Tzatziki is a traditional Greek dish, usually served with bread at the start of a meal, or used as a condiment on sandwiches or gyros. This vegan tzatziki recipe is made with soy yogurt and plenty of fresh chopped mint. You don't have to give up this traditional favorite; you simply have to swap out dairy for non-dairy yogurt.
If you grow your own cucumbers and mint, you can use them for this recipe and enjoy it as part of your summer garden bounty.
You can serve the tzatziki with pita bread or pita chips as an appetizer, or serve it with hummus and baba ghanoush as part of a Middle Eastern spread. It also makes a great spread on sandwiches, so give it a try with your other ingredients on vegetarian sandwiches.
- 2 cups plain soy yogurt
- 2 cucumbers, peeled and diced small
- 3 cloves garlic, minced
- 3 tbsp lemon juice
- 1 tbsp olive oil
- dash salt and pepper
- 1 tbsp fresh chopped mint leaves
- 1/4 tsp paprika
- Dice the cucumbers. You may want to peel the cucumbers before you dice them, especially if you have trouble digesting the cucumber peels. Also, if you are using supermarket cucumbers, some have a lot of wax on the skin that isn't digestible. Also, you may want to discard any of the larger seeds.
- To make the finished tzatziki less watery, be sure to drain as much juice from the cucumbers as possible before mixing with the other ingredients. You might want to give them a good squeeze with your hands. Another tactic is to salt them, let them sit for a bit, and then squeeze out the extra liquid.
- Peel and mince the garlic.
- Chop the mint leaves.
- Mix all ingredients in a bowl.
- Chill the tzatziki in the refrigerator for at least an hour before serving to allow flavors to mingle.
Now you can serve or use the tzatziki in many ways. It can be a refreshing dip to serve with pita or chips as a snack, great for summer on the patio or at poolside. You enjoy it as part of a vegetarian gyro or other sandwiches.
If you want to make a Middle Eastern meal, include it with these other vegan versions of traditional foods:
Easy Vegan Baba Ghanoush: This vegan eggplant recipe uses only five ingredients and is part of a traditional Middle Eastern spread.
Spicy Vegan Hummus with Cayenne, Dill, and Cilantro: Enjoy this easy hummus with a mix of spices and herbs.
Oil-Free Hummus: If you're watching the fat calories, try this version made without tahini.