Vegan Stuffed Olives

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  • vegan


Servings : 16
Prep time:
15 minutes
Cooking time:
25 minutes
Ready In:
40 minutes

Categories: 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!


16 Servings | change


whole green olives (pitted)
1⁄2 cup
olive oil (+1 TBSP for mixture)
2 cloves
garlic (minced)
1 teaspoon
red pepper flakes
3 ounces
1⁄2 cup
vegan bread crumbs
1 tablespoon
corn starch
1⁄4 cup
Soy milk


Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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!