Ingredients
-
16 olivesWhole 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
Directions
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! |
