Easy Homemade Herb Vegan Crackers Using Okara

Okara crackers in a bowl on a cutting board with fresh herbs

Easy Homemade Herb Vegan Crackers Using Okara

Crispy and light protein crackers made from okara, also called soy pulp, and flavored with fresh rosemary and thyme. An easy okara recipe that goes together quickly for a flavorful and tasty vegan cracker for snacks and meals.

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 126kcal

Ingredients

▢ 1 ½ cups okara one batch from ½ cup of soy beans
▢ 1 ½ cup whole wheat flour
▢ 2 tablespoons extra virgin olive oil
▢ 1 tablespoon fresh rosemary
▢ 1 tablespoon fresh thyme
▢ ½ teaspoon salt
▢ ¼ teaspoon pepper
▢ Sea salt to sprinkle on top

Instructions

Preheat oven to 400 degrees F
Mix together all ingredients in a bowl. Knead dough to form a firm mixture, adding water or milk if needed. Try not to over mix as the dough will become tough.
Form into balls depending on space you have to roll out.
Place dough on lightly floured surface.
Roll out dough ball(s) to ⅛ inch thick. Cut as desired with a cutter or simply into strips or triangles with a knife.
Layout crackers on a baking sheet lined lightly sprayed with baking spray. Bake in 400 degree oven for 15-20 minutes or until crispy and lightly browned.

Notes

Expert Tips for Making Vegan Crackers with Okara:

Don’t forget to sprinkle a little salt on top of the crackers before cooking. The recipe doesn’t have a ton of salt in it because of this addition of the salt on top. If you leave it out, be sure to taste your cracker dough and add more salt to taste.

The consistency of the dough is firm and not sticky, but pliable enough to roll out without cracking. If it feels too thick, add water 1 tablespoon at a time until it reaches a texture you can easily roll out.

Try to avoid over mixing the dough as it may become tough if handled too much.

For a quicker way to bake, you can skip cutting the crackers. Simply roll out the dough on a piece of parchment paper to the correct thickness. Then transfer the entire sheet of parchment to your baking sheet and cook according to the directions in the recipe. Once they’ve cooled, you break them up into pieces for a more rustic cracker.

Nutrition