Before becoming vegan, my husband loved eating fried shrimp, and especially enjoyed coconut shrimp. I went through a few renditions of trying to perfect an air-fried version using tofu and think this simple approach is one worth sharing.
The nutritional profile of this dish is amazing. Coconut is high in fiber and low in carbs and is notable for helping control blood sugar levels and containing antioxidants that help combat the destruction of cells.
If you are like me and prefer savory to sweet, use UNSWEETENED Coconut and serve with a tangy sweet sauce such as a pineapple pepper or Sweet Chili Sauce. To keep it simple, top the air-fried tofu with some freshly squeezed lime juice and omit the sauce altogether.
This is a great casserole for holidays and special occasions. However, even in the midst of 90+ degree days, broccoli cheese casserole is a good choice for dinner!
I have never come across a vegan mushroom soup that I like but making it from scratch is really quite easy.
It is a really rich and dreamy-creamy dish that is best served alone or with a side salad. However, if you are looking for something even more substantial, you can also enjoy it on rice or potatoes.
This looks like a super hard and involved dish to prepare but trust me, it is simple…especially if you use a store-bought pie crust.
You can adjust the veggies to taste but I would recommend trying it with the ingredients listed in the recipe, for the first time, and then feel free to adjust it to your taste when you make it again.
The key is to make sure you add HEAPING tablespoons of flour, otherwise, the quiche will be too runny. A note of advice, let the quiche sit on the counter for about 10-15 minutes before slicing it. Leftovers can stay in the refrigerator for up to 5 days.