and let it sit for at least 10 minutes until it forms a gel-like consistency.
Step 2
To make the crepe batter, combine the all-purpose flour, almond milk, sparkling water, prepared flaxseed egg, 1 teaspoon salt, and 2 tablespoons of vegetable oil in a mixing bowl. Whisk until the batter is smooth and free of lumps. Set aside for 15 minutes.
Step 3
While the batter rests, prepare the filling. Finely chop the white cabbage and mushrooms, and dice the onion. Mince the garlic cloves.
Step 4
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Step 5
Add the chopped mushrooms to the skillet, cooking until they release their moisture and begin to brown, about 7-10 minutes.
Step 6
Add the cabbage to the mushroom mixture, along with the soy sauce, dried marjoram, and black pepper. Cook until the cabbage is tender, about 15-20 minutes. Adjust seasoning with additional salt and pepper if needed. Remove from heat and let it cool slightly.
Step 7
Heat a non-stick skillet over medium heat and coat with a thin layer of vegetable oil. Pour a ladle of the crepe batter onto the skillet, swirling to form a thin, even layer. Cook for about 2 minutes until the edges lift easily, then flip and cook for another minute. Repeat until all batter is used, stacking finished crepes on a plate.
Step 8
To assemble the krokiety, place about 2 tablespoons of the mushroom and cabbage filling onto the center of each crepe. Fold the sides over the filling and roll up tightly.
Step 9
Pour breadcrumbs onto a flat plate. Heat extra vegetable oil in a non-stick skillet over medium-high heat.
Step 10
Carefully roll each filled crepe in the breadcrumbs, ensuring all sides are coated. Fry in the skillet until golden and crispy on all sides, about 3-4 minutes per side.
Step 11
Drain the fried krokiety on paper towels to remove excess oil. Serve warm, with additional dipping sauce if desired.
Nutrition Facts
| Serving size | (2270.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2586.8 |
| Total Fat 135.2g | 0% |
| Saturated Fat 19.1g | 0% |
| Polyunsaturated Fat 40.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5993.6mg | 0% |
| Total Carbohydrate 301.9g | 0% |
| Dietary Fiber 32.4g | 0% |
| Total Sugars 38.0g | |
| Protein 63.4g | 0% |
| Vitamin D 185.6IU | 0% |
| Calcium 1301.2mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 3115.5mg | 0% |
Source of Calories