French Onion Croqettes With Honey Mustard Sauce (vegan)

French Onion Croqettes With Honey Mustard Sauce (vegan)

"These are delicious little morsels coated with crushed Rice Chex® giving the tender crunch of Panko Bread Crumbs and topped with honey mustard sauce."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4  
Cuisine:  "Vegetable Entrees"
Categories    : Dairy Free, Egg free, Gluten Free, Vegan


  1         Tablespoon  olive oil
  2         Cups  Sweet Onion -- sliced
  3         Potato -- cubed
  1/4      Cup  Firm Tofu -- shredded
  2         Tablespoons  Coconut Oil
  1         Cup  Firm Tofu -- shredded
  2         Carrot -- shredded
  2         Ribs  Celery -- diced fine
  1/8      Teaspoon  freshly ground black pepper
  1/4      Teaspoon  Nutmeg
  1/4      Teaspoon  Red Pepper Flakes
  1         Sheet  Nori -- or other seaweed such as kelp or kombu equal to one sheet nori
  1 1/2   Cups  Rice Chex® -- crushed
  1         Teaspoon  Grainy Mustard

Honey Mustard Sauce
  1        Cup  Mayonnaise, Soybean, No Salt
  2        Tablespoons  Honey
  1        Tablespoon  Grainy Mustard
  1        Teaspoon  Lemon Juice

Sautée onions on medium with olive oil and sprinkle in salt and pepper.
Cover and cook over medium-low heat, stirring occasionally, until onions
are soft, about 10 minutes.

Remove cover and cook, stirring often, until onions are caramel in color,
30 minutes to an hour.

While onions are cooking, place the cubed potatoes in a medium saucepan.
Add water until potatoes are covered. Bring to boil, reduce heat and
simmer, covered, 15-20 minutes, or until tender.

Melt butter in microwave and gently mix together with tofu.

Drain water from potatoes. Put hot potatoes into a large bowl. Add cream
and melted butter. Use potato masher to mash potatoes until well mashed.
Set aside.

preheat oven to 350°F

Tear Nori into blender or spice grinder and chop fine.

Add coconut oil, tofu mixture to the mashed potatoes along with the salt,
pepper, red pepper flakes, nutmeg, nori, carrots, celery, 2 tablespoons
mayonnaise, 1 teaspoon grainy mustard, 1/2 cup of rice chex® crumbs, and
caramelized onions. Gently fold the mixture until well combined, being
careful not to break the tofu up too much.

Using a cookie scoop or your hands, roll the mixture into 24 balls,
rolling each in the remaining rice chex® crumbs before setting on a
parchment paper lined cookie sheet. Set aside.


To cook the croquettes bake them 30 to 35 minutes, or until golden brown.
Transfer to a serving platter and serve warm with the Honey Mustard sauce

Honey Mustard Sauce

Whisk together the remaining mayonnaise and mustard with lemon juice until
smooth and well combined.

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Per Serving : 754 Calories; 58g Fat (67.3% calories from fat); 12g Protein; 52g Carbohydrate; 5g Dietary Fiber; 32mg Cholesterol; 233mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2
Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates.