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veggicrumb

Recipes

Learn about the amazing ways you can use Veggicrumb in your everyday foods.

Chickpea Cauliflower au Gratin

  • ½ cup Veggicrumbâ„¢
  • 1 head cauliflower
  • 1 ½ cups AGT CLIC™ canned chickpeas, drained
  • 1 ½ cups whole milk
  • 1 cup gruyere cheese, shredded
  • ½ cup parmesan cheese, shredded
  • ¼ cup tarragon leaves
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp chickpea flour
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp fresh thyme
  1. Chop cauliflower into bite-sized pieces.
  2. Toss with rinsed chickpeas in 2 tbsp olive oil, 1 tsp salt and ½ tsp black pepper.
  3. Bake at 425°F for 10 minutes or until edges are browned and cauliflower firm.
  4. Pour roasted mixture into greased 12-inch baking pan.
  5. Mix Veggicrumb with ½ tbsp olive oil and a pinch of salt.
  6. Melt butter over medium heat. Whisk in chickpea flour to make a roux.
  7. Add milk, ½ tsp salt, thyme and half the tarragon. Cook until thick, stirring constantly.
  8. Add gruyere and half the parmesan. Cook until cheese is melted.
  9. Evenly pour sauce over cauliflower and chickpeas; combine with tarragon.
  10. Generously coat the top with Veggicrumb mixture.
  11. Bake at 375°F for 10 minutes or until top is crispy and browned.
  12. Garnish with sage and/or tarragon. Enjoy!

Crispy Lentil Stuffed Mushrooms

Topped with Veggicrumbâ„¢

  • ½ cup Veggicrumbâ„¢
  • 1½ cups AGT CLICâ„¢ canned lentils
  • ½ cup parmesan, shredded
  • ¼ cup green onion
  • 2 tbsp fresh parsley
  • 3 tbsp butter, separated
  • 2 tbsp red wine
  • ½ tbsp garlic
  • 1 tsp salt
  • 1 tsp thyme
  • ¼ tsp black pepper
  1. Clean mushrooms thoroughly with running water or a soft brush.
  2. Separate mushroom stems and caps.
  3. Finely slice stems and green onions.
  4. Head 1 tbsp butter in saucepan on medium-high heat. Add garlic and cook 1-2 minutes.
  5. Add lentils and mushroom stems and cook for 5 minutes, stirring frequently.
  6. Add parmesan, red wine, salt, thyme and pepper to stuffing mixture. Stir until melted.
  7. Remove from heat and mix in green onion and fresh parsley. Set aside.
  8. Mix Veggicrumb, salt and remaining butter.
  9. Stuff each mushroom cap with approx. 1 tbsp of stuffing.
  10. Top with Veggicrumb mixture.
  11. Bake at 410°F for 6-8 minutes or until top is browned.
  12. Garnish with parmesan. Enjoy!

Chicken Nuggets

Battered in Veggicrumbâ„¢

  • 2 cups Veggicrumbâ„¢
  • 2 chicken breasts, cut into bite-size pieces
  • 1 cup batter
  • ½ cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • 1 teaspoon sugar
  1. Combine cornstarch with salt, garlic powder, onion powder, black pepper, and sugar.
  2. Coat chicken in seasoned cornstarch and batter of choice.
  3. Roll battered chicken in Veggicrumbâ„¢ until completely coated.
  4. Deep fry coated pieces at 375°F until internal temperature reaches 170F, about 4 min.

Breaded Cauliflower

Battered in Veggicrumbâ„¢

  • 3 cups Veggicrumbâ„¢
  • 1 head cauliflower, broken into florets
  • 3 cups batter
  • 1 cup cornstarch
  • 4 tablespoons seasoning salt
  1. Combine cornstarch with seasoning salt.
  2. Roast cauliflower florets in a 250°F oven for 15 min.
  3. Coat cauliflower in seasoned cornstarch and batter of choice.
  4. Roll battered cauliflower in Veggicrumbâ„¢ until completely coated.
  5. Deep fry coated florets at 375°F for 4 min.

Veggicrumbâ„¢ Granola

Yogurt topped with Veggicrumbâ„¢ Granola

  • 2 cups Veggicrumbâ„¢ Coarse
  • â…“ cup + 1 tablespoon maple syrup
  • 4 teaspoons vanilla extract
  • 1 teaspoon
  1. Mix salt, vanilla, and maple syrup together in a bowl; set aside.
  2. In a skillet, toast Veggicrumbâ„¢ over medium heat.
  3. Remove the Veggicrumbâ„¢ from the skillet and set aside.
  4. Pour the wet ingredients into the skillet and heat on low until the mixture thickens.
  5. Add in the Veggicrumbâ„¢ and fold together until coated.
  6. Remove mixture and let cool.
Create what markets demand.
Contact AGT Foods to learn how Veggicrumb can improve your food products