Chicken tenders? H*** no! These are my brand new vegan butternut crinkle fries.
I purchased the crinkle vut butternut squash at Whole Foids. Then I used the old dry, wet, dry method of seasoned flour with just a hint of baking powder, and vegan buttermilk made with soy milk curdled with vinegar. Just a minute and a half in the fryer and they were perfect!
Of course, as you all probably know, I topped them with raw cauliflower, broccoli, and carrot pearls and just a hint of a cilantro mint sauce with a faintly Indian flavor, both very low in calories.
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