CRISPY SEASONED CAULIFLOWER [VEGAN]
THIS RECIPE IS :
INGREDIENTS
- 1 head cauliflower, cut into florets, stem cut into small pieces
- 2 tablespoons potato starch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1 tablespoon nutritional yeast (optional)
- 1/2 teaspoon chili powder or paprika
- 1 tablespoon neutral, high heat oil of choice (avocado, sunflower, grape seed, canola, etc)
PREPARATION
- 1. Preheat oven to 450°F. Drizzle tablespoon of oil over metal baking sheet.
- Spread cauliflower out over the sheet, toss in oil, and sprinkle with remaining ingredients. Make sure cauliflower is in an even layer with as much space between pieces as possible. If needed, divide between two sheets.
- 2. Bake for 20-30 minutes, tossing once about halfway through. When crispy and golden brown, it is done.
- 3. Serve by itself, over rice, pasta, with potatoes, or as a filling for tacos, burritos, wraps, etc. Drizzle with balsamic vinegar, tahini dressing, or aioli, if desired.
NUTRITIONAL INFORMATION
Total Calories: 224 | Total Carbs: 48 g | Total Fat: 1 g | Total Protein: 14 g | Total Sodium: 173 g | Total Sugar: 14 g
AUTHOR & RECIPE DETAILS
Renee Press is the founder of Fire and Earth Kitchen which offers 100 percent vegan and gluten-free cooking classes, food coaching, and chef services in Seattle Washington. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. Fire and Earth Kitchen.
CRISPY TOFU VEGETABLE STIR-FRY [VEGAN]
THIS RECIPE IS :
CALORIES
528SERVES
4COOK TIME
30INGREDIENTS
FOR THE SAUCE:
- 3 tablespoons cornstarch
- ¼ cup soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 2 tablespoons water
- ¼ cup sugar or your preferred sweetener
- 2 teaspoons fresh grated Ginger
- 2 teaspoons garlic (I did not add this to the sauce, but to my veggies instead)
- 1-2 teaspoons red pepper flakes
FOR THE VEGGIES:
- 1 medium chopped oninon
- 1 medium seeded and chopped
- 2 medium sliced carrots
- 1 small broccoli head (approximately 1 1/2 cups sliced)
- 1 1/2 cups sliced mushrooms Baby Bella
- 3 cloves minced garlic
- ½ cup scallions sliced or chopped
- 1 small can water chestnuts (optional)
FOR THE TOFU:
- 1 block firm or extra firm tofu pressed 2 hours
- Cornstarch as needed
- Bread Crumbs 1 ¼ cup
- 2 tablespoons parsley
- Garlic Powder 2 teaspoons
- Salt &p pepper to taste
- 1 cup soy milk
- 2 tablespoons olive or coconut oil
FOR THE BROWN RICE:
- Brown Rice 1 cup
- Rice Milk 2 ¼ cups
PREPARATION
- Prepare the rice according to the instructions on the bag.
- Toss the pressed tofu in the cornstarch to coat shake off the excess.
- Dip in the soy milk oil mixture and then into the bread crumbs and spice mixture, air fry at 400F for 10-15 minutes or saute in a pan with a small amount of oil until crispy.
- Combine all the sauce ingredients and then get the veggies into a large wok or saute pan with a lid to steam over medium to high heat (I microwave the broccoli for 1-2 minutes because that takes longer to cook, then add to the rest of the veg).
- Once the veg is fork tender add the sauce and cook until it boils and the sauce thickens.
- Add the water chestnuts and scallions last then add the tofu, toss everything to coat well.
NUTRITIONAL INFORMATION
Per Serving: Calories: 528 | Carbs: 89 g | Fat: 12 g | Protein: 14 g | Sodium: 1296 mg | Sugar: 28 g
AUTHOR & RECIPE DETAILS
Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!
