Vegan Zucchini Clouds

 

Delight your taste buds with the light and flavorful experience of Vegan Zucchini Clouds. These airy and wholesome bites are a culinary delight that captures the essence of fresh zucchini in a cloud-like texture. Packed with plant-based goodness and vibrant flavors, this recipe is perfect for those seeking a delicious and nutritious vegan snack or appetizer.

Recipe: Vegan Zucchini Clouds

Ingredients:

For the Zucchini Clouds:

• 2 medium-sized zucchinis, grated
• 1 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup plant-based milk (such as almond or soy)
• 2 tablespoons olive oil

For the Dipping Sauce (Optional):

• 1/2 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste

Nutrition Facts (Per Serving – Makes about 20 Clouds):

• Calories: 45
• Total Fat: 2g
• Saturated Fat: 0g
• Total Carbohydrates: 5g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 2g

Servings:

This recipe makes approximately 20 zucchini clouds.

Instructions:

1. Grate the Zucchini:

• Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.

2. Prepare the Batter:

• In a mixing bowl, combine the grated zucchini, chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, salt, pepper, and chopped parsley.
• Add plant-based milk and olive oil to the mixture. Stir until a thick, pancake-like batter forms.

3. Preheat and Grease:

• Preheat the oven to 375°F (190°C).
• Grease a mini-muffin tin with a small amount of olive oil.

4. Spoon into Muffin Tin:

• Spoon the batter into the mini-muffin tin, filling each cup almost to the top.

5. Bake:

• Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and the centers are set.

6. Prepare the Dipping Sauce (Optional):

• In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create a tangy dipping sauce.

7. Serve and Enjoy:

• Allow the zucchini clouds to cool slightly before carefully removing them from the muffin tin.
• Serve the Vegan Zucchini Clouds on a platter with the optional dipping sauce.
• Enjoy these delightful bites as a snack, appetizer, or side dish!