Go Back
Print
Recipe Image
Instruction Images
–
+
servings
Print
Vegan Tzatziki With Matcha
A revamped version of the traditional Greek Tzatziki
Course
Appetizer
Cuisine
Greek
Prep Time
10
minutes
Cook Time
5
minutes
Total Time
15
minutes
Servings
3
cups
Calories
230
kcal
Author
Healing Tomato
Ingredients
1/2
Cucumber
shredded
1
tsp
Black pepper
freshly ground
1/2
cup
Parsley
freshly chopped
1/4
cup
Carrots
shredded
1
Tbsp
Nutritional Yeast
1
Tbsp
Flax Seed Meal
1.5
tsp
Red pepper flakes
1
Tbsp
Agave
1/2
tsp
Salt
Optional
1.5
Tbsp
Matcha powder
1
Tbsp
Warm water
3
cups
Vegan Yogurt
I used Soy Yogurt
Instructions
Squeeze all the water out of the carrots and cucumber. Do not discard it
In a small bowl, mix the water from the carrots and cucumber with Matcha and the warm water. Mix well
In a large bowl, add the cucumber and black pepper
Add the parsley
Add the carrots
Add the Nutritional Yeast and Red Pepper Flakes
Add the Agave and Flax Seed Meal
Add the Salt
Add the yogurt
Add the Matcha water mixture
Mix Well and refrigerate for 2 hours before using
Notes
* Since I used a soy-based vegan yogurt, this vegan tzatziki has a very short shelf life. Don't use it after 3 days.
Nutrition
Serving:
1
cup
|
Calories:
230
kcal
|
Carbohydrates:
24
g
|
Protein:
16
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
514
mg
|
Potassium:
254
mg
|
Fiber:
6
g
|
Sugar:
13
g
|
Vitamin A:
3330
IU
|
Vitamin C:
15.5
mg
|
Calcium:
383
mg
|
Iron:
4.1
mg