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I have seen a few non vegan versions these all over the Internet, and recently I made a vegan version, and boy was I happy I did. They are delicious. I originally made these with store bought vegan ricotta, but today I made them this time with my homemade cashew ricotta and they tasted even better. 🌱🌱zucchini ricotta fritters🌱🌱 Ingredients: 2 large green zucchini 1 tbsp salt 8 oz vegan cashew ricotta (homemade) or store bought 1/2 cup shredded vegan parm Fresh dill, chopped 1 cup bread crumbs Oil Method: Grate zucchini and put in a colander over a bowl. Add salt and let it sit for about 10 minutes. Add the ricotta and cheese to a bowl and mix together.Add the zucchini To a clean dish towel and squeeze out as much of the liquid as you can. Add the zucchini to the cheese mixture and combine. Add the dill and breadcrumbs. At this point use your hands to mix it all together. Scoop out a large spoonful of the mixture and form the fritters. Brush both sides of the fritters with a little oil . Air fry at 400F for 10-15 minutes until golden. Serve with some vegan Greek yogurt , crushed Calabrian peppers, splash of sriracha and dill. #eatmoreplants #veganrecipes #veganlunch #fritters #eatplants🌱 #spicyfood #airfryerrecipes #plantbased #zucchini #foodvideo #vegancheese #veganfoodshare #glutenfree #asmrsounds #recipevideo #veganbowl #crunchyasmr #whatsinmybowl #foodvideos #recipeoftheday #eatstagram #veganbowls #crispyfood #whatveganseat #EasyRecipes #holidayfood #easymeals #appetizer #foodfyp #viralfood #viralrecipe Do prefer recipes with “made from scratch ingredients “ or store bought
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I have seen a few non vegan versions these all over the Internet, and recently I made a vegan version, and boy was I happy I did. They are delicious. I originally made these with store bought vegan ricotta, but today I made them this time with my homemade cashew ricotta and they tasted even better. 🌱🌱zucchini ricotta fritters🌱🌱 Ingredients: 2 large green zucchini 1 tbsp salt 8 oz vegan cashew ricotta (homemade) or store bought 1/2 cup shredded vegan parm Fresh dill, chopped 1 cup bread crumbs Oil Method: Grate zucchini and put in a colander over a bowl. Add salt and let it sit for about 10 minutes. Add the ricotta and cheese to a bowl and mix together.Add the zucchini To a clean dish towel and squeeze out as much of the liquid as you can. Add the zucchini to the cheese mixture and combine. Add the dill and breadcrumbs. At this point use your hands to mix it all together. Scoop out a large spoonful of the mixture and form the fritters. Brush both sides of the fritters with a little oil . Air fry at 400F for 10-15 minutes until golden. Serve with some vegan Greek yogurt , crushed Calabrian peppers, splash of sriracha and dill. #eatmoreplants #veganrecipes #veganlunch #fritters #eatplants🌱 #spicyfood #airfryerrecipes #plantbased #zucchini #foodvideo #vegancheese #veganfoodshare #glutenfree #asmrsounds #recipevideo #veganbowl #crunchyasmr #whatsinmybowl #foodvideos #recipeoftheday #eatstagram #veganbowls #crispyfood #whatveganseat #EasyRecipes #holidayfood #easymeals #appetizer #foodfyp #viralfood #viralrecipe Do prefer recipes with “made from scratch ingredients “ or store bought
It’s almost time for a VEGANUARY and I know people so think about maybe trying out plant based items in January and the first thing that comes to peoples mind is oh my I have to give up so much. I’m here to tell that you really don’t ! There are so many plant-based options of the foods that you love that may not taste exactly the way they used to, but they have enough of the flavor point to satisfy you so if you’re thinking about starting another couple of days, keep the one in mind Swap out the crab and use artichoke hearts for a delicious vegan crab cake. 🌱🌱Vegan “Crab” 🦀Cakes🌱🌱 Ingredients: 2 (7 oz) jars marinated artichoke hearts, drained. 1 box (15 oz) chickpeas , drained and rinsed 2 cippolini onions diced 3 tbsp chickpea flour 3 tbsp vegan mayo 1 tbsp dijon mustard 1 tbsp old bay seasoning 1 tbsp garlic powder 1 tsp salt couple cracks of fresh pepper 1 cup chopped italian parsley 1 cup panko breadcrumbs Oil (for frying) Add the artichoke hearts, chickpeas and onions to a food processor and pulse a few times. (you want to just break up the pieces bit , but leave it crumbly) Add the mixture to a bowl, add the chickpea flour, mayo, mustard, old bay, garlic powder, salt , pepper and parsley and gently stir to mix together. If you have the time, pop the bowl into the refrigerator for about 30 minutes to firm up the mixture. (I only did this for about 10 minutes but in think longer would have been better). Form a patty with your hand and dip in the breadcrumbs, coating both sides. Cook in hot oil for about 3 - 5 minutes on each side until browned. Top with spicy mayo (Mayo + sriracha0 I served this with some cooked barley mixed with oil, lemon, juice, chopped parsley and salt) and a a quick slaw. #veganrecipes #veganlunch #eatstagram #barley #vegansalads #inmykitchen #goodeats #veganbuddhabowls #foodswaps #wfpb #glutenfreevegan #veganuary #veganfoodshare #veganfoodlovers #delicious #healthyeating #eathealthyfood #tipsandtricks #plantbased #whatsinmybowl #eatwithme #onmyplate #spicyfood #crabcakes #plantprotein #veganbowl #plantbasedeating #foodreels #viralreel #foodfyp #viralfood #viralrecipes #asmr
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It’s almost time for a VEGANUARY and I know people so think about maybe trying out plant based items in January and the first thing that comes to peoples mind is oh my I have to give up so much. I’m here to tell that you really don’t ! There are so many plant-based options of the foods that you love that may not taste exactly the way they used to, but they have enough of the flavor point to satisfy you so if you’re thinking about starting another couple of days, keep the one in mind Swap out the crab and use artichoke hearts for a delicious vegan crab cake. 🌱🌱Vegan “Crab” 🦀Cakes🌱🌱 Ingredients: 2 (7 oz) jars marinated artichoke hearts, drained. 1 box (15 oz) chickpeas , drained and rinsed 2 cippolini onions diced 3 tbsp chickpea flour 3 tbsp vegan mayo 1 tbsp dijon mustard 1 tbsp old bay seasoning 1 tbsp garlic powder 1 tsp salt couple cracks of fresh pepper 1 cup chopped italian parsley 1 cup panko breadcrumbs Oil (for frying) Add the artichoke hearts, chickpeas and onions to a food processor and pulse a few times. (you want to just break up the pieces bit , but leave it crumbly) Add the mixture to a bowl, add the chickpea flour, mayo, mustard, old bay, garlic powder, salt , pepper and parsley and gently stir to mix together. If you have the time, pop the bowl into the refrigerator for about 30 minutes to firm up the mixture. (I only did this for about 10 minutes but in think longer would have been better). Form a patty with your hand and dip in the breadcrumbs, coating both sides. Cook in hot oil for about 3 - 5 minutes on each side until browned. Top with spicy mayo (Mayo + sriracha0 I served this with some cooked barley mixed with oil, lemon, juice, chopped parsley and salt) and a a quick slaw. #veganrecipes #veganlunch #eatstagram #barley #vegansalads #inmykitchen #goodeats #veganbuddhabowls #foodswaps #wfpb #glutenfreevegan #veganuary #veganfoodshare #veganfoodlovers #delicious #healthyeating #eathealthyfood #tipsandtricks #plantbased #whatsinmybowl #eatwithme #onmyplate #spicyfood #crabcakes #plantprotein #veganbowl #plantbasedeating #foodreels #viralreel #foodfyp #viralfood #viralrecipes #asmr

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