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Instructions. Line a baking sheet with parchment paper. Prepare a batch of Shreddable Vegan Mozzarella, or get out another store bought vegan mozzarella block, and cut into sticks 2-3 inches long, 1/2 inch wide. Gather 3 shallow bowls. In the first, add the flour. In the second, whisk the almond milk and cornstarch.
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Instructions. Preheat oil in a large heavy bottomed pan to 350 F. While the oil is heating, cut the vegan mozzarella into small rectangular peices. Whisk together the flour, almond milk, and salt in a medium bowl. Dip the mozzarella pieces into the flour batter, then shake off the excess. Next, add to the breadcrumbs.
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Bring to boiling. Cover pan and steam squash 5 to 7 minutes or until tender. Place steamed squash, chickpeas, and cooked rice in the prepared baking pan. Bake 20 minutes; cool completely. In a food processor combine squash, chickpeas, rice, and the next six ingredients (through garlic). Cover and process until well mixed.
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Step One. In a powerful blender, add the cashews, nutritional yeast, garlic powder, salt, and pepper. Blend until the cashews are pulverized into a powder. Add this mixture to a bowl and combine with the breadcrumbs and parsley (dried herbs are nice because they give the beige coating a more exciting look, but they really don't add much flavor).
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Pre-heat the oven to 450 degrees F. Remove moxy sticks from freezer, spray oil or brush oil on the sticks. Bake for 4 minutes. Move the sheet to the top level of the oven and Broil for 1 minute or until the breading starts to brown. Remove and serve immediately with marinara, ranch or other favorite sauces.
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Mozzarella Sticks. Preheat the oven to 375ºF (190ºC). In a shallow plate or bowl, combine all the breading ingredients: all-purpose flour, rice flour, breadcrumbs, nutritional yeast, paprika, garlic powder, salt, pepper and parsley. Drain the hearts of palm from the cans and rinse and pat them dry thoroughly.
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Coating the Cheese Sticks. To make your vegan mozzarella sticks, mix together two tablespoons of all-purpose flour with the milk until thoroughly mixed, and set aside. Then mix together the breadcrumbs, Italian seasoning, garlic powder, onion powder, and salt, and set aside. Cut cheese into roughly 1/2 inch by 3 inch rectangles (1/2 inch thick).
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Preheat the oil in deep fryer to around 370 degrees. Using a sharp knife, cut vegan mozzarella block in half long ways, and then into 1/2" strips. Set in fridge while preparing the batter. In a medium bowl, add in the almond milk, 2 tablespoons of all-purpose flour, garlic powder, onion powder, salt, and pepper.
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Fill a deep skillet with about an inch of vegetable oil. Heat to 350 degrees F, then place the cheese sticks in the oil and fry for about 2 minutes per side, flipping once, until golden brown. Remove from the skillet and drain on a paper towel lined plate. Sprinkle lightly with salt and parsley.
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Place it in the skillet. Repeat for as many sticks will fit in the pan without crowding (leave a good 1 ½ inches between them). Cook until browned and crisp on the bottoms, about 5 minutes, gently flip and repeat on the other side. Transfer the cooked mozzarella sticks to a paper-towel lined plate to drain.
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Lay down a sheet of plastic wrap onto the counter and dump the mozzarella mix on top. Form it into a 1/2 inch thick rectangle. The dimensions should be about 11 inches long by 3 1/2 inches wide. Wrap the plastic wrap over it nice and tight. Place on a sheet pan and into the freezer to semi-freeze for about 5 hours.
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First, preheat your oven to 400F. To make the vegan cheese center, add the cashews, coconut milk, 1 tablespoon of cornstarch, apple cider vinegar, and garlic to a high-speed blender. Combine the ingredients until they form a smooth consistency. After blending, add the cashew mixture to a saucepan on medium heat.
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How to make Vegan Mozzarella Sticks. Prepare your breading station by placing ¼ cup flour in a bowl or a plate & set aside. In another bowl, place ¼ cup flour and ½ cup water together, mix well & set aside. In a third bowl or plate, mix bread crumbs and salt together, set aside. Dry the hearts of palm with a hand towel to remove excess moisture.
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Mix together the milled flax seed and water in a bowl and let sit for 5 minutes to gel. Crush the Rice Chex along with the spices of the coating together and spread on a plate. Open your can of hearts of palm and for each stick, first roll it in the starch, then dip in the flax egg, then roll in the panko crumbs.