How to make Vegan Kabocha Korokke

Season pumpkin chunks and roast the for 25 minutes at 200°C (400°F).

Add chopped onions and roast for 10 more minutes

Mash the pumpkin into a puree

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Shape into balls and keep in the freezer for 20 minutes

Coat the balls with starch, flax egg, and panko

Bake the croquettes at 220°C (430°F) for 30 minutes

Enjoy them hot with vegan spicy mayo

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