MUSHROOM VEGAN CROQUETTES 🍄

In a saucepan, sauté the finely chopped garlic and onion with olive oil.

Once poached, add the thawed mushrooms cut into very small pieces.

Cook over medium heat for about 15 minutes and add the cornstarch and continue cooking while stirring.

About 5 minutes later, add the salt, pepper, nutmeg and soy beverage and continue stirring for about 5 minutes.

Put the dough in a large bowl and spread it well. Pour a drizzle of olive oil on top, cover and let it cool at room temperature. Once it has cooled, put it in the refrigerator for at least 5 hours.

We make the non-egg mixture with the water, chickpea flour, vinegar and salt. (I pass it through the mixer so that there are no lumps).

Shape the croquettes, dip them in the non-egg mixture and then in the breadcrumbs.

Fry in a frying pan with olive oil or in the oven at 200° until golden brown