Vegan Coconut No Shrimp Tacos

I’m really excited about this recipe. I think it might be one of my best ones yet!

I absolutely love fish tacos and love coconut shrimp even more. Giving up fish was probably the hardest part of going vegan for me! This dish checks all the boxes for flavor, nutrition, and presentation. Unlike fish, however, it’s sourced sustainably, cruelty free, mercury free, pharmaceutical free, and microplastic free!I suddenly don’t feel like I’m missing out anymore…

More importantly, though, it’s easy enough to whip up for the family, but is also great for a big batch dinner if you’re entertaining guests like I did tonight! It really was a hit, even for tonight’s 100% carnivorous crowd.

For the “shrimp,” I drenched cauliflower in a beer batter and covered it in shredded coconut. If you follow my other recipes, you might notice the batter is very similar to the recipe for general tso’s cauliflower. The only change is actually switching out plant based milk for beer. It was a total experiment but came out great! 

The final product was crunchy on the outside, tender on the inside, flavorful and paired AMAZINGLY with my home made mango salsa. I decided to get wild and make a sriracha garlic aioli as well. Both are so fast to make and super easy, I really recommend trying them both if you give this one a go!

Vegan Coconut No Shrimp Tacos

  • Servings: 6-8
  • Difficulty: easy
  • Print

A healthy vegan version of everyone's favorite fish taco


The “shrimp” in this recipe is air fried cauliflower drenched in a beer batter and covered in shredded coconut. Top if off with my favorite mango salsa recipe and drizzle with some sriracha garlic aioli- your friends and family won’t believe you made it (at least mine didn’t)!

Ingredients

    For the mango salsa: – 1 mango, diced
  • 1 avocado, diced
  • 1 tomato, diced
  • 1 small red onion or 1/2 large red onion, diced
  • 1/2 bunch of cilantro, finely chopped
  • juice of 1 lime
  • 1 tsp salt
  • For the sriracha aioli:
  • 2 tbsp veganaise
  • 2 tsp sriracha (can add more or use less to taste)
  • 1 tbsp water
  • 1-2 cloves garlic, minced
  • For the cauliflower:
  • 1 large head or 2 small heads cauliflower
  • 1 cup flour
  • 2/3 cup corn starch
  • 2 tsp baking powder
  • 2 tsp salt
  • 1.5 cups beer
  • 2-4 cups shredded coconut
  • – For serving: tortillas of choice and red cabbage, finely shredded

Directions

  1. I recommend starting this recipe by making your salsa and aioli so that the flavors have time to marinade! For the salsa, combine all ingredients in a medium bowl, cover, and leave in fridge for at least 30 minutes before serving (the longer the flavors marinade the better!). 2. For the aioli: combine all ingredients in a small bowl, cover, and leave in fridge for at least 30 minutes for the flavors to marinade as well.
  2. Pre heat your oven or air fryer to 400 degrees. Cut the cauliflower into bite sized pieces and with the stems trimmed short.
  3. In a large bowl, combine the flour, corn starch, baking powder, salt, and beer. Mix together to form a smooth, sticky batter.
  4. In a separate bowl, place 1 cup shredded coconut for coating the cauliflower. Dip the cauliflower into the batter, cover completely, and then transfer to bowl with coconut to cover. Keep adding shredded coconut to bowl as needed to replace what gets used up!
  5. Grease a baking pan or pan for an air fryer with a high smoke point oil (ex: avocado, grape seed, canola). Place the cauliflower on the pan and bake in the oven for 10 minutes or air fryer for 7 minutes. Coconut coating will be brown and the batter will become fragrant when it’s ready to be flipped. After 10 minutes in the oven or 7 in the air fryer, flip the cauliflower over and bakes another 10 minutes in the oven or another 7 in the air fryer. The cauliflower should be browned on all sides, fragrant, and tender in the middle when done. If shredding red cabbage, I would recommend doing it while the cauliflower bakes.
  6. You’re ready to serve! On a tortilla, place 3-4 cauliflower bits, some shredded cabbage, spoon on a generous portion of mango salsa, and drizzle on the aioli. Enjoy!

PS: If you want a super quick, healthy, and easy source of protein as a side dish, check out my Mexican Three Bean Salsa. It takes under 15 minutes, is easy to make ahead, and paired great with the tacos tonight. Enjoy!

Let me know what you think! I would love to hear any suggestions or ideas you have for me. If you like my content, subscribe to my blog or follow me on instagram (@chrissygoeshippy, accessible through the home page)! 

Mexican Three Bean Salad

This is a 15 minute salad I made as a side for tonight’s dinner party. We had Vegan Coconut No Shrimp Tacos for dinner and I just felt like I had to add some protein to the plate.

Traditional three bean salads are often made of canned green beans, kidney beans, and a white bean like navy beans or butter beans. It is often dressed with olive oil, white vinegar, salt and sugar. I personally hate the taste of canned green beans and wanted it to pair a little better with my tacos, so this is what I came up with!

Mexican Three Bean Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print

A quick, healthy side that is perfect for summer parties.



Feel free to customize this to your liking. If you wanted it to be get extra wild, you might try adding a can of corn!

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 small red onion or 1/2 large red onion
  • 1/2 bunch cilantro, finely chopped
  • 1/2 tsp salt
  • juice of 1-2 limes (depending on your taste)
  • 1 tbsp extra virgin olive oil
  • Optional: finely minced jalapeño, can of corn

Directions

  1. Drain and rinse all beans and combine in a large bowl
  2. Finely chop the cilantro, red onion, and jalapeño if using
  3. Mix together, add in the olive oil, lime juice, and salt, then cover and return to refrigerator to allow the flavors to combine for at least 30 minutes before serving (the longer the better!)

I couldn’t believe how great this came out and how effortless it was. I think I’ll be bringing this side dish to pot lucks and barbecues in the future! Drop a comment below and let me know your thoughts! If you enjoy my recipes, follow my blog or follow my instagram (@chrissygoeshippy – accessible through my home page)!

Vegan Coconut No Shrimp Tacos

I’m really excited about this recipe. I think it might be one of my best ones yet!

I absolutely love fish tacos and love coconut shrimp even more. Giving up fish was probably the hardest part of going vegan for me! This dish checks all the boxes for flavor, nutrition, and presentation. Unlike fish, however, it’s sourced sustainably, cruelty free, mercury free, pharmaceutical free, and microplastic free!I suddenly don’t feel like I’m missing out anymore…

More importantly, though, it’s easy enough to whip up for the family, but is also great for a big batch dinner if you’re entertaining guests like I did tonight! It really was a hit, even for tonight’s 100% carnivorous crowd.

For the “shrimp,” I drenched cauliflower in a beer batter and covered it in shredded coconut. If you follow my other recipes, you might notice the batter is very similar to the recipe for general tso’s cauliflower. The only change is actually switching out plant based milk for beer. It was a total experiment but came out great! 

The final product was crunchy on the outside, tender on the inside, flavorful and paired AMAZINGLY with my home made mango salsa. I decided to get wild and make a sriracha garlic aioli as well. Both are so fast to make and super easy, I really recommend trying them both if you give this one a go!

Vegan Coconut No Shrimp Tacos

  • Servings: 6-8
  • Difficulty: easy
  • Print

A healthy vegan version of everyone's favorite fish taco


The “shrimp” in this recipe is air fried cauliflower drenched in a beer batter and covered in shredded coconut. Top if off with my favorite mango salsa recipe and drizzle with some sriracha garlic aioli- your friends and family won’t believe you made it (at least mine didn’t)!

Ingredients

    For the mango salsa: – 1 mango, diced
  • 1 avocado, diced
  • 1 tomato, diced
  • 1 small red onion or 1/2 large red onion, diced
  • 1/2 bunch of cilantro, finely chopped
  • juice of 1 lime
  • 1 tsp salt
  • For the sriracha aioli:
  • 2 tbsp veganaise
  • 2 tsp sriracha (can add more or use less to taste)
  • 1 tbsp water
  • 1-2 cloves garlic, minced
  • For the cauliflower:
  • 1 large head or 2 small heads cauliflower
  • 1 cup flour
  • 2/3 cup corn starch
  • 2 tsp baking powder
  • 2 tsp salt
  • 1.5 cups beer
  • 2-4 cups shredded coconut
  • – For serving: tortillas of choice and red cabbage, finely shredded

Directions

  1. I recommend starting this recipe by making your salsa and aioli so that the flavors have time to marinade! For the salsa, combine all ingredients in a medium bowl, cover, and leave in fridge for at least 30 minutes before serving (the longer the flavors marinade the better!). 2. For the aioli: combine all ingredients in a small bowl, cover, and leave in fridge for at least 30 minutes for the flavors to marinade as well.
  2. Pre heat your oven or air fryer to 400 degrees. Cut the cauliflower into bite sized pieces and with the stems trimmed short.
  3. In a large bowl, combine the flour, corn starch, baking powder, salt, and beer. Mix together to form a smooth, sticky batter.
  4. In a separate bowl, place 1 cup shredded coconut for coating the cauliflower. Dip the cauliflower into the batter, cover completely, and then transfer to bowl with coconut to cover. Keep adding shredded coconut to bowl as needed to replace what gets used up!
  5. Grease a baking pan or pan for an air fryer with a high smoke point oil (ex: avocado, grape seed, canola). Place the cauliflower on the pan and bake in the oven for 10 minutes or air fryer for 7 minutes. Coconut coating will be brown and the batter will become fragrant when it’s ready to be flipped. After 10 minutes in the oven or 7 in the air fryer, flip the cauliflower over and bakes another 10 minutes in the oven or another 7 in the air fryer. The cauliflower should be browned on all sides, fragrant, and tender in the middle when done. If shredding red cabbage, I would recommend doing it while the cauliflower bakes.
  6. You’re ready to serve! On a tortilla, place 3-4 cauliflower bits, some shredded cabbage, spoon on a generous portion of mango salsa, and drizzle on the aioli. If you want a super quick, healthy, and easy source of protein on the side, check out my Mexican three bean salad. Enjoy!

Let me know what you think! I would love to hear any suggestions or ideas you have for me. If you like my content, subscribe to my blog or follow me on instagram (@chrissygoeshippy, accessible through the home page)! 

Chickpea “No Tuna” Salad

Who doesn’t love an easy, protein packed lunch that can be whipped up in 15 minutes and keeps well in the fridge?

This one is too easy!

This chickpea salad is fantastic because it’s fast, easy, extremely customizable, protein packed, and most importantly delicious!

Just like tuna, it’s great on bread alone or with some lettuce and tomato, or toasted with some vegan cheese like a tuna melt.

It’s also perfect over a bed of lettuce or your favorite greens for an easy healthy not so boring salad!

I usually toast some whole grain bread and make it as a sandwich and then plop the leftovers on some greens for a quick lunch the next day. Hello easy meal prep!

  • Servings: 4
  • Difficulty: easy
  • Print

An healthy vegan spin on tuna salad

In this recipe, I use veganaise. For an even healthier, package-free option (although admittedly less nostalgic to tuna), use a ripe avocado instead!

Ingredients

  • 1 can chickpeas
  • 1/4 cup veganaise
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp lemon or lime juice (1/2 fresh squeezed lemon or lime)
  • Optional additions/variations:
  • 1/2 tsp chili powder (+ lime juice)
  • minced stalk of celery
  • sliced grapes + chopped walnuts
  • chopped apples + sliced almonds
  • if adding fruit consider adding 1 tbsp mustard

Directions

  1. Mash the chickpeas either in a food processor by hitting “pulse” 2-3x OR by hand in a medium bowl with a potato masher. Make sure not to over mash or blend so as to keep a thick, chunky texture.
  2. If using a food processor, transfer to a medium bowl and add the veganaise, spices, lemon or lime, and any additional ingredients you want to add.
  3. Throw on a bed of lettuce, on whole grain toast for a sandwich, or for a “no tuna melt,” throw a slice of tomato and vegan cheese on and warm in a pan covered over medium heat until the cheese melts.

Vietnamese Inspired Banh Mi Bowl

We absolutely LOVE Vietnamese food in our house! We are so lucky to have a large number of amazing and authentic Vietnamese restaurants just a few blocks away!

Since going vegan, I’ve had to give up the beef pho and pork banh mi I once loved, so I really haven’t been to them! Today I decided enough is enough and I would just have to make it myself!

For this recipe, I can’t emphasize enough the benefit of pickling the veggies and marinading the tempeh ahead. The pickled carrots and radishes are what really make this dish taste authentic. You can begin the pickling process 1 to 3 days ahead.

Today I actually came up with this idea last minute, so I only had a few hours for the veggies to pickle (I know, I know, do as I say, not as I do). They came out crisp, fresh, but with a slight tang. It was still super delicious so if you’re short on time, don’t let it stop you!

As for the tempeh, marinading ahead really helps prevent it from having a bitter flavor. I always keep a block of it in my freezer so today I soaked it in the marinade while I let it thaw on the counter.

As a side note, if you want to make this banh mi bowl into…well…banh mi: serve it on a roll instead of over rice! We try to avoid over doing refined grains in this house (and we had pizza yesterday…whoops!), so bowl it is!

Vietnamese Inspired Banh Mi Bowl

  • Servings: 4
  • Difficulty: easy
  • Print

A fun, healthy twist on your favorite Vietnamese street food.

Pickle the carrots/radishes/red cabbage ahead ideally 1-3 days before serving. The longer it pickles, the stronger the flavor.

Ingredients

    For the pickled vegetables:
  • 1/2 pound carrots, julienned or sliced thin
  • 1/2 pound radishes, julienned or sliced thin
  • 1/4 of a head of red cabbage (optional)
  • 4 cups water
  • 1/2 cup white or rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • For the tempeh:

  • 1 block tempeh
  • 2 tbsp cooking oil (I used sesame)
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1/4 cup white or rice vinegar
  • 2 tablespoons sriracha or chili garlic sauce
  • 2 tablespoons sugar
  • 1 inch piece fresh ginger, minced
  • 1/4 cup fresh chopped cilantro
  • For the bowl:

  • brown rice (1 cup dry)
  • 1 cucumber, sliced
  • fresh cilantro, chopped
  • fresh basil, chopped
  • fresh scallions, chopped (optional)
  • fresh lime for serving

Directions

  1. Before any other steps, start with pickling the veggies. Julienne the carrots and radishes, or slice extremely thin. Slice your red cabbage thin as well if you are using it. Combine the water, vinegar, sugar, and salt in a bowl. Taste test the pickling liquid and add more vinegar, sugar, salt, or water as needed to balance the flavor to your liking. Pour over the vegetables and keep in an air tight container with a lid overnight or up to 3 days ahead. I also recommend pickling the cabbage in a separate container from the carrots and radishes. Remember to reserve the pickling juice for sprinkling over your bowl at the end!
  2. Marinade the tempeh. Combine the soy sauce, vinegar, water, sriracha (or chili garlic sauce), ginger, and 1/4 cup chopped cilantro in a bowl. Mix together and pour over tempeh. Marinade in a container with lid for at least one hour, making sure to turn once halfway through.
  3. Begin making your brown rice. Submerge the rice in water and boil 30 min, then drain, return to stove top and let sit with lid to steam for 5 minutes before fluffing with fork. Chop the remaining cilantro, basil, scallions, and slice up your cucumber while the brown rice is cooking.
  4. Time to make the tempeh! Heat 2 tbsp cooking oil in a large pan on medium heat. When the oil is hot, add the tempeh and the remaining marinade. Cook the tempeh approx 5 minutes on each side. The tempeh is ready when it has a puffed look from absorbing the liquid and is slightly browned on both sides. When finished cooking, cut into slices and set aside.
  5. Assemble your bowl! Spoon in some brown rice and pile on the cilantro, basil, scallions, cucumber, pickled vegetables, and tempeh to your liking. Squeeze some fresh lime on top and spoon on a drizzle of your leftover pickling liquid. Enjoy!

I hope you guys enjoy this recipe as much as I did! It was so easy, delicious, and perfect for summer. Let me know what you think!

General Tso’s Cauliflower

Do you ever just CRAVE Chinese takeout?

Of course you do. It’s savory, sweet, universally loved, and straight up addictive.

Since the vegan days I haven’t gotten to enjoy that greasy, sticky Chinese chicken, I saw a few inspiration pictures of how to make it yourself around the internet and came up with this!

This General Tso’s Cauliflower is approved by my omnivorous husband, tastes great as leftovers, and completely cured all of my cravings. Although it still has a quite a bit of sodium from the soy sauce and some added sugar to give it that General Tso’s taste, it and has a FAR lower fat content (NO deep frying for this one) and much less salt and sugar than what actual Chinese takeout would have!

General Tso's Cauliflower

  • Servings: 4
  • Difficulty: easy
  • Print

As easy vegan version of your favorite Chinese takeout

I absolutely love serving this with rice and steamed edamame to balance the powerful flavor of the cauliflower and for protein. You can buy bags of pre-shelled edamame in the frozen section of the grocery store. Just steam for five minutes, sprinkle some salt and you’re good to go!

Ingredients

  • 1 large head or 2 small heads of cauliflower
  • For the sauce:
  • 2 pounds vine ripened tomatoes
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger minced (or 1tbsp pre minced ginger)
  • 2 tbsp sesame oil
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/3 cup water
  • Juice of one orange (or lemon or lime, if you don’t have citrus on hand, increase the rice vinegar to 1/3 cup)
  • 1 tbsp corn starch dissolved in 1 tbsp water
  • 1 tbsp tomato paste
  • 2-4 tbsp coconut sugar
  • Optional: if you like it spicy can add 1 tsp Chinese chili garlic sauce or 1/4 tsp of red pepper flakes!
  • For the batter:
  • 1/2 cup flour
  • 1/ 3cup corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup plant based milk

Directions

  1. Prepare the cauliflower by cutting florets into bite sized pieces and keeping the stems cut short so that it is easy to coat in batter
  2. In a large sauce pan or skillet, start the sauce. Turn the stove top to a medium heat and add the sesame oil. When the oil is warm, add the garlic, ginger, and tomato paste. Sauté until fragrant (approx 2 min)
  3. Add the soy sauce, rice vinegar, orange juice, water, and sugar. Bring to a simmer, turn heat to low and continue to simmer, stirring occasionally while you prepare the batter (approx 20 min).
  4. Pre heat your oven or air fryer to 400 degrees. Prepare the batter in a large mixing bowl. Add the flour, baking powder, dry corn starch, salt, and slowly add the milk, 1/4 cup at a time until the batter is watery to submerge the cauliflower but thick enough to stick! I find that 3/4 cup is usually the right amount.
  5. Dump your cauliflower florets into the batter and cover completely. Spray a baking sheet or a flat pan in your air fryer with a high smoke point oil like avocado, grape seed, or canola oil. Don’t use a mesh basket for this, you will need a flat surface for it to cook on! Lightly spray the cauliflower once on the sheet. Cook the cauliflower in the air fryer for 7 minutes on each side, or bake for 10 minutes each side in the oven. The batter will become lightly golden brown at the end and your cauliflower will be nice and soft in the middle. Remember to keep stirring your sauce! If you’re cooking rice and edamame, now is a good time to start making those as well.
  6. Add the corn starch/water mixture to the general tso’s sauce to thicken it. Continue to stir until the cauliflower is cooked. Once the cauliflower is done, add to the general tso’s sauce, turn off the heat, and toss to coat. I had some sesame seeds on hand so I sprinkled some of them in at the end as well! Enjoy!

Let me know what you guys think! Drop a comment below if you have any other takeout suggestions you want me to try to create!

Black Cherry Tomato Sauce

I wasn’t planning to cook today at all, but then my mother handed me a bag full of black cherry tomatoes plus some vine ripened tomatoes and herbs to take home. Of course I immediately began making sauce with it.

Truthfully, this is not a traditional pureed Italian sauce. It’s really a pile of fresh tomatoes that I simmered down until they turned into a delicious medley of fresh garden vegetables on top of pasta. The spices I use in this recipe are exactly what I would normally put in a traditional tomato sauce, so feel free to buy some canned tomatoes and make a marinara!

Black Cherry Tomato Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

A perfect summer sauce for finally cooking those garden tomatoes!


This same blend of spices can be used for a traditional marinara. If using dry parsley and basil, use 3 tbsp of each.

Ingredients

  • 20 black cherry tomatoes (cut in half)
  • 4 vine ripened tomates (diced)
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 tbsp dried oregano
  • 1/4 cup red wine
  • 4 cloves garlic (minced)
  • 1 medium onion (minced)
  • 1/2 pound chopped mushrooms
  • 1 bunch spinach
  • 1 15oz can cannellini beans
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil

Directions

  1. Heat a large sauce pan or skillet over medium heat. Coat bottom of pan in a thin layer of olive oil. When oil is hot, add onions and sauté until fragrant and translucent.
  2. Add garlic, spices, wine, mushrooms and tomatoes. Stir, bring to a simmer and cook covered with the lid for 30 min (stirring occasionally).
  3. Add beans and spinach, simmer for an additional 15 min.
  4. Serve over your favorite pasta, top with vegan parmesan and enjoy!

I really do hope you get to use this recipe on some fresh garden tomatoes before the summer ends! Drop a comment below and let me know what you think!