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Tempeh-Potato Croquettes with Creamy Dill Sauce, Vegan + Gluten-Free

Ilene Godofsky
  • 35 minutes
  • Serves 6

INGREDIENTS

1/2 cup

Celery

1 clove

Garlic

1/4 cup

Onion

1

package Tempeh

2

Yukon potatoes, medium

1 tbsp

Tamari

1 tbsp

Vegan butter

1

Salt and pepper

1 tbsp

Flax seed, ground

oil or non-stick spray for frying (I used coconut)

optional- 1 tbs kelp flakes