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Vegan Honey Chipotle Mozzarella Sticks
Entrée

Vegan Honey Chipotle Mozzarella Sticks

1 h 30Pour 6Nutri-Score C€€
par @blkandvegan3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • cashews (raw, unsalted)Fruits à coque et graines260 g
  • waterAutres720 ml
  • nutritional yeastÉpicerie30 g
  • garlic (peeled cloves)Fruits et légumes5 morceaux
  • miso pasteÉpicerie15 ml
  • lemon (half, juiced)Fruits et légumes1 morceau
  • salt (heavy pinch)Épices5 g
  • tapioca flourÉpicerie30 g
  • pectin with calciumÉpicerie30 g
  • flour (for the dry mixture)Céréales240 g
  • soy milk (for the wet mixture)Boissons240 ml
  • apple cider vinegarÉpicerie15 ml
  • panko breadcrumbsBoulangerie120 g
  • chipotle peppers (canned, with some adobo)Épicerie60 g
  • water (for the sauce)Autres60 ml
  • agave syrupÉpicerie240 ml
  • oil (for frying)Épicerie1 litre

par portion

Nutrition

556kcal

Glucides
80 g
Protéines
10 g
Lipides
22 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Blender
  • Casserole
  • Fouet
  • Plat allant au four
  • Friteuse
  • Saladier ×3

pas à pas

Préparation

  1. Blend the mozzarella base

    • Add the cashews, garlic, nutritional yeast, salt, miso paste, lemon juice, tapioca flour, pectin with calcium and water to a high-powered blender.
    • Blend until completely smooth.
    Étape 1

  2. Cook the mozzarella

    • Pour the mixture into a saucepan over medium heat.
    • Whisk constantly to remove clumps and thicken until stretchy and cheesy.
    Étape 2

  3. Set the mozzarella

    • Pour the mixture into an oiled dish and smooth the top.
    • Refrigerate overnight until fully set.
    Étape 3

  4. Prepare the breading stations

    • Put the flour in a bowl for the dry mixture.
    • Whisk the soy milk with the apple cider vinegar in a second bowl for the wet mixture.
    • Place the panko breadcrumbs in a third bowl.
    Étape 4

  5. Shape and bread the sticks

    • Cut the set mozzarella into stick shapes.
    • Coat each stick in the dry mixture, then dip in the wet mixture twice.
    • Finish in the panko breadcrumbs.
    Étape 5

  6. Freeze the sticks

    • Place the breaded sticks in the freezer until fully set.
    Étape 6

  7. Fry the mozzarella sticks

    • Heat the fryer to 190 °C (375 °F).
    • Fry the sticks in batches of 3 for 5 to 7 minutes until golden and crispy.
    Étape 7

  8. Make the chipotle sauce

    • Blend the chipotle peppers with the water until smooth.
    • Combine with the agave syrup in a saucepan and bring to a simmer.
    Étape 8

  9. Serve

    • Coat each mozzarella stick generously with the chipotle sauce and enjoy.
    Étape 9
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