An Iberian tradition with a twist.
Time 50 Minutes
1. Vegan Bechamel sauce
Use the margarine, flour, milk, salt, pepper, and nutmeg to make the bechamel sauce, by following in our recipe.
Meanwhile, saute onion and garlic. When golden, add the spinach and cook well. Add some pine nuts is using (optional).
When the béchamel has thickened enough, mix it with the spinach (it is important that they are not too moist. If necessary, drain them first).
Fill a bowl with about the same amount of soy milk as flour, and another one with breadcrumbs, salt, and pepper. With the help of two spoons, take portions of the spinach béchamel and shape them into cylinders of not very large size. Roll them through the milk with flour and then over the bread.
3. Croquettes to enjoy!
Prepare a pan with plenty of oil and, and when it is very hot, add the croquettes.
Try to brown them evenly, taking care that the breading does not come off (that is, do not turn them more than necessary).