Broccoli and Vegan Cheddar Fritters

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When I posted my Vegan Potato and Spinach Cheddar Fritters last week, I realized that I never posted the recipe for these fritters which I had made weeks earlier.

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The idea for these fritters came because I had some broccoli to use up and I was in the mood for something more decadent than a stir-fry. My mother always made zucchini fritters which nothing but the zucchini, no potatoes, and I figured I could do the same thing with broccoli.

Bien sûr, I wanted to add cheese so Daiya Vegan Cheddar Shreds became part of the line-up. For the binder, J'avais l'habitude The Vegg Vegan Egg Yolk which truly mimics egg yolk in color and consistency.

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These are so fast and easy to make, it’s perfect for a last-minute snack or side dish. It hardly takes any ingredients – just the broccoli, the vegan cheese, the egg binder (you can use flaxseed or chia seed mixed with warm water), your favorite spices and some flour. I used chickpea flour to keep the fritters gluten-free.

I steamed the broccoli and then chopped it up but I kept it chunky. I love seeing the stalks and florets in the fritters but if you prefer, you can only use the florets and chop them smaller. I’m into this whole cooking root to stem movement so I’m not wasting anything!

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I pan-fried the fritters but you could also bake them if you prefer that. I would guess 400 degrees for about 20 minutes to half an hour until they’re crispy. Since the broccoli is already cooked, they don’t fry for long – just enough to get the crispy crunch and melt the cheese.

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We ate these as a side dish with some pasta with artichoke hearts for dinner.

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We loved these Broccoli and Cheddar Fritters and they inspired the potato and spinach ones I made last week. I’m sure they’ll inspire more variations since the combinations that can be made are endless. Jouir de!

Broccoli and Vegan Cheddar Fritters

broccoli cheese fritters (19)

GF, SF

1 c. Le Vegg + ¼ cup warm water

1 bunch broccoli with stalks

½ tasse Daiya Vegan Cheddar Shreds

1 c. la poudre d'ail

1 c. paprika

1 c. origan séché

½ cuillère à café. sel casher

¼ c. poivre noir

½ tasse de farine de pois chiches

Huile végétale pour friture

Dans une tasse, combine The Vegg and the warm water. Mix and set aside.

Steam the broccoli for a few minutes until fork-tender. Chop both the florets and the stalks into small pieces; you want the fritters to be chunky.

Dans un grand bol, combine the broccoli pieces, the Vegg, and vegan cheese. Add the herbs and spices and mix well. Add up to ½ cup flour until the mixture feels like it will hold together.

Heat about an inch of vegetable oil in a skillet over medium-high heat. Scoop up about 2-3 Tbs. of the mixture and put it in the pan. Don’t crowd the pan; only cook about 4 fritters at a time. Flatten the tops of the fritters gently with the back of a spoon or the spatula. Cuire 2-3 minutes jusqu'à ce qu'il brunisse. Carefully flip and cook on the other side, sur 1-2 minutes. Drain on a paper towel-lined plate. Servir chaud.

broccoli cheese fritters (34)

Le “V” Parole: Dites-le. Mangez-le. Vivre.

Broccoli and Vegan Cheddar Fritters
Auteur: 
Type de recette: Side dish; casse-croûte
 
Ingrédients
  • 1 c. Le Vegg + ¼ cup warm water
  • 1 bunch broccoli with stalks
  • ½ tasse de cheddar lambeaux de végétaliens
  • 1 c. la poudre d'ail
  • 1 c. paprika
  • 1 c. origan séché
  • ½ cuillère à café. sel casher
  • ¼ c. poivre noir
  • ½ tasse de farine de pois chiches
  • Huile végétale pour friture
Instructions
  1. Dans une tasse, combine The Vegg and the warm water. Mix and set aside.
  2. Steam the broccoli for a few minutes until fork-tender. Chop both the florets and the stalks into small pieces; you want the fritters to be chunky.
  3. Dans un grand bol, combine the broccoli pieces, the Vegg, and vegan cheese. Add the herbs and spices and mix well. Add up to ½ cup flour until the mixture feels like it will hold together.
  4. Heat about an inch of vegetable oil in a skillet over medium-high heat. Scoop up about 2-3 Tbs. of the mixture and put it in the pan. Don’t crowd the pan; only cook about 4 fritters at a time. Flatten the tops of the fritters gently with the back of a spoon or the spatula. Cuire 2-3 minutes jusqu'à ce qu'il brunisse. Carefully flip and cook on the other side, sur 1-2 minutes. Drain on a paper towel-lined plate. Servir chaud.

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3 Les réponses à Broccoli and Vegan Cheddar Fritters

  1. Susan Juin 18, 2015 à 8:58 pm #

    Rhea – Hi from Australia. J'ai été végétalien pour 23 + years and have only just found your wonderful site today! These broccoli & vegan cheddar fritters look totally amazing. Broccoli is my favourite vegetable so I will be whipping these up this weekend. Thank you so much for sharing all your lovely recipes – I look forward to working my through them all!

    • Rhea Juin 18, 2015 à 10:00 pm #

      Salut Susan, Wow! You’ve been vegan for 23 ans???! I’m honored to have you here. Thank you so much for your dedication and compassion. I hope that I get to say I’ve been vegan for that long one day. I started very late, à l'âge 43. I gave up meat at 42 and went vegan 7 months later. Il a été 7 years since I started the journey. I hope you like my recipes. As I wrote in my post “Les excuses et les lettres d'amour” each recipe is an apology to the animals for eating them and a love letter telling them they no longer need to fear me. xoxo

      • Susan Juin 18, 2015 à 10:34 pm #

        Thank you for your lovely reply Rhea! Like you, I also wish I had become vegan earlier. J'étais 34 and it really changed my life for the better (as you would know). However it was pre internet and so much harder to find recipes and ingredients. I am not a great cook nor an inventive one, so the recipes and ingredients I get on the net are wonderful.

        I truly love your philosophy of Apologies and Love Letters – I understand totally where you are coming from. My continuing apologies take the form of adopting unwanted animals & giving them the very best home possible (currently 2 chiens, a cat & 3 ex battery hens) & donating what I can to animal organisations. I have also just started leafleting with Vegan Outreach at universities and the response amongst those young people is amazingly positive – they are open to change & want to know where & how their food is produced.
        There is such a long way to go but I feel the tide is slowly turning as more & more people wake up to the plight of animals, and your blog and website & delicious recipes go a long way towards waking people up!
        Merci encore! x


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