Tempeh-Potato Croquettes with Creamy Dill Sauce, Vegan + Gluten-Free
Try this Tempeh-Potato Croquettes with Creamy Dill Sauce, Vegan + Gluten-Free recipe
Try this Tempeh-Potato Croquettes with Creamy Dill Sauce, Vegan + Gluten-Free recipe
- 1 clove garlic minced
- salt and pepper to taste
- 1/2 cup diced celery
- 1/4 cup diced onion
- 1 tbs tamari
- sauce: 1 avocado 3 tbs tahini, juice of 1 lemon, 1 clove garlic, 2 tbs fresh dill, salt and pepper to taste, water as needed
- 2 medium yukon potatoes peeled and cubed
- 1 tbs vegan butter (can substitute olive oil)
- 1 package tempeh
- 1 tbs ground flax seed
- optional- 1 tbs kelp flakes
- oil or non-stick spray for frying (i used coconut)
- Carbohydrate 1.65352967990373 g
- Cholesterol 0 mg
- Fat 0.752121288507178 g
- Fiber 0.747685229050239 g
- Protein 0.734832506912288 g
- Saturated Fat 0.070127174506348 g
- Serving Size 1 1 Serving (20g)
- Sodium 151.471747026398 mg
- Sugar 0.905844450853488 g
- Trans Fat 0.0434298941153431 g
- Calories 15 calories
Step-by-step
- Combine all sauce ingredients in blender and blend until smooth. Refrigerate until needed.
- Bring a small pot of water to a boil. Add potatoes and boil until tender (about 15 minutes).
- Meanwhile, crumble tempeh into a small bowl. Add tamari and let marinate until needed.
- Prepare flax "egg" by combining flax seed with 3 tbs warm water. Let sit for at least 10 minutes.
- Drain potatoes and place in a medium bowl. Add vegan butter (or oil) and mash until mostly smooth.
- Stir in tempeh, flax "egg", celery, onion garlic, salt, pepper and kelp flakes (if using) and mix thoroughly.
- Heat oil in a pan at medium-high heat. Use your hands to form mixture into patties about 2-3" wide.
- Fry patties on each side until gold brown (about 5 min).
- Serve with creamy dill sauce and top with fresh chopped dill.
My Delicious Vegan Tempeh-Potato Croquette Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present need to keep everyone fed and happy. So, when I stumbled upon this recipe for Tempeh-Potato Croquettes with Creamy Dill Sauce, I was intrigued. Vegan, gluten-free, and surprisingly easy? It sounded almost too good to be true. But let me tell you, it wasn’t! This recipe quickly became a family favorite, a welcome addition to our often hectic dinner routine.
The initial skepticism melted away the moment I took my first bite. The crispy exterior of the croquettes gave way to a wonderfully soft and flavorful interior. The tempeh, marinated in tamari, added a savory depth that complemented the earthy potatoes perfectly. And the creamy dill sauce? Oh my goodness! It was the perfect finishing touch, a tangy and herbaceous counterpoint to the richness of the croquettes. My kids, who are notoriously picky eaters, devoured them, and even my husband, who isn't usually a fan of vegan food, asked for seconds. This was a major win!
What made this recipe even more appealing was its simplicity. The steps were clear and straightforward, and the ingredients readily available. I love recipes that don't require a million exotic spices or obscure ingredients. This one was a breeze to prepare, even on a busy weeknight. The prep time was minimal, and the cooking time was short enough that I could still have some semblance of a life while dinner simmered (or rather, fried!). The fact that it was both vegan and gluten-free was an added bonus. It meant I could easily cater to various dietary needs and preferences within the family, something I greatly appreciate.
Beyond the ease and deliciousness, this recipe has also opened up a whole new world of culinary possibilities. I’ve already started experimenting with different variations – adding roasted vegetables to the croquette mixture, swapping the dill sauce for a spicy sriracha mayo, and even using sweet potatoes instead of regular potatoes. The possibilities are endless, making this a versatile and adaptable recipe that will remain a staple in my kitchen for a long time to come. I highly recommend trying it for yourself; I am sure you will be delightfully surprised.
Tips and Tricks for Success:
- Don't overmash the potatoes. A little bit of texture is a good thing!
- Make the sauce ahead of time. It tastes even better after it's had a chance to chill in the refrigerator.
- If you don't have kelp flakes, don't worry! The croquettes are still delicious without them.
- Experiment with different herbs and spices to create your own unique flavor combinations.
- Serve with a side salad for a complete and balanced meal.
This recipe isn't just a meal; it's a testament to the fact that healthy, delicious, and easy-to-make meals are completely achievable, even amidst the chaos of daily life. It’s a reminder that taking the time to prepare a nourishing meal for ourselves and our families is an act of self-care and a way to show love. And for a busy working mom like me, that's something truly invaluable. So, give this recipe a try, and let me know what you think! I can't wait to hear about your own Tempeh-Potato Croquette adventure.
