Vegan Mushroom Croquetas

Ingredients

For 6 portions

• 🧈 80g plant-based spread
• 🍄 300g mushrooms
• 🧅 80g onions
• 🧄 3g garlic
• 🌾 240g flour
• 🥛 950ml soy drink
• 🍞 15g nutritional yeast
• 🥣 10ml soy sauce
• 🌿 1g nutmeg
• 🧂 4g salt
• 🌿 1g black pepper
• 🍞 150g dried breadcrumbs
• 🏺 80ml olive oil

Method

1. Finely chop the mushrooms, onion and garlic. Melt the plant-based spread in a wide pan and fry the mushrooms over a high heat for 8 minutes, until all their liquid has gone and they're well browned. Lower the heat, add the onion and garlic and cook for 6 minutes.
2. Stir in 120 g of the flour and cook for 3 minutes, stirring.
3. Warm 800 ml of the soy drink. Add it a ladle at a time, stirring well between each, until smooth. Cook over a low heat for 15 minutes, stirring constantly, until very thick and it pulls away from the sides of the pan. Stir in the nutritional yeast, soy sauce, nutmeg, salt and pepper.
4. Spread in a lightly oiled dish, cover the surface with cling film and chill for at least 3 hours, or overnight.
5. Whisk the rest of the flour with the rest of the soy drink to a smooth batter, which replaces the egg. Put it and the breadcrumbs in two shallow bowls.
6. With oiled hands, shape spoonfuls of the béchamel into about 24 small logs. Coat each in batter, then breadcrumbs.
7. Heat 2 cm of olive oil in a small, deep pan to 180°C and fry a few at a time for 2 minutes, turning, until deep golden. Drain on kitchen paper. The quantity of oil given is what they absorb.
8. Serve hot, warning people the middle is molten.