Three Vegan Dishes From Chefs Who Give A F Ck Prevention

Creamy Peanut SlawServes 4Combine 3 Tbsp peanut butter, 3 Tbsp rice vinegar, 2 Tbsp warm water, 2 Tbsp lime juice, 1 Tbsp minced fresh ginger, 11⁄2 tsp Sriracha sauce, and 1⁄2 tsp soy sauce. Mix that son of a btch well. Combine 3 cups each thinly sliced red and green cabbage, 1 thinly cut carrot, and 1⁄3 cup thinly sliced green onions. Toss all around until everything is coated. NUTRITION (per serving) 130 cal, 4 g pro, 17 g carb, 4 g fiber, 10 g sugars, 6 g fat, 1 g sat fat, 350 mg sodium   Baked Zucchini ChipsServes 4Heat oven to 350°F. Cut 1 zucchini into coins. Mix 1 Tbsp flour, 1/4 tsp each paprika and garlic powder, and a pinch of salt. Toss and coat zukes. Lay on greased baking sheet and coat with olive oil spray. Bake 30 to 40 minutes, flipping 4 times. Don’t let that sht burn. NUTRITION (per serving) 25 cal, 1 g pro, 4 g carb, 1 g fiber, 2 g sugars, 0 g fat, 0 g sat fat, 5 mg sodium MORE: Vegan Shocker: Wine May Contain Animal Products  Sweet Citrus-Baked TofuMakes 12 1/4" slicesMix all this sht together: 1⁄2 cup orange juice, 1⁄4 cup soy sauce, 1 Tbsp brown sugar, 1 Tbsp minced fresh ginger, 1 Tbsp olive oil, 2 tsp Sriracha sauce, and 2 cloves garlic. Slice 14 oz tofu into 12 1/4"-thick slices and marinate 2 to 8 hours. Crank oven to 450°F and bake about 30 minutes, flipping once. No more tofckery. NUTRITION (per slice) 60 cal, 4 g pro, 4 g carb, 0 g fiber, 2 g sugars, 3 g fat, 0 g sat fat, 410 mg sodium