Easy Vegan Baja Fish & Quinoa Burrito Bowls with Vegan Pineapple Coleslaw

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: VEGAN FISH MARINADE:

3 to 4 Tbsp Rice vinegar or some white wine/ cooking sake

3 to 4 dashes of liquid smoke (optional but recommended)

6 Tbsp Crumbled Nori Dried Seaweed sheets or kelp granules (swipe to see what I use)

3 to 4 Tbsp Caper liquid (from the jar)

2 Tbsp Old Bay Seasoning

Salt & pepper

subheading: BAKED VEGAN FISH STICKS:

2 Firm tofu packages (pressed for at least 30 minutes to get rid of any excess moisture)

Plant-based milk

All-purpose flour

2 cups Panko crumbs

subheading: VEGAN BAJA CABBAGE SLAW:

subheading: The Vegan Baja Sauce:

½ cup vegan sour cream

1 & ½ cup vegan mayonnaise

⅓ cup diced cilantro

Juice from 1 lime

1 Tsp Old Bay (seafood seasoning)

A pinch of ground ancho chili (optional)

subheading: The Vegan Cabbage Slaw:

1 Package of Premade Cabbage Slaw

1 can of pineapple (rinsed)

1 jalapeno, diced or sliced

More lime, cilantro, salt, and pepper, adjusted to taste!

subheading: Suggested toppings for your tacos, wraps, or bowls:

2 cups of quinoa

Avocado!

More limes and lemon

Capers

Fresh cilantro

Baja Sauce

Your favorite hot sauces

Some wilted greens such as finely chopped kale or spinach

Diced red onion

Optional, your favorite vegan tacos or wraps

Directions at cashewandcheese.com

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