Vegan Tzatziki

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Processor
    Processor

I've been wanting to put a vegan, dairy-free tzatziki on the site for a long time, and this recipe is a winner. It comes from Vegetarian Comfort Foods by Jennifer Browne. I was honored to blurb this book, and what I said on the cover was, "This book will make your gut giddy with joy! Jennifer's easy-to-read information, practical advice, delicious healthy recipes, and meal plans make it so easy to improve your digestion and reclaim your health."

There are some great nuggets of information in this book. Jennifer opens with her happy healthy pantry: veggies and roots; fruit; beans and legumes; grains, nut, and seeds; herbs & spices; oils; and vinegars, as well as her favorite kitchen tools.

Then, the recipes are organized by category. She has juices like her anti-inflammatory juice, classic green juice, and pumped up juice, and smoothies like berry rhubarb, rockin raspberry, and chunky monkey. There are sauces and dressings like spicy miso sesame, pesto, dill, and tahini. Her breakfast chapter is called "wake & break, which I love! Check out the #lifeispeachy pudding, banana walnut pancakes, and denver "eggs".

Her nibbles include delectable offerings like pistachio stuffed figs, eggplant pizza, sprouted endive boats, and roasted vegetable bruschetta; and there are side dishes like mazin' mashed potatoes, stuffed portobello mushrooms, and roasted yams. Check out the rawsome salads like waldorf(ish) salad, tangy lentil salad, and spinach and strawberry salad; and mains like grilled bean and green quesadilla, vegalicious chilli, and squashed puttanesca. And, for the sweet tooth, there's sugar-free apple crisp, poached pears, coconut bliss balls, dark chocolate chip cookies, and coconut pumpkin loaf.

There's some really great simple recipes in this book, as well as four weeks menu plans.

This tzatziki is quick and easy. Just throw it in the food processor, and chill. The mixture will release quite a bit of water as it chills. Be sure to push the mixture through a fine mesh sieve or strainer before serving. The dip will keep in the fridge for about 5 days.

Get your copy of Vegetarian Comfort Foods, and learn more about Jennifer Browne.

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Vegan Tzatziki

Vegan Tzatziki

Makes 2 1/2 cups10 MINS
  • 1 1/2 cups medium-firm tofu
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 tablespoon white vinegar 
  • 2 teaspoons minced garlic (2 cloves)
  • 1 cup grated cucumber
  • 1 tablespoon finely chopped fresh mint 
  • Celtic sea salt, to taste
  • Freshly ground black pepper, to taste
  1. Throw the tofu, olive oil, lemon juice, vinegar, and garlic into a food processor fitted with the s blade, and pulse until smooth.
  2. Place the grated cucumber in a cheesecloth or paper towel and wring out as much moisture as possible.
  3. Add the cucumber and mint to the food processor, and pulse just a few times until well combined. Add salt and pepper to taste.
  4. Transfer the dip to a bowl, and chill in the fridge for about 2 hours until thickened. Transfer the mixture to a fine mesh sieve, and push the excess water through with a spoon.
  5. Serve with veggie sticks, pita bread, or chips, or slather on wraps or sandwiches.
  6. The dip will keep in a sealed container for about 5 days.

Recipe from Vegetarian Comfort Foods by Jennifer Browne

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