Vegan Lollipops

Vegan Tofu Lollipops – makes 8 -10
“I make vegan pops round and the others square, to safeguard against mistakes on the serving table”

Ingredients:
200g tofu grated
Vegetable oil for frying
70g aquafaba beaten for coating (or egg replacement of your choice)
70g aquafaba to bind the filling
1 pack plain pappadums (100g)
Two tbsp. gram flour which gives a nice flavour and light crunch.
2 tsp dried oregano
½ small onion finely chopped
2 garlic cloves grated
¼ finely chopped red chilli
2 tsp dried oregano
2 tsp finely chopped basil
1 tsp ground pepper
Lemon or lime wedges
Dips of your choice … tomato salsa, guacamole, onion and garlic creamy dip, tzatziki are nice

1.    Proceed as for Mediterranean halloumi lollipops, but use aquafaba or egg replacement of your choice to bind and coat the balls.

Vegan Mushroom Lollipops – makes 8
Ingredients:
200g mushrooms finely chopped
½ small onion finely chopped
2 garlic cloves grated
¼ finely chopped red chilli
Vegetable oil for frying
70g aquafaba beaten for coating (or egg replacement of your choice)
70g aquafaba to bind the filling
1 pack plain pappadums (100g)
Two tbsp. gram flour which gives a nice flavour and light crunch.
2 tsp dried oregano
2 tsp dried oregano
2 tsp finely chopped basil
1 tsp ground pepper
Lemon or lime wedges
Dips of your choice … tomato salsa, guacamole, onion and garlic creamy dip, tzatziki are nice

1.    Fry the mushrooms until brown, then add onion and fry for a further two minutes. Add garlic and chilli and stir on the heat for a further minute. 
2.    Proceed as for tofu lollipops.
 

tofu and mushroom vegan lollipops.jpg