Description
These have a softer bite than the typical fish stick, but these vegan Hearts of Palm sticks are packed with flavor. Even your kids will love them!
Ingredients
Scale
Hearts of Palm filling:
- 1 (14 oz) can hearts of palm (usually comes with 6), drained on a layer of paper towels
- 1/4 c. gluten-free breadcrumbs (I like gluten-free panko crumbs)
- 1 tsp. vegan Worcestershire sauce
- 1 tsp. celery seed
- 1/4 tsp. salt
Gluten Free Breading:
- 1 c. gluten-free breadcrumbs (I like gluten-free panko crumbs)
- 1 tsp. celery seed
- 1/2 tsp. paprika
- 1/2 tsp. salt
Instructions
- Preheat a medium skillet with 2 Tbsp. oil to 350 degrees. Make sure your oil is hot prior to placing your breaded sticks into the skillet.
- With a food processor, pulse the hearts of palm just until it is shredded. Pour into a bowl and stir in the gf breadcrumbs, seasonings, and Worcestershire sauce.
- In a shallow bowl, mix together the breading ingredients.
- Using a scant two tablespoons amount, shape the hearts of palm mix into a “fish stick” shape. Gently dip into the breading and coat completely.
- Add to the oil and cook for 2-3 minutes on each side or until browned (not burnt). Place on a paper towel-lined plate and season to preference.
- Repeat until each stick has been cooked. You might need to add more oil if needed.
Notes
To bake: Preheat oven to 375 degrees. Place breaded sticks on a baking sheet lined with parchment paper and bake for 20+ minutes or until sides are nicely browned.
Serve with store-bought tarter sauce or to make homemade: Per 1/4 c. vegan mayo, add 1 tablespoon relish.
Eat immediately.
Nutrition
- Serving Size: 2 sticks
- Calories: 170
- Sugar: 3g
- Sodium: 425mg
- Fat: 12g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.6g
- Protein: 2g
- Cholesterol: 0mg
