I love my plant based life but there are a few foods I miss and at the top of that list is Tzatziki (containing milk) and garlic mushrooms (which traditionally contain egg). This veganised tzatziki tastes no different to the greek yoghurt based traditional recipe. It’s immense on every level and my plant based life is pretty much complete now. It’s a side/lunch/snack of pure indulgence without the high calorie content of its non vegan counterpart, so it’s got to be a winner right?
INGREDIENTS: MUSHROOMS
- A punnet of your favourite mushrooms (I use chestnut)
- 1tsp garlic powder
- 1tsp dried parsley
- Himalayan salt and pepper
- 2 tbsp dried polenta
- 75g panko breadcrumbs
- 50ml plant based milk (unsweetened – I like oat milk)
- Juice and rind of 1 lime
- 3 tbsp plain flour
TZATZIKI
- 100ml Dairy free Greek yoghurt (Alpro is good)
- 1 medium cucumber
- 1 clove garlic
- Juice of 1 lemon
- 1 tsp Himalayan salt
- Large handful of fresh mint
- Slice the mushrooms in half or thirds (they should be chunky not too thin)
- Mix the garlic powder, parsley, salt and pepper, polenta and breadcrumbs and set aside
- In a separate bowl mix the milk, lime and whisk in the flour
- Line a baking tray with a spray of rapeseed oil (skip this step if you want oil free)
- Take a piece of mushroom and dip in the batter and then in the coating
- Place the mushroom on the baking tray and repeat
- Spray the coated mushrooms in rapeseed oil (skip this step if you want oil free)
- Bake at 180o c for 30 minutes turning half way through
- To make the tzatziki grate the cucumber and let it sit for 10 minutes in a sieve – add a little salt to help speed up the process of removing as much water a possible
- Use a pestle and mortar or fine grater to create a garlic paste
- Add in the yoghurt, lemon, salt and chopped mint
- Squeeze any excess water from the cucumber and add to the yoghurt
- Mix well and keep refrigerated
Serve immediately. Grab a mushroom, dip it in the sauce and enjoy!
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