Creamy Vegan Tzatziki Dip

This vegan tzatziki dip is one of my favourites. Not only is it pretty healthy and vegan, it is loaded with plant protein and it’s low in fat. What’s not to like, right?!

My favourite way to have it is on pan fried eggplants or along with some fresh bread and raw veggies.

vegan veganuary vegetarian vegetables eggplant salad food foodie yoghurt alpro soy

⌁500g plain soya yoghurt
⌁1 large cucumber
⌁3 large garlic cloves
⌁the juice of 1.5 lemons
⌁1tsp chopped parsley
⌁1tsp chopped mint
⌁1tsp olive oil
⌁1/8th tsp black pepper
⌁salt to taste
⌁chili flakes to garnish

Grate the cucumber and add a pinch of salt to it. Combine and let sit for 10mins, then strain it well by pressing it against a mesh strainer or cheese cloth until it is as dry as possible.
Add the cucumber to the soya yoghurt as well as the garlic cloves – use a garlic press or very finely chop them. After that, add all of the other ingredients and mix well. Garnish with chili flakes and kalamata olives to use as a dip, or pour over pan fried egg plant as shown in the photo.

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