Vegan 'Cheesy kroketjes' met natto

30min Used products: Natto

100 g oil or margarine, 150 g flour, 1 l vegetable milk (soy – unsweetened), 12 g agar-agar, 5 tbsp noble yeast flakes, 3 tbsp white miso, 4 tbsp natto, salt, pepper & nutmeg, ½ lemon


In a thick-bottom saucepan heat the coconut oil and add the flour, allowing the flour taste to reduce. Meanwhile, dissolve the agar-agar in 200 ml of cold soy milk and keep to the side. Mix the remaining 800 ml of soy milk with the white miso, yeast flakes and natto. Little by little add the seasoned soy milk to the roux and bring the mixture to a boil. Finally add the cold milk with agar-agar and keep simmering the white sauce until it thickens. Season to taste with salt, pepper, nutmeg and a drop of lemon juice if desired. Pour into a baking dish lined with baking paper. For the batter 500 ml water + 1 tsp carob seed flour, salt and pepper 250 g flour 250 g breadcrumbs Cut the croquettes into the desired shape and briefly roll in the flour, shaking it well off. Then dip in the soy milk and finally roll in the breadcrumbs. Fry in sufficient oil for about 2 minutes until golden brown and garnish with lime zest. Recipe: Pieter-Jan Lint Pictures: Toos Vergote (toosplantedfood)

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