Vegan Zucchini Milanese
This zucchini is perfect as an appetizer, a side dish, or even as the main course! Milanese usually uses beaten eggs as a binder to bread food with breadcrumbs. So, this is a vegan version for those who cannot eat eggs.
Preheat the oven at <temperature>180<unit>°C</unit></temperature>
Add <quantity>100<unit>g</unit></quantity> of chickpea flour to a large mixing glass
Add <quantity>50<unit>g</unit></quantity> of all-purpose flour
Add <quantity>1<unit>tsp</unit></quantity> each of turmeric powder, garlic powder, and black salt
Add <quantity>220<unit>g</unit></quantity> of water and stir to combine
Blend with a hand blender until homogeneous. The vegan egg wash is ready
Combine <quantity>1<unit>cup</unit></quantity> of breadcrumbs and <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour. Chop <quantity>½<unit>bunch</unit></quantity> of parsley and add to the bowl. Stir until combined
Trim, cut in half, and make fine slices from <quantity>1</quantity> large zucchini
Dip the slices in the Vegan Egg Wash, making sure to cover all the surface of the zucchini. Transfer to the breadcrumb mixture
Shake the bowl so that the breadcrumbs cover the entire zucchini. Transfer the breaded zucchini to a roasting pan lined with parchment paper
Drizzle with olive oil to taste
Roast for 15-20m until golden brown
The vegan zucchini milanese is ready. Enjoy!
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