• Home
  • Vegan Stuffed Olives
0 0
Vegan Stuffed Olives

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
16 olives Whole green olives (pitted)
1/2 cup olive oil (+1 TBSP for mixture)
2 cloves garlic (minced)
1 teaspoon red pepper flakes
3 ounces Soyrizo
1/2 cup bread crumbs
1 tablespoon corn starch
1/4 cup soy milk

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

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!

Features:
  • Vegan

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!

  • 25
  • Serves 2
  • Medium

Ingredients

Directions

Share

Steps

1
Done

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.

2
Done

Squeeze the mixture from the bag into each olive individually. Be generous with the mixture and fill each olive right up!

3
Done

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.

4
Done

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.

5
Done

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.

6
Done

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!

Lena Tachdjian

Lena Tachdjian is a certified nutritionist and a writer, who splits her time between Canada and Armenia. She writes about nutrition, health, food, recipes, culture, travel, animal rights, and more. You can follow her on her nutrition and travel blog www.thetravelingchamelian.blogspot.com

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Vegan Spinach Stuffed Pasta
next
Salad in a Jar
previous
Vegan Spinach Stuffed Pasta
next
Salad in a Jar

Add Your Comment