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24 Sep 2017


4'C Cloudy

By Gracie Carroll

Chef Matt Pettit’s Crunchy Vegan Guacamole Bites Recipe

By Blair Stutz

Becel Matt Dean pettit recipe Edit Seven 2018

When we hear the words ‘plant based‘, a lot of things come to mind but the words ‘filling’ and ‘flavourful’ aren’t always at the top of the list. That is until now because after we were treated to a 9-course feast of all plant-based dishes created by Chef Matt Dean Pettit using Becel Canada at their PLNT pop-up in Toronto, we’ve been coverted!

Did you know that all Becel products are made with plant-based oils and are a great choice for anyone looking to follow a plant-based diet? Making the switch to Becel isn’t only super easy but we love that it’s an affordable product that can be found at pretty much any major grocery store. Plus you can swap butter for Becel with a 1:1 ratio so no conversions or confusion of any kind!

One dish we fell HARD for was Matt’s Crunchy Guacamole Bites with Salsa Rosa. They’re satisfying, crisp and surprisingly light, so we just had to ask for the recipe! See below for how to make them at home:

Becel Matt Dean pettit recipe Edit Seven 2018

Crunchy Vegan Guacamole Bites with Salsa Rosa

What You Need:

Salsa Rosa Dip

Crunchy Guacamole Bites

What To Do:

Salsa Rosa Dip

Crunchy Guacamole Bites

  1. In a medium bowl, add avocados, Becel® with Avocado Oil, cilantro, jalapeño, red onion, cumin and fresh lime juice. Mix well to combine.
  2. Working on a clean surface, roll 1 tablespoon of guacamole into a firmly formed ball. Wrap tightly with cling wrap. Continue until all guacamole has been rolled into balls, then place in the freezer for 45 minutes to 1 hour to set.
  3. Once guacamole balls are set, add Becel® Oil to a medium-sized deep pot. Heat over medium-high heat to 350° F (180° C).
  4. While the oil is heating, prepare your dredging station. Place chickpea flour, melted Becel® Vegan and crushed tortillas into individual medium-sized bowls. Working one guacamole ball at a time, roll it in chickpea flour, coating evenly. Dip into melted Becel® Vegan, then coat with crushed tortillas. Ensure each ball is fully coated in a layer of tortilla crumbs.
  5. When oil reaches temperature, carefully lower the guacamole balls into the oil, working in small batches to not overcrowd the pot. Lightly fry for 2 to 3 minutes, or until crisp and golden brown.
  6. Carefully remove guacamole bites from the pot and place onto a paper towel-lined plate to remove excess oil.
  7. Serve hot with the Salsa Rosa dip!

PS. Don’t miss Matt’s recipe for Baked Wonton Nachos that we shared last fall!




(Story by Assistant Editor, Blair Stutz; images by Ryan Emberley)

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