Egg-Less Mozzarella Sticks & Vegan Marinara
Okay, okay. I know this isn't exactly a "vegan" recipe but it is egg-free. In this recipe I used low-fat mozzarella cheese sticks but you could also use a vegan cheese alternative instead. For best results you must slice your cheese sticks first and freeze until completely solid. In this recipe I used a combination of seasoned croutons, Parmesan cheese and dried parsley. I simply crushed the croutons with a rolling pin until a breadcrumb consistency was formed. Season, mix and you are ready to bread!
Be sure to add a layer of foil to the bottom of your baking sheet before adding mozzarella sticks. They can get pretty messy and if you don't have the sticks completely frozen, they will ooze cheese everywhere (which doesn't actually sound like such a bad thing!). However, if you run into this problem, simply place the baked mozzarella sticks on a cooling rack until they have slightly set before removing from their cookie sheet. You can use a spatula to scrape cheese back into each cheese stick, keeping it's oval-like shape.Serve these sticks warm with a side of my homemade (vegan) marinara sauce. When making this recipe, I use this marinara as my vegetarian spaghetti sauce recipe as well. Be sure to make plenty, because it goes quick!
Egg-Less Mozzarella Sticks
5 Low-Fat Mozzarella Cheese Sticks
1/2 Cup All-Purpose Flour
1/2 Cup Milk
1 Teaspoon Corn Starch
1 Cup Parmesan Croutons, Crushed
1 Teaspoon Parmesan Cheese
1 Teaspoon Parsley
Preheat oven to 350 degrees. Cover a cookie sheet with a layer of foil and set aside. Slice each cheese stick into thirds and place into freezer until completely solid. When frozen, remove from freezer and begin to bread. Set aside three small mixing bowls. Place flour in the first and in a separate mixing bowl add milk and corn starch. Whisk together until smooth. In the third mixing bowl add crushed croutons, Parmesan cheese and parsley and stir mixture. Place each cold cheese stick into flour and roll until completely covered. Place the floured cheese into milk until completely submerged and set into crouton mixture. Pack breading completely around cheese until a thick layer of croutons covers it. Place each coated cheese stick onto foil-lined cookie sheet and continue until all cheese sticks are breaded. Place mozzarella sticks into preheated oven and bake on each side for 5 minutes until golden brown. Remove from heat and let rest until cheese it no longer gooey. Using a spatula scrape each mozzarella stick off of foil to serve. Serve with a side of marinara sauce.(Makes about 15 Mozzarella Sticks, About 5 Servings)
Vegan Marinara(Naturally Meat-Free, Dairy Free, Sugar-Free & Gluten-Free)
1 Tablespoon Butter
1 Teaspoon Oregano
1/2 Teaspoon Rosemary
1/2 Teaspoon Black Pepper
1 White Onion, Diced
2 Cloves Garlic, Minced
1/2 Cup Diced Green Pepper
1 Vine Tomato, Diced
4 Cups Traditional Tomato Sauce
2 Cups Water
1 Teaspoon Granulated Sweetener ( I used Splenda)
1 Teaspoon salt
1/2 Teaspoon Chili Powder
In a large pot, add butter and heat over medium heat. Season with oregano, rosemary and black pepper. Add diced onion, minced garlic and green pepper. Let cook until slightly-softened and lightly browned. Add tomatoes and stir. Cook for 1-2 minutes. Add tomato sauce and water and stir until thick and blended. Cover and let bubble for 20 minutes, stirring occasionally. Reduce heat to low and cook for 1-2 hours. Season with granulated sweetener, salt and chili powder. Keep sauce over a low heat until ready to serve with pasta or as a marinara sauce for mozzarella sticks.
(About 6 Servings)
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