These easy Vegan Croquettes are perfect finger snack for any party or any occasion. Its crispy from outside and yet creamy and soft from inside. Its oil free and can be oven baked or air fried.
When I thought about these potato croquettes, I decided to pack them with veggies to add more nutrition to these.
Also, I was very particular on maintaining its same original taste and texture.
Hence, I went ahead with a variety of veggies and beans too. This way these homemade potato croquettes became healthier and protein rich.
What are croquettes?
These are round flat crispy snacks made usually from minced meat, eggs and vegetables. Then they are coated with bread crumbs and are deep fried. This dish originated in France but travelled worldwide and got adopted in different ways.
Therefore, I made my own healthier version with the same comforting taste.
I am so excited to discover this new appetizer which works great for any festivals or just simply get together. Its simple and so delicious.
Sometimes, I just make these for ourselves when we crave for finger foods.
Hence, I am sharing these vegan croquettes recipe with you.
Ingredients for vegetarian croquettes
Whole wheat flour
I am sure these are the common ingredient which you must already be having in your kitchen. It’s simple and budget friendly too. I am so excited for you to try these and enjoy as much as we did.
Potatoes – I used Yukon gold potatoes but the smaller ones. However, petite ones would not work here and the larger once would be too much. So, go for standard ones.
Cauliflower – fresh or frozen both works here. I used fresh cauliflower florets to avoid too much moisture.
Spinach – use baby spinach for a mellowed flavor.
Chickpeas – this adds protein and helps in binding as well. Make sure to drain and rinse well and dap it with tissue to remove extra moisture.
Coconut milk – tetra pack coconut milk which comes in a beverage form makes this recipe lighter and lower in fat.
Whole wheat flour – I like to use fiber rich whole wheat flour in my recipes. However, all purpose flour can also be used here.
Nutritional yeast – This is very convenient for me and I always keep it handy but you may use vegan parmesan cheese as well instead.
Parsley – fresh curly parsley does wonder to its taste but Italian parley can also be used here.
Panko crumbs – I love this part and panko is my favorite. It gives a nice texture and extra crunch. However, any vegan bread crumbs works here.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the end of this post.
How to make Vegan Croquettes
Step 1: how to grind
Firstly, I combined potatoes, cauliflower, spinach and chickpeas in a food processer. I made sure that there was no extra moisture in it.
Then, I blended it until it formed a dough like consistency and kept it aside.
Step 2: How to make the final dough
Firstly, in a nonstick pan, I combined coconut milk, whole wheat flour, nutritional yeast and spices.
Next, I stirred it well and cooked until it thickened a bit.
Thereafter, I folded in the ground the veggies and mixed well.
Lastly, I folded in chopped parsley and let it cool down to room temperature.
Step 3: how to roll
Once, the dough batter was cooled, I scooped about 2 tbsp. of it between my palms and roughly shaped it oblong.
Then, I rolled it oblong generously in lots of panko crumbs and kept it on a flat surface.
I repeated this step for the rest of the dough batter.
To Oven Bake:
I preheated the oven at 425-degree Fahrenheit and prepared a baking sheet with a parchment paper.
Then, I placed all the croquettes on the prepared baking sheet in a single layer and baked in the middle rack of the oven for about 40 minutes.
Once done, I served it immediately with ketchup.
To Air fry:
I placed the rolled croquettes in a single layer in the air fryer basket and attached it to the air fryer. Then, I turned it on at 400 degree for 15 minutes. (You may have to do it 2-3 batches depending on the size of your air fryer).
We loved it and they were an instant hit.
I must have made these so many times that my family insisted it was time that I share this easy croquette recipe with you.
- Fold in the ground veggies as soon as the sauce thickens but before turning it off. Fold and mix properly and turn off immediately. Do not overcook at this point.
- Let the mixture cool down completely. It’s important because it becomes firmer and easier to handle.
- Most importantly, if the mixture sticks to your palms, then don’t worry. Simply wash it off when done. But make to roll in panko as dry as possible.
They taste best when served immediately. If kept for longer they become soft and. However. refrigerate the leftovers to be used the next day. Simply oven toast them to get the crispy texture back.
Yes, these are made oil free and baked in the oven. They can be air fried also. It’s made with a combination of oil free béchamel sauce and veggies like spinach, cauliflower, potatoes and chickpeas for protein.
If while shaping the mixture, it’s too sticky you may add more whole wheat flour to it. But do not overdo because the flour will overpower the taste. It should be soft and creamy from inside. So, simply drop a small scoop of the mixture in the panko and roll it oblong. This will make these vegan croquettes firmer.
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you will enjoy these as much as we did and I am very excited to hear back from you about these best vegan croquettes.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
- 2 standard size/medium Yukon gold potatoes (boiled/peeled)
- 1 cup cauliflower florets (blanched)
- 1 cup baby spinach
- 1 15 oz chikpceas/garbanzo beans (drained and rinsed)
- 1 cup unsweetened coconut milk (tetra pack)
- 2 tbsp whole wheat flour
- 1/4 cup nutritional yeast
- 1/4 tsp nutmeg powder
- 1 tsp garlic powder
- salt to taste
- freshly ground black pepper
- 3/4 cup panko crumbs
to make croquettes
- In a food processor combine potatoes, cauliflower, spinach and chickpeas and grind it until it forms dough like texture. Keep it aside.
- In a nonstick pan combine coconut milk, whole wheat flour, nutritional yeast, nutmeg, garlic powder, salt and pepper and stir well making sure there are no lumps. Turn on the flame and start to cook. Stir continuously until it starts to thickens.
- Lower the flame to medium heat and fold in the ground veggies. Fold in chopped parsley and turn off the flame. Mix well and cool it down to room temperature.
- In a big plate keep the panko crumbs ready.
- Once the dough batter cools down it will be very soft but firmer and more manageable. Take about 2 – 2 ½ tbsp. of the dough batter between your palms and roughly shape it oblong. Roll it oblong in the panko mixture generously. Pick it up gently without breaking and place on a flat surface. Repeat this step for the rest of the dough batter.
to oven bake
- Preheat oven at 425-degree Fahrenheit and prepare a baking sheet with a parchment paper.
- Place the rolled croquettes on the prepared baking sheet and bake them in the middle rack of the oven for 40 minutes or until golden brown in color and crispy from the outside.
- Once done, take it out and serve immediately with ketchup.
to air fry
- Place the rolled croquettes in the air fryer basket and attach it to the air fryer. Turn it on at 400-degree Fahrenheit for 15 minutes. Depending on the size of your air fryer you may have to air fry in 2-3 batches. Make sure the croquettes are in single layer.
- For best experience grease the croquettes with cooking spray before baking or air frying.
- Do not worry about the shape. You may make it round as well. The dough batter will be sticky and very soft but once rolled in panko becomes easy to handle. Once cooked its absolutely form and crispy.
- This recipe makes about 24 pieces and the serving size is 2 per person.