Discover a delightful fusion of creamy zucchini dip, fresh vegetables, and aromatic herbs in our Healthy Vegan Zucchini Walnut Dip Sandwich—a nutritious and flavorful choice perfect for lunch, picnics, or a quick snack.
Super delicious and rich in flavor!
Fresh zucchini, dill and walnut dip, seasoned with garlic and onion, without any added oils is a healthy and tasty choice for you.
Rich in healthy Omega-3s, antioxidants, micronutrients, and whole carbs and fats, this sandwich not only tastes great but will keep you healthy!
Free from saturated and trans fats or sugars, as usual!
This whole food vegan sandwich is a great lunch or breakfast idea.
You can prepare the zucchini dip in advance, store in the refrigerator and assemble the sandwich in 5 mins.
You can always add other veggies, herbs, and seasoning to your taste and make it a favourite meal.
Zucchini & Walnut Dip Sandwich
INGREDIENTS
Ingredients
For the Dip
- 2 medium (620 g) zucchini, shredded
- 2 oz (60 g) raw walnuts
- ½ red onion, shredded
- 2 cloves garlic
- ½ bunch dill, chopped
- ½ lemon, juiced
- 1½ tbsp nutritional yeast
- 1 tbsp ground flax seeds
- ¼ tsp ground black pepper
- ½ tsp salt
For the Sandwich
- 1 large slice whole wheat brad
- 1 tomato
- 1 small red onion
- 3 twists black pepper, ground
- 1 fenugreek
- 1 bunch parsley
Instructions
For the Zucchini Dip
- Place the shredded zucchini in a pan. Season with salt and cook until the water evaporates or around 10-15 min.
- Meanwhile, pulse the raw walnuts in a food processor until finely chopped.
- When the zucchini are ready, add the chopped walnuts, shredded onion, pressed garlic, lemon juice, chopped dill, nutritional yeast, ground flax seeds, and black pepper to the pan. Mix everything well.
- Enjoy this delicious Zucchini & Walnut Dip on a loaf of bread, toast, or crackers!
For the Sandwich
- You can toast the bread slice if you like.
- Spread a thick layer of the Zucchini & Walnut Dip on the slice of bread.
- Add several sliced red onion rings on top, then tomato slices, season with black pepper and fenugreek to taste.
- Sprinkle with chopped mint leaves or parsley.
- Cut in half and enjoy!
Notes
- You don’t need to add any water to the pan. When you season zucchini with salt, they will release their water. Cook until it evaporates, so your dip is not watery.
- To shred the zucchini I use my food processor. It is so easy.
