The classic Spanish tapa is called croquetas de setas, or vegan mushroom croquettes. While the interior is smooth and creamy with chunks of meaty mushroom, the exterior is crisp and golden brown. Eat them by themselves or with your preferred dipping sauce!
Ingredients
- 1 lb. mushrooms, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 1 cup breadcrumbs
- 1/2 cup almond milk
- 1/4 cup nutritional yeast
- 1 tbsp. Dijon mustard
- 1/2 tsp. dried thyme
- Salt and pepper, to taste
- 2 cups cooked brown rice
- 1/2 cup vegan mozzarella cheese, shredded
Instructions
- Preheat the oven to 375°F.
- In a large skillet, sauté the mushrooms, onion, and garlic in olive oil until the vegetables are tender and the mushrooms have released their liquid. Season with salt and pepper to taste.
- Transfer the mushroom mixture to a large mixing bowl and add breadcrumbs, almond milk, nutritional yeast, Dijon mustard, and thyme. Mix well.
- Add cooked brown rice to the mushroom mixture and stir to combine.
- Transfer the mixture to a greased baking dish and sprinkle vegan mozzarella cheese on top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Nutrition facts per serving (based on 6 servings):
- Calories: 319
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 273mg
- Total Carbohydrates: 41g
- Dietary Fiber: 5g
- Sugar: 5g
- Protein: 12g
