Vegan Bitterballen with Mustard Dip

Ingredients

• 2 cups Vegetable Broth
• 1/2 cup All-Purpose Flour
• 1/4 cup Vegan Butter
• 2 tablespoons Nutritional Yeast
• 1 tablespoon Soy Sauce
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Vegan Breadcrumbs
• 1 cup Sunflower Oil
• 1/4 cup Dijon Mustard
• 1 teaspoon Agave Nectar

Instructions

1. 1In a saucepan, melt vegan butter over medium heat. Whisk in flour until a smooth paste forms.
2. 2Gradually whisk in vegetable broth, ensuring no lumps form. Continue whisking until the mixture thickens into a sauce.
3. 3Stir in nutritional yeast, soy sauce, smoked paprika, garlic powder, salt, and pepper. Mix well.
4. 4Transfer the mixture to a bowl and let it cool completely in the refrigerator (about 1-2 hours).
5. 5Once cooled, form the mixture into small balls (about 1 inch in diameter).
6. 6Roll each ball in vegan breadcrumbs, ensuring they are fully coated.
7. 7Heat sunflower oil in a deep fryer or large pot to 350°F (175°C).
8. 8Fry the bitterballen in batches until golden brown and crispy (about 2-3 minutes per batch).
9. 9Remove bitterballen and place on a paper towel-lined plate to drain excess oil.
10. 10For the mustard dip, whisk together Dijon mustard and agave nectar in a small bowl.
11. 11Serve the vegan bitterballen hot with the mustard dip.

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