This week’s Low FODMAP recipe of the week is brought to you by the amazing SHARON AKA “THE FODMAP FRIENDLY VEGAN”.
The FODMAP Friendly vegan is a great place to go for those of you who are vegan and following the low FODMAP diet. Even if you’re not a vegan, Sharon’s page is awesome low FODMAP inspiration!
Check out her website for more low FODMAP recipes here!
This FODMAP Friendly Vegan recipe was too delicious to not feature as our recipe of the week.
Please not that this is a side dish / snack NOT a main meal as 1/2 cup zucchini is a FODMAP Friendly serving.⠀⠀
Ingredients⠀⠀
• 4 large organic zucchinis⠀⠀
• 2 cups of low FODMAP cereal or breadcrumbs (what you use is totally up to you – I’ve tried this with a sprouted buckwheat & quinoa cereal which gives a crunchier texture, but I tend to find that quinoa flakes work just as well – you could even use wheat-free oat flakes)⠀⠀⠀⠀
• 1 ¼ tsp salt⠀⠀⠀⠀
• ½ cup nutritional yeast flakes⠀⠀⠀⠀
• ¼ cup Dijon mustard⠀⠀⠀⠀
• ¼ cup extra virgin olive oil ⠀⠀⠀⠀
• 3 tbsp water ⠀⠀⠀⠀
• optional: sprinkle of cayenne pepper⠀⠀⠀⠀
• optional: oregano flakes⠀⠀⠀⠀
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Steps
- 1. Preheat an oven to 220ºC and prepare a baking tray with some baking paper.
- 2. Cut the ends off of the zucchini, and slice each zucchini into sticks that are about 1cm thick and 7cm long. Set the slices aside.
- 3. Combine the cereal, salt, pepper, and nutritional yeast powder in a large mixing bowl until well combined. Transfer the crumb mixture in a shallow dish.
- 4. Whisk together the mustard, oil, and water in a large bowl, and add the zucchini sticks, tossing to coat them evenly.
- 5. One by one, remove the zucchini sticks from the Dijon mixture, allowing any excess to drip off, and roll them in the crumb mixture to coat lightly.
- 6. Place the zucchini sticks on the baking sheet, and pop them in the oven for about 20 to 30 minutes, or until they are crisped up to your liking and tender on the inside. ⠀⠀⠀⠀
You could also try this recipe with other low FODMAP vegetables like green beans, capsicum, or potato!
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