Vegan Zucchini Clouds
Ingredients
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
The Dipping Sauce (Optional):
1/2 cup vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
Directions
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.
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.
Preheat the oven to 375°F (190°C).
Grease a mini-muffin tin with a small amount of olive oil.
Spoon the batter into the mini-muffin tin, filling each cup almost to the top.
Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and the centers are set.
In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create a tangy dipping sauce.
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.
https://freerecipenetwork.com/vegan-zucchini-clouds/