Monday, August 9, 2010

Vegan Teese Brand Cheese Sticks

Vegan Teese Brand Cheese Sticks

* Prep Time: 2 hours
* Cook Time:
20 minutes
* Ingredients:
  • 1 mozarella Teese, ends cut and then cut into 1/4" wide sticks (some will be funny shaped since the Teese is a roll)*
  • 1 cup of egg re-placer mixed to liquid as directed (more maybe depending on use)*
  • 1 can organic Italian herb breadcrumbs*
  • Italian seasoning
  • "Parmesan" cheese*
  • Sea salt
  • Olive oil

* Recipe:
  1.  Combine breadcrumbs, Italian seasoning, Parmesan cheese, and salt salt on a plate.
  2. One by one, dip each stick in egg re-placer then dredge in seasoned breadcrumbs and gently press any loose crumbs. Place aside. 
  3. Once all of the sticks have been dredged, repeat the process by placing the first dredged stick in the egg re-placer and dredge a second time. 
  4. Place on a cookie sheet or other container so the cheese sticks are not touching each other and place in the freezer until frozen, at least an 1 & 1/2 to 2 hours.
  5. In a skillet, place enough olive oil to cover half of the stick while laying down. Fry until golden brown, gently flipping to fry the top side. 
  6. Gently remove from oil and place on a wire rack to allow oil to drain and cool.
* Note: If the cheese sticks are too hot, they will just fall apart when you bite into them. Wait a bit for them to cool. One may try baking them too, but I did not. For these cheese sticks, I used Chicago Soydairy's Teese cheese. For egg re-placer, I used Bob's Red Mill Vegetarian Egg Replacer. For bread crumbs, I used Edward & Sons Organic Italian Herb Breadcrumbs. Lastly, for Parmesan cheese, I used Galaxy Vegan Topping.

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