![]() Okay, technically this isn’t one specific dish, but RL has a bunch of different options-Arctic char, grouper, haddock, you name it-that, with the exception of the crab cake dinner, are super keto-friendly I'm talking three grams of carbs, on average, for one serving. Per serving (tilapia): 220 calories, 6 g fat (1.5 g sat fat), 440 mg sodium, 0 g carbohydrates, 0 g of sugar, 0 g fiber, 41 g protein. Per serving (sirloin): 310 calories, 14 g fat (7 g sat fat), 980 mg sodium, 1 g carbohydrates, 0 g of sugar, 0 g fiber, 44 g protein. Per serving (scallops): 80 calories, 2.5 g fat (0.5 g sat fat), 540 mg sodium, 2 g carbohydrates, 0 g of sugar, 0 g fiber, 12 g protein. If you wanna freestyle and choose your own meal combo, opt for the "Create Your Own" option, and pick the wood-grilled scallops and sirloin-you can typically choose two options for this meal or, if you're feeling extra hungry, add a third option like the wood-grilled tilapia Create Your Own: Wood-Grilled Scallops and Sirloin Per serving: 890 calories, 60 g fat (14 g sat fat), 1360 mg sodium, 9 g carbohydrates, 3 g of sugar, 2 g fiber, 74 g protein. ![]() Choose those sides carefully, though-veggies like asparagus are your safest bet. This dish is basically a Cajun version of shrimp scampi-on top of a piece of salmon, a.k.a., a keto-lover's dream. Per serving: 440 calories, 34 g fat (21 g sat fat), 1600 mg sodium, 0 g carbohydrates, 0 g of sugar, 0 g fiber, 32 g protein. Go ahead and dip the crab legs (or the lobster) in a serving of 100 percent pure melted butter for an extra 33 grams of fat-and exactly zero carbs. Update your settings here to see it.Ĭrab legs are another huge winner in the carb department. Other herbs: Replace dried parsley with another herb or herb blend to top your biscuits.This content is not available due to your privacy preferences.Gluten-free: I have not tested these biscuits with GF flour, but I've found that Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is often a fine replacement in baking.Spicy Cheddar Biscuits: Add ¼ teaspoon cayenne pepper for a kick!.Store the vegan cheddar biscuits in an airtight container or tightly wrapped in plastic at room temperature for up to 2 days or in the fridge for 5-6 days. Dried parsley: This adds a bit of fresh green color and flavor to the top of your biscuits.Shredded vegan cheddar cheese: My favorite brands to use for this recipe are VioLife, Follow Your Heart, So Delicious, and Daiya's cheddar farmhouse block.Vegan butter: I prefer Earth Balance buttery sticks for baking, as they're easy to measure, taste great, and melt nicely.Garlic powder: To amp up the savory flavor in these biscuits.Baking powder: To give rise and create those flaky layers.Sugar: Choose organic to ensure your sugar is vegan.You can substitute lemon juice or white vinegar. Vinegar also adds the tangy flavor of classic buttermilk biscuits. Apple cider vinegar: This adds acid to help the baking powder activate so the biscuits rise nicely.Non-dairy milk: Any kind of plain, unsweetened vegan milk will work (almond, cashew, soy, etc.).Simply fold together the dough, shape into rounds, and bake until golden! Reminder: You can find the printable, detailed recipe in the recipe card below. You don't need any special ingredients to make these dairy-free cheddar biscuits other than your favorite vegan cheese. I can't wait to enjoy them alongside my Vegan Pot Pie and Sweet Potato Casserole. These cheesy, garlicky biscuits are full of fluffy layers and make the perfect vegan Thanksgiving side dish. Which means that the holiday season is not far behind it! This year, I feel that it's more important than ever to celebrate by feeding my family wholesome, healthy meals that happen to be delicious.Īnd you can bet that every holiday dinner menu in my house will feature a piping hot basket of freshly made vegan cheddar biscuits. Thanksgiving is somehow already right around the corner. So in honor of the upcoming holidays, I decided to make my own vegan cheddar biscuit recipe that is every bit as delicious as Red Lobster's. They're incredibly flaky, cheesy, and buttery––it's hard to believe they're dairy-free and egg-free.īefore I went vegan, Red Lobster's Cheddar Bay Biscuits were one of my favorite appetizers to order out. These Vegan Cheddar Biscuits are a plant-based remake of Red Lobster's Cheddar Bay Biscuits.
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