PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Vegan Salmon Croquettes

Drain your hearts of palm then add to a bowl. Use your hands to break the hearts of palm into shreds. Then add red bell pepper, green bell pepper, green onions, vegan mayo, lemon juice, dijon mustard, flax egg, garlic powder, salt, black pepper, old bay, bread crumbs and mix thoroughly. Use your hands to form into 5-6 patties.

Add enough avocado oil to a frying pan to pan fry. Fry the croquettes on medium low heat for 5 mins on each side.

To make sauce add all ingredients to a bowl and mix thoroughly.

Serve with rice and use tartar sauce to drizzle of croquettes.

PlantbasedBrandon

Vegan Salmon Croquettes

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