Low Sodium Vegan Mozzarella Sticks

Total time1 hr 30 min

Prep time20 min

Cook time10 min

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Ingredients

4 servings

For the sticks

12 oz vegan mozzarella, in block form
Ferndale Farmstead Mozzarella
See all

For the breading

1 cup all-purpose flour
1 cup plain unsweetened plant-based milk
1 ½ cups plain breadcrumbs
½ cup panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
1 tsp garlic powder
1 tsp onion powder
1 tsp dried italian seasoning
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For frying

½ cup neutral oil (such as canola oil or vegetable oil), for frying

For serving

1 cup marinara sauce, warmed, for serving (optional)

Instructions

1
Cut the vegan mozzarella block into sticks roughly 3 inches long and 3/4 inch wide — you should get about 12 sticks. Arrange them in a single layer on a baking sheet lined with parchment and freeze for at least 1 hour, until firm throughout.
2
Set up a breading station with three shallow bowls: flour in the first, plant-based milk in the second, and the combined breadcrumbs, panko, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper in the third. Stir the breadcrumb mixture until the seasonings are evenly distributed.

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