@frasercooks | Creator profile on Nutcake

What kind of content does Fraser Fitzgerald make?

Fraser Fitzgerald offers a vibrant exploration of plant-based cooking on Instagram, sharing delicious vegan recipes from tofu tikka masala to vegan smash burgers. His content also dives into practical meal prep ideas and showcases essential cooking techniques, often featuring his favorite kitchen tools. As a new dad, Fraser also offers a heartwarming glimpse into family life alongside his culinary adventures.

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Cooking

Family

Food

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Vegan

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Knife skills are life skills, and nothing makes your life easier in the kitchen than a comfortable and sharp knife set, like these ZWILLING Four Star knives. As a chef for over 10 years, I always tell people the best knife for you is the one that is most comfortable. These knife blades are forged from a single piece of steel, so it’s extremely sturdy, and flexible. Nothing screams fall more than roasted vegetables, and this is the perfect roasted vegetable sandwich, made incredibly easier with the help of these ZWILLIING Four Star knives. Celebrate half a century of icons with this special Anniversary edition knife set from ZWILLING..

grateful for you, @zwilling_ca

Harvest sandwich
Ingredients:
1 sub bun
½ cup mayo
2 tbsp pesto
½ lemon, juiced
1 sweet potato, sliced into thing steaks
1 red onion, sliced thin
1 bell pepper, sliced thin
4-6 pieces plant based deli meat
2 slices of plant based cheese
Arugula

Method:
1. Preheat your oven to 425F. Place the thinly sliced veg on a parchment lined baking sheet and drizzle with 2 tbsp of olive oil and a big pinch of salt. Bake for 20-30 minutes. 
2. In a small bowl, combine mayo, pesto, and lemon juice. Set aside. 
3. Build your sandwich with the pesto mayo on the top and bottom of the bun, then the roasted sweet potato, onion and pepper, then the deli meat and cheese and finally a handful of arugula. Dig in!  #ad #knife #chef #sandwich #fall

Vegan Fish and Chips, inspired by our recent trip to Newfoundland. This was such a fun one and so easy, and delicious! If you’re not subscribed to my YouTube channel yet, what are you waiting for? I post long format videos every Sunday!

Ingredients:
1 cup flour
1 tsp baking powder
1 tsp salt
1 1/4 cup super cold beer
1 can hearts of palm, drained and patted dry

Method:
1. Heat 2-3 cups of vegetable oil in a large heavy pot to 375F.
2. In a large bowl, combine the flour, baking powder, salt and beer until smooth. Dip the hearts of palm in the batter and carefully place in the hot oil. Fry until golden brown. Roughly 5 minutes.

Tartar Sauce:
1 cup mayo
1/4 cup bread and butter pickles, roughly chopped
1 tbsp capers
2 tbsp fresh dill
1 tbsp hot pepper brine
1/2 tsp sugar
1/2 tsp salt

Method:
1. Combine all the ingredients in the bowl and set aside.

You’re gonna want to make these crispy lettuce cups, with crunchy tofu, lightly pickled veg, peanut sauce and a spicy mayo! In my opinion, it’s the perfect recipe, made easier using Zwilling Four Star knives. As a chef for over 10 years, I always tell people the best knife for you is the one that is most comfortable. These knives feel perfect in my hand, as they are perfectly balanced, making prep work effortless and more precise. The blades are forged from a single piece of steel, so it’s extremely sturdy, and flexible. The veg is quickly pickled in lime juice as you crisp up the tofu in a pan with corn starch and oil. Drown it all in a creamy peanut sauce and spicy mayo and dig right in! Celebrate half a century of icons with this special Anniversary edition knife set from Zwilling.

grateful for you, @zwilling_ca

Ingredients:
1 brick extra firm tofu, torn into small pieces
2 tbsp olive oil
2 tbsp corn starch
2 tbsp soy sauce
1 tbsp maple syrup
½ head iceberg lettuce
½ cucumber, finely diced
½ large carrot, finely diced
1 lime, juiced
½ peanuts, chopped
½ bunch green onions, sliced

Peanut sauce:
½ cup peanut butter
2 tbsp soy sauce
2 tbsp rice vinegar
¼ cup water, to thin out
1 garlic clove, finely minced

Spicy Mayo:
½ mayo
2 tbsp sriracha
½ lime, juiced
Water to thin if needed

Method:
1. Wash and divide your iceberg lettuce into bite size pieces.  
2. In a bowl, tear your tofu and add oil and corn starch. Heat a large pan over medium heat, add 1 tbsp of oil, Add the tofu and cook until crispy and crunchy, roughly 8 minutes total cooking time. Flipping occasionally. Add 2 tbsp soy sauce and maple syrup once it’s crispy. Toss to coat. Set aside. 
3. In separate bowls, combine the peanut sauce and the spicy mayo ingredients and set aside.  
4. In a small bowl, add the finely diced carrots and cucumber and add the 1 lime juiced.  
5. Roughly chop up the peanuts and green onions.  
6. Serve your lettuce cups with tofu, then pickled veg, both sauces, the peanuts and green onions. Dig in!

MAKE AHEAD EPISODE 16

BEANS ALLA NERANO

Welcome back to Make Ahead, where I save you time and money while showing you delicious recipes to make throughout the week! Episode 16 is a fun one, a take on Stanley Tuccis favourite pasta and something to do with all your summer zucchinis!

Make sure you’re following @frasercooks for more delicious, and simple meal prep plant based recipes!

Ingredients:
2 tbsp olive oil
2 zucchini, cut into thin rounds
1 shallot, diced
2 garlic cloves, minced
1/2 cup unsweetened soy milk
1/2 cup shredded cheese
1 tbsp nutritional yeast
1 tsp salt
2 cans white beans

Method:
1. Add your sliced zucchini on a paper towel lined baking sheet and salt heavily. Let sit for 5 minutes to draw out moisture. Pat dry to remove excess salt.
2. In a large pan, over medium heat, add 2 tbsp olive oil and warm for 2 minutes. Add the zucchini in batches and fry until golden brown. Remove and set aside.
3. In that same pan, pour out most of the oil, but enough to keep cooking. Add the diced shallot and cook over medium low heat for 2 minutes.
4. Add the beans, soy milk, cheese, nutritional yeast, salt and garlic. Mix to combine. Once everything in combined, add the zucchini back and mix. Serve right away and top with flakey salt, that oil you saved, and fresh herbs. Freeze what you don’t eat in freezer molds.

#mealplanning #mealprepideas #zucchini #vegan

Who is Fraser Fitzgerald’s audience?

Fraser Fitzgerald's audience on Nutcake is likely comprised of individuals interested in accessible, plant-based cooking, particularly those navigating new parenthood or seeking efficient meal prep solutions. Their intent signals are strong, indicated by an impressive Instagram engagement rate of 2.45%, which surpasses the benchmark for the platform. This suggests a highly receptive and active community, likely to translate into high-quality engagement on Nutcake through recipe saves, comments seeking tips, and potential purchases of related content or products.

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