Plain old tortilla chips simply weren’t enough when I made that Vegan Tomato Queso Dip recipe this week. It needed something special as an accompaniment. With two local and fresh zucchinis nestled in my vegetable-keeper, I knew exactly what that something special would be. Crispy, crunchy, flavorful, oven-baked vegan zucchini fries! (That just happen to be gluten-free and allergy-friendly, too!)
Last week I tested the Erewhon Supergrains cereal to make some delicious Baked Curry Chicken Nuggets (Yes, you can use tofu for tempeh for vegan! It’s all about the curry dip and crunchy coating, I promise), and I knew it would make a perfect coating for vegetables, too.
These delicious baked vegan zucchini fries are crunchy on the outside, but soft and tender on the inside. If you like your zucchini a little crisp, you can bake them for just 15 minutes. As long as you are working with a nice, crunchy cereal, the result should be awesome. The Supergrains cereal that I used is incredibly crunchy and flavorful, but other whole grain cereals or even corn flakes should work well, too.
Special Diet Notes: Baked Vegan Zucchini Fries
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.
- 1-1/2 lbs zucchini (about 4 zucchini)
- 2-1/2 cups crunchy, whole grain cereal (I used Erehwon Supergrains - It's a gluten-free buckwheat & hemp cereal that is SUPER crunchy)
- 1-1/4 teaspoons salt
- 1-1/4 teaspoons garlic powder
- 1-1/4 teaspoons onion powder
- ¼ cup dijon mustard
- ¼ cup olive oil
- 3 tablespoons water
- Preheat your oven to 425ºF and place a couple of racks on a baking sheet (I use cooling racks) or grease a large baking sheet.
- Cut the ends off of the zucchini, and slice each into sticks that are about ¼-inch thick and 3 inches long. Set aside.
- Place the cereal, salt, garlic, and onion powders in a spice grinder or food processor, and pulse several times, until fairly well-ground, but still like coarse crumbs. Place the crumb mixture in a shallow dish.
- Whisk together the mustard, oil, and water in a large bowl, and add the zucchini sticks, tossing to coat.
- One by one, remove the zucchini sticks from the dijon mixture, letting any excess drip off, and roll them in the crumb mixture to coat.
- Place the zucchini sticks on the racks or 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. The zucchini will soften a bit more on the inside as they cool.