WFPB Hush Puppies & Tartar Sauce
WFPB Hush Puppies & Tartar Sauce
By: The Jaroudi Family
Serves 4
(Makes around 20-22 Hush Puppies)
Ingredients:
Hush Puppies
15 oz can chickpeas, drained (358 g)
6 Tbsp of aquafaba
1 cup corn flour [or oat flour] (124 g)
1⁄4 cup dulse flakes (7 g)
1 Tbsp Italian seasoning
1 Tbsp nutritional yeast
1/2 tsp turmeric powder
1 tsp white miso
Pinch of black pepper
Breading
1/4 cup plant milk
1/4 cup breadcrumbs (30 g)
1/4 cup cornmeal (50 g)
2 tsp Italian seasoning
Tartar Sauce
1 cup white beans, cooked (or raw cashews) (260 g)
1/2 cup plant milk
1 large, pitted date
1 Tbsp lemon juice
1 tsp white miso paste
1 tsp Dijon mustard
2 large pickles, diced
Directions:
1.) Add all ingredients for the hush puppies ingredients into a food processor and mix until everything is well combined.
2.) Make around 20-22 round balls with the batter.
3.) Place 1/4 cup of plant milk in a shallow bowl and combine the remaining breading ingredients in a second shallow bowl.
4.) Create a dredge with each hush puppies placing them into plant milk and then into the breadcrumb mixture.
6.) Bake at 350 degrees for 40 minutes on a parchment-lined baking dish. Flip each hush puppies at the halfway point.
7.) In a high-speed blender, add all the tartar sauce ingredients and pulse until well combined. Refrigerate tartar sauce until ready to serve. (If you like a chunkier texture, add one chopped pickle by gently folding it into the sauce).
Download our WFPB Hush Puppies & Tartar Sauce recipe PDF.
Be sure to send us a photo if you try out the recipe.
Need the recipe as a Microsoft document?
We have you covered.
