Best 4 Vegan Zucchini Bisque Recipes
Indulge in the creamy delight of Vegan Zucchini Bisque, a symphony of flavors that will tantalize your taste buds and nourish your body. This delectable soup is crafted with fresh zucchini, aromatic herbs, and a touch of tangy lemon, all simmered to perfection in a rich and creamy coconut milk broth. Served with a sprinkle of toasted pumpkin seeds and a drizzle of olive oil, this bisque offers a delightful balance of textures and flavors.
Also included are two additional zucchini recipes that showcase the versatility of this summer squash. Discover a refreshing Zucchini and Corn Salad, a vibrant and healthy side dish that bursts with summer flavors. With its crisp zucchini, sweet corn, cherry tomatoes, and a tangy dressing, this salad is a perfect accompaniment to grilled dishes or as a light lunch.
And for a delightful main course, try the Zucchini Fritters with Tzatziki Sauce. These crispy fritters, made with grated zucchini, herbs, and spices, are a delicious and satisfying meal. Served with a cooling and flavorful tzatziki sauce, these fritters are a delightful combination of textures and flavors.
VEGAN ZUCCHINI FRITTERS
Steps:
- Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.
- Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
- Add in the melted vegan butter and mix into a thick batter.
- Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you'll place your fritters to keep them warm.
- Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don't have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
- Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
- Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
- Serve with vegan sour cream and chopped spring onions.
Nutrition Facts : ServingSize 1 Fritter, Calories 142 kcal, Sugar 1.6 g, Sodium 417 mg, Fat 7.9 g, SaturatedFat 2.2 g, Carbohydrate 14.6 g, Fiber 1.3 g, Protein 2.9 g
ZUCCHINI BISQUE
I like to serve this soup as a first course for special dinners. It is nice and light, pretty in color and very appetizing with its blend of flavors.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-5 servings (5 cups).
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings., Puree on low in a blender. Return to pan; stir in cream and heat through.
Nutrition Facts : Calories 318 calories, Fat 29g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 1141mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
VEGAN ZUCCHINI BISQUE
Make and share this Vegan Zucchini Bisque recipe from Food.com.
Provided by Canadian In Atlanta
Categories Vegan
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, layer the onions, oats, and zucchini. Cover with the water and bring to a boil. Add the salt, dried basil, and black pepper.
- Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.
- In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.
- Add a splash of vinegar to the soup before serving, to perk up the flavors.
Nutrition Facts : Calories 72.2, Fat 2.5, SaturatedFat 0.4, Sodium 402.2, Carbohydrate 11.1, Fiber 2.7, Sugar 4.9, Protein 3.1
VEGAN ZUCCHINI BREAD
This dairy- and egg-free spin on a cozy classic loaf cake comes together quickly in one bowl without much effort. Be sure to give the grated zucchini a good squeeze to release any excess liquid before you add it into the batter to avoid an overly dense, soggy cake. For a slightly more wholesome loaf, feel free to substitute 1/2 cup whole-wheat flour for 1/2 cup all-purpose flour. You can also add a handful of chopped chocolate or nuts, or both. Don't skip the sugar on top; it gives the finished loaf a wonderful crunchy crust. A note on sugar: Some sugar is processed using animal products and is not considered vegan. If you want to use vegan sugar, look for a brand that is U.S.D.A-certified organic, which ensures animal products are not used.
Provided by Yossy Arefi
Categories breakfast, brunch, snack, quick breads, dessert
Time 1h15m
Yield One 8 1/2-by-4 1/2-inch loaf cake
Number Of Ingredients 12
Steps:
- Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray and line the bottom and long sides with parchment paper, leaving a little overhang on the sides so that you can easily lift the loaf when it's baked.
- In a large bowl, whisk together the light brown sugar, oat milk, oil, lemon juice, cinnamon and salt. Add the zucchini and stir to combine well.
- Add the flour, baking powder and baking soda to the bowl and fold until just combined. Pour the batter into the loaf pan and sprinkle the turbinado sugar over the top.
- Bake until golden and puffed and a tester inserted into the center comes out clean, 50 to 65 minutes.
- Cool the cake in the pan on a wire rack for 15 minutes, then use the parchment to lift the cake out of the pan. Remove the parchment and set the loaf back on the rack to cool completely. Store the cake loosely wrapped at room temperature for up to 3 days.
Tips:
- To make a creamy and flavorful bisque, use a high-powered blender or immersion blender to puree the zucchini and other vegetables until completely smooth. - For a richer flavor, roast the zucchini before blending. Roasting caramelizes the natural sugars in the zucchini and adds a smoky depth of flavor. - If you don't have vegetable broth on hand, you can use water instead. However, vegetable broth will add more flavor to the bisque. - To make the bisque even more decadent, add a dollop of vegan sour cream or yogurt when serving. - For a gluten-free bisque, use gluten-free bread or crackers for croutons.Conclusion:
This vegan zucchini bisque is a delicious, healthy, and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover zucchini. With its creamy texture and flavorful broth, this bisque is sure to be a hit with everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
