Description
Simple and delicious oil-free vegan salad dressing made with oven-roasted eggplant, zucchini and carrot. Gluten-free and low glycemic.
Ingredients
Scale
- 2 small or 1 normal eggplant (about 600g, 21oz)
- 2 medium or 1 big summer squash (about 600g, 21oz)
- 1 medium carrot (about 100g, 3.5oz)
- 8 tbsps. nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. turmeric
- Juice of one medium lemon (or less or more)
- 1 tbsp. unsalted peanut butter (optional)
- Black salt or Himalayan salt (max 1/8 tsp + a dash for Plantricious version)
- Black pepper to taste
- Enough water for desired consistency (I ended up adding 2 ½ cups)
Instructions
- First, slice the veggies, lay them on a baking sheet lined with parchment paper and bake at 200°C (390°F) for 40 minutes. Let cool a bit.
- Next, add all ingredients into blender. Use a masher to push the mass down and get the juices out of veggies. Process the ingredients until smooth. Add water gradually.
Notes
If you ditched peanut butter you’d only get 10% of calories from fat.
One serving has 1.5 GL points.
- Cook Time: 45 minutes
- Method: Baking + Blending
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 66 kcal
- Sodium: 59.9mg
- Fat: 1.6g
- Saturated Fat: 0.3g
- Carbohydrates: 5.8g
- Fiber: 4.1g
- Protein: 4.7g
