Vegan Breaded Zucchini with Purslane Chimichurri

Vegan Breaded Zucchini  


1 Large Zucchini  (sliced)
3-4 tbsp Chia Seeds (ground)
Italian Style Breadcrumbs
Spray olive oil
Salt and pepper to taste


Grind the chia seeds in a coffee grinder and soak them in a bowl with 8 oz of lukewarm to warm water, stirring occasionally. After 10-15 minutes, it will then form a gel which will act as the vegan binding agent.  Next, slice zucchini into 1/4 inch thick slices, and preheat oven to 375.  After the zucchini is sliced, and the chia gel is ready, dip the raw zucchini in the chia gel, and then evenly coat with Italian style seasoned breadcrumbs. When completed, spray the slices with spray olive oil then add black pepper and salt. Place in the oven at 375, and cook for 20 minutes. Then broil until golden brown (aprox 2-3 minutes)


Purslane Chimichurri Sauce


Salt pepper garlic


Clean the purslane, add oil, salt, pepper, garlic, then blend.



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