Vegan Stuffed Olives
What a treat! These vegan stuffed olives will amaze anyone who tries them--crunchy on the outside, creamy on the inside, they are absolutely delicious and perfect for any occasion!
16 Servings | change
16whole green olives (pitted)
1⁄2 cupolive oil (+1 TBSP for mixture)
2 clovesgarlic (minced)
1 teaspoonred pepper flakes
1⁄2 cupvegan bread crumbs
1 tablespooncorn starch
1⁄4 cupSoy milk
In a bowl, mix together the vegan cream cheese, olive oil (1 tbsp), garlic, red pepper flakes, and Soyrizo. Add the mixture to a Ziploc bag (or any bag that seals) and cut off a small corner from the bottom half of the bag with a pair of scissors.
Squeeze the mixture from the bag into each olive individually. Be generous with the mixture and fill each olive right up!
Whisk together the corn starch and soy milk in a pot and cook it for 8-10 minutes on high. Place it in a bowl and add the breadcrumbs in another bowl.
Dip each olive into the corn starch mixture first, making sure to cover all the sides and then roll it in the breadcrumbs, and place them on a plate.
Add the olive oil (about 1/2 cup) to a pan on high and once it warms up, add a few olives at a time, making sure to cook both sides for about 30 seconds each, or until they are golden brown.
Place a paper towel in a bowl or plate and put the cooked olives there so the excess oils are absorbed. Add the olives to a serving plate and enjoy!