1 vegetable bouillon cube
3 tablespoons water
2 tablespoons onion powder or minced onion
1 tablespoon parsley flakes
1/2 teaspoon salt
pepper, to taste
1/8 teaspoon cayenne pepper
1/2 cup vegan mayonnaise
2 cups vegan chik'n, finely chopped or ground in processor (I use Morningstar Farms Meal Starters Chik'n Strips)
2 cups soft bread crumbs (about 6 or more pieces of bread; I use whole grain bread)
1/3 cup dry bread crumbs (I use seasoned)
1. Preheat oven to 450 degrees F. Dissolve vegetable bouillon cube in 3 tablespoons water. Thoroughly chop or everything except the dry bread crumbs in a large food processor or mixing bowl.
2. Mix well until ingredients are well blended, make sure mixture is thick enough to form into croquettes (may need to add a little more soft bread crumbs to thicken a little).
3. Once mixed, form 6 round croquettes with mixture and then coat them thoroughly with the dry bread crumbs.
4. Place on ungreased sheet and bake for about 15 to 20 minutes, flipping them over after 10 minutes, so both sides get browned evenly.
While baking these croquettes, be sure to make your favorite vegan gravy to pour over these.