Just like the mozzarella sticks you enjoyed as a kid, but 100% vegan! Ideal for a party or a game-day snack!
Vegan | Soy-free
Growing up I loved mozzarella sticks, I ordered them as an appetizer in every single restaurant I visited. They were crunchy, filling and honestly quite addictive; I’m sure I am not alone with this one.
Fortunately, I grew up to know how bad dairy was for my body, the environment and how cruel the process can be for cows. One of the first questions I am always asked when someone finds out I’m vegan is “Don’t you miss ____?” “How can you live without cheese?!” (or worst, bacon, yuck), and the quick answer is “No, I’ll live”.
However, through the process of being vegan, I’ve encountered some “missing” feelings, not related to the food per-se, but mostly personal associations or feelings I have with them. And a couple of weeks ago, one of my vegan inspirations, Avant-Garde Vegan uploaded a recipe for Vegan Mozzarella Dippers, and it just made me realize that I haven’t had one of my favorite childhood snacks in such a long time.
I just knew that I had to try to make something similar. Obviously, his version is from scratch, yes, vegan mozzarella from scratch, crazy right! And I wanted to make mozzarella sticks asap, so no time to make mozzarella from scratch.
But how? A good mozzarella stick starts with the cheese, and with vegan cheese, we are a little bit limited. So I took the time to look for the best mozzarella cheese for this recipe, and although we all love Miyoko’s cheese, it’s 1. a tad expensive, 2. very hard to find in Puerto Rico, and 3. waaaaay too soft for this recipe. So I opted for Follow Your Heart Mozzarella, which looks, smells and tastes exactly like Mozzarella.
Now, should these mozzarella sticks be fried or baked? You can definitely bake them for a healthier less-oily option, but if you want my honest opinion the fried version is more traditional. The best thing about this recipe? You can prepare them ahead, and freeze them.
Ingredients
- 1 block vegan mozzarella
- ½ cup flour + ¼ cup
- ½ cup plant-based milk
- 1 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- Optional 1 tsp nooch
- 1 ½ cups vegetable oil for frying
Procedure
- Cut your vegan mozzarella into rectangles. You can make them as big or as little as you want.
- You’ll need three (3) bowls. In the first one add the ½ cup of flour. In the second, add the plant-based milk. And in the third, add ¼ cup of flour, the panko breadcrumbs, garlic powder, onion powder, parsley, oregano, and nooch.
- Drop one piece of mozzarella into the flour, then into the milk. For a better coating, repeat those two steps. Then roll the mozzarella into the panko coating. Repeat with all the mozzarella sticks.
- FOR BAKING: Freeze the mozzarella sticks for 1 hour. Preheat oven to 450F. Line a baking tray with parchment paper and then place mozzarella sticks onto the tray. Bake for about 18-20 minutes.
- FOR FRYING: Heat up 1 and ½ cups of vegetable oil in a frying pan, on medium. Wait until the oil is hot enough, then place the mozzarella sticks in and let them cook for about 5-7 minutes until they get golden. Then put it on a dish lined with paper towels to let the oil drain out.
- Serve with warm marinara sauce, and enjoy!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
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