Instructions
1. Grate the Zucchini:
- Grate the zucchinis using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is key to ensuring the clouds hold their shape.
2. Prepare the Batter:
- In a large mixing bowl, combine grated zucchini, chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, salt, pepper, and parsley.
- Add the plant-based milk and olive oil, stirring until the mixture forms a thick, pancake-like batter.
3. Preheat and Grease:
- Preheat your oven to 375°F (190°C).
- Lightly grease a mini-muffin tin with olive oil to prevent sticking.
4. Spoon into the Muffin Tin:
- Divide the batter evenly among the mini-muffin cups, filling each nearly to the top.
5. Bake:
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden 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 for a quick and tangy dipping sauce.
7. Serve and Enjoy:
- Let the zucchini clouds cool slightly before carefully removing them from the muffin tin.
- Arrange them on a serving platter alongside the dipping sauce and enjoy!
Tips for Success
- Drain Thoroughly: Squeezing out the zucchini’s excess moisture is essential to avoid soggy clouds.
- Mix Well: Ensure the batter is evenly combined for consistent texture and flavor in every bite.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven for the best texture.
Nutrition Facts (Per Serving – Approx. 20 Clouds)
- Calories: 45
- Total Fat: 2g
- Saturated Fat: 0g
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 2g
These Vegan Zucchini Clouds are a hit for parties, meal prepping, or a healthy midday snack. Let their soft, savory goodness brighten up your next gathering!
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