How to make vegetarian meals without a veggie stirrer

You may have noticed that a lot of veggie recipes on Pinterest use soy sauce and/or coconut milk, and that you’ve heard about vegan and/of course, vegetarian meals that can be made without them.

These meals have become so popular that I can’t imagine what it would be like if you couldn’t make them without them, and the best you can do is use an immersion blender or a microwave for the most part. 

Vegan meals are pretty much impossible to make without soy sauce, and vegan cooking is a lot easier with coconut milk than with soy sauce.

So, instead of a tofu-based vegan meal that’s too heavy, try this one.

This recipe uses the same recipe for tofu as you’d make with regular tofu and tofu scramble, and it’s a great, simple, and filling meal for a vegan diet.

It comes together in about an hour and you can use it as a starter for a tofu scramble or a veg-free, gluten-free dinner.

You’ll be able to make this vegetarian dinner with tofu in about 5 minutes, but you’ll want to wait a little longer to make it as creamy and delicious as a tofu meal.

You can add some extra veggies to the recipe if you prefer them more spicy.

It’s a vegetarian dinner that’s not complicated.

Ingredients: 1 package tofu, soaked in water for 30 minutes 1/4 cup soy sauce or coconut milk (or use more than one type of coconut milk) 1 tbsp ground flax seeds, ground to a powder (optional) 1/2 tsp salt or more to taste 1/3 cup raw cashews, soaked for at least 10 minutes 1 tbsp chopped fresh parsley (optional, but great for garnish) Directions: Heat the soy sauce in a microwave-safe dish.

Set aside.

Add the tofu to the microwave and stir until it’s just coated in soy sauce; about 10 seconds.

Transfer to a bowl and let sit for a few minutes.

Meanwhile, combine the flax, salt, and ground flay in a blender.

Blend until smooth.

Add cashews and parsley to the tofu mixture.

Stir until it starts to combine.

Heat the remaining soy sauce until it begins to boil.

Reduce heat to low and let simmer for about 15 minutes.

Remove the tofu from the heat and set aside.

Heat a large skillet over medium heat and add the coconut milk.

Stir for about 5 seconds.

Add some of the tofu sauce to the skillet and stir in the tofu.

Cook for about 3 minutes, stirring often to prevent sticking.

Remove from heat and transfer to a plate and serve immediately. 

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