{"id":7729,"date":"2010-02-17T14:10:52","date_gmt":"2010-02-17T19:10:52","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=7729"},"modified":"2021-02-24T15:14:13","modified_gmt":"2021-02-24T20:14:13","slug":"vegan-croquettes","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/vegan-croquettes\/","title":{"rendered":"Black bean and walnut croquettes"},"content":{"rendered":"

\"PlateWell, sadly, it’s time to close the book on 1,000 Vegan Recipes<\/em> — on this blog, that is. (Not in my kitchen, where it has officially secured a spot on my list of go-to cookbooks for quick, healthy, interesting meals.)  As much as I wish I could do it, Robin Robertson<\/a> and Wiley might not be too thrilled if I reprinted the entire book on my blog.  So today I’m posting a final recipe, which happens to be my favorite yet.  For the 995 vegan recipes not on this blog, you’ll have to buy the book<\/a>.<\/p>\n

Ok, back to the recipe.  It’s for black bean and walnut croquettes, and it’s super easy — minimal chopping, a quick spin in the food processor, and 10 minutes of pan-frying.  Our croquettes came out tasting fantastic with a little sauce I made for them, and they’re great running fuel: a good hit of protein, healhy fats, and some complex carbs.  Paired with a little broccoli, you have a meal worth taking to a desert island, outer space, or any another mythical place I believe is made up.<\/p>\n

For those not in the know, croquettes<\/a> are little rolls, usually just a soft mix of ingredients rolled in bread crumbs and deep-fried.  I first ate them when I went to Spain on an exchange program in high school, and I’ve loved them ever since.  Until now, they’ve been an indulgence offering little nutritional value.  Robin’s recipe, though, cuts back on the oil and uses all healthy ingredients.<\/p>\n

Here’s the recipe, the last one I’ll post from 1000 Vegan Recipes <\/em>(sob, sob), by Robin Robertson, published by Wiley.<\/p>\n

Black bean and walnut croquettes<\/h2>\n

Ingredients:<\/p>\n