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Vegan Honey Chipotle Mozzarella Sticks
Voorgerecht

Vegan Honey Chipotle Mozzarella Sticks

1 u 30 minVoor 6Nutri-Score C€€
van @blkandvegan3 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • cashews (raw, unsalted)Noten en zaden260 g
  • waterOverig720 ml
  • nutritional yeastVoorraadkast30 g
  • garlic (peeled cloves)Groente en fruit5 stukken
  • miso pasteVoorraadkast15 ml
  • lemon (half, juiced)Groente en fruit1 stuk
  • salt (heavy pinch)Kruiden en specerijen5 g
  • tapioca flourVoorraadkast30 g
  • pectin with calciumVoorraadkast30 g
  • flour (for the dry mixture)Granen240 g
  • soy milk (for the wet mixture)Dranken240 ml
  • apple cider vinegarVoorraadkast15 ml
  • panko breadcrumbsBakkerij120 g
  • chipotle peppers (canned, with some adobo)Voorraadkast60 g
  • water (for the sauce)Overig60 ml
  • agave syrupVoorraadkast240 ml
  • oil (for frying)Voorraadkast1 liter

per portie

Voedingswaarden

556kcal

Koolhydraten
80 g
Eiwitten
10 g
Vetten
22 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Blender
  • Steelpan
  • Garde
  • Ovenschaal
  • Frituurpan
  • Mengkom ×3

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Set the mozzarella

    • Pour the mixture into an oiled dish and smooth the top.
    • Refrigerate overnight until fully set.
    Stap 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.
    Stap 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.
    Stap 5

  6. Freeze the sticks

    • Place the breaded sticks in the freezer until fully set.
    Stap 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.
    Stap 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.
    Stap 8

  9. Serve

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