Summary: Today's recipe inspiration comes from one of my favorite vegan chefs, the Vegan Zombie. If you are not familiar with the Vegan Zombie, you must check out his website and become a fan of his page on Facebook! He has some fantastic recipes, and serves them up with a heavy dose of entertainment, and a dash of zombie battle preparedness.

Share some yum!

Today’s recipe inspiration comes from one of my favorite vegan chefs, the Vegan Zombie. If you are not familiar with the Vegan Zombie, you must check out his website and become a fan of his page on Facebook! He has some fantastic recipes, and serves them up with a heavy dose of entertainment, and a dash of zombie battle preparedness.

He introduced a great recipe for vegan cheeze stix, using Daiya vegan cheese. I instantly tried it, but modified a bit to be gluten free.

Vegan and Gluten Free Cheese Stix

modified from the Vegan Zombie

  • 1 bag of Daiya mozzarella-style vegan cheese
  • 2 cups of gluten free bread crumbs (If you don’t have easy access to them, or don’t like using them, you can also use gluten free rice or corn Chex cereal, ground up in the food processor)
  • 2 tablespoons of garlic powder
  • 2 table spoons of oregano
  • 1-2 cups of gluten free flour
  • 2 cups of your preferred milk-alternative; unsweetened
  • Canola oil

Start by melting Daiya cheese and 2 tablespoons of your favorite milk alternative in a double-boiler. I like to use unflavored almond milk, but the Vegan Zombie uses soy. When it is nearly melted, add 1-2 teaspoos of garlic and oregano to the cheese mixture for added flavor. When it starts to form into one ball, pour it into a loaf pan and spread it as evenly as possible. Let it cool for 10 minutes, and then put in the refrigerator for about an hour.

While the cheese is in the fridge, place breadcrumbs (or cereal mix) in a bowl and add the garlic powder and oregano, stirring until thoroughly mixed. Set aside. Place remaining milk-alternative and gluten free flour in separate bowls.

After it has firmed in the fridge, take it out and gently separate the sides of the cheese brick from the loaf pan with a spatula. You want to remove the cheese brick from the pan in one piece. Once the cheese brick is out of the pan and on a clean surface, cut it cross-wise into cheese stick-sized pieces.

Now time to bread them! Dunk a stick in the milk-alternative, then dunk it in the gluten free flour and cover it in flour, then dunk it back in the milk-alternative, then in the bread crumbs. Make sure to cover with bread crumbs. This is going to be messy!

Heat about an inch of Canola oil in a saucepan until it is hot enough that it sizzles when you drop a few bread crumbs in there. Once it is at that point, place a few of the cheese stix in the oil with a spatula or slotted spoon. The Vegan Zombie recommends frying no more than 3 stix at a time. Fry until the stix turn a golden-brown color, no more than a few minutes. Remove with a pair of tongs and set on a plate covered with a paper towel. Let cool, and then serve with marinara sauce, or vegan ranch dressing.

Here is the recipe video, straight from the Vegan Zombie.

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