I’ve been riding the gluten-free train lately , but I wanted to hop off and take the vegan train for a little spin! It’s no secret you guys want healthy recipes this January, but I was surprised at how many of you requested plant-based dishes. That being said, I wanted to make one that would knock your socks off. I didn’t want to just cook a vegan recipe for the sake of doing it…instead, I wanted to create a vegan recipe that I think anyone, no matter their dietary restrictions or lack thereof, would love. If you’re not vegan, feel free to swap out anything you want in this recipe for the non-vegan alternative!
Speaking of those swaps, here is what I would do if I was making this “non-vegan.” What’s the technical word for cooking that isn’t vegan or related to any dietary restriction? I would actually keep the flax egg instead of using traditional egg wash because I love the way the flax seeds crisp up with the panko bread crumbs. I would also add a little Parmesan cheese to the bread crumb mixture because Parm makes everything better in my opinion. I would also use regular whole milk in the cream sauce because I love me some dairy. But, like I said, I love this dish as it is and on a typical weeknight when I’m trying to be healthier, I would gladly opt for this vegan version.
I only found pre-chopped cauliflower florets at the store, can I use these? Yassss you absolutely can!! If you want to use this same method to make cauliflower “nuggets,” please go ahead! You can serve the tarragon sauce as a dipping sauce, or just serve with BBQ sauce or ketchup.
If you’re a visual learner, I gotchu! Here’s a video on how to make this recipe. The best way to go about following any recipe is to look at the method and ingredient list, then if there is a video, to watch it and visualize the process!
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