Pregnancy Friendly Vegan Mozzarella Sticks
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Learn more →Ingredients
4 servings
For the sticks
- 12 oz vegan mozzarella, in block form
For the breading
- 1 cup all-purpose flour
- 1 cup plain unsweetened plant-based milk
- 1 ½ cups plain breadcrumbs
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp smoked paprika
- ½ tsp salt
- 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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