Kroketten with Dairy & Egg-Free Filling

Ingredients

• 2 cups Vegetable Broth
• 1/2 cup All-Purpose Flour
• 1/2 medium Onion
• 1/2 medium Carrot
• 1/2 stalk Celery
• 2 tbsp Nutritional Yeast
• 4 tbsp Vegan Butter
• 1 cup Breadcrumbs
• 2 cups Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 tsp Dried Thyme

Instructions

1. 1In a saucepan, melt vegan butter over medium heat.
2. 2Add onion, carrot, and celery and cook until softened, about 5 minutes.
3. 3Stir in flour and cook for 1 minute.
4. 4Gradually add vegetable broth, stirring constantly to avoid lumps. Cook until thickened, about 5-7 minutes.
5. 5Stir in nutritional yeast, salt, pepper, and thyme.
6. 6Transfer mixture to a baking dish and let cool completely in the refrigerator. This can take several hours.
7. 7Once cooled, shape the mixture into small logs.
8. 8Roll each log in breadcrumbs, ensuring they are fully coated.
9. 9Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
10. 10Fry the kroketten in batches until golden brown and crispy, about 2-3 minutes per side.
11. 11Serve hot.

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