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 375Β°F (190Β°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!
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