Vegan Zucchini Pancakes with Tomato Basil Sour-Cream | Oil-Free

 

When it comes to breakfast options, these vegan zucchini pancakes are a refreshing alternative to oatmeals or avocado toasts.

They are easy to cook and very satisfying. Zucchini pancakes also work great as a snack or small lunch option. As usual, this recipe is made with whole food plant-based ingredients and is oil-free.

However, if you want to lose weight I recommend not using the "sour cream" and rather use a vegetable stew instead.  Since the "sour-cream " is made with cashews, which have a lot of fat. By the way, talking about a tomato basil sour cream, this dish fits perfectly as a condiment to the spelt pizza I cooked the other day.

If the oil-free option freaks you out, I don't blame you. It takes some practice to cook without oil. That said, if you have the right tools, it becomes much easier. 

I prepared these vegan zucchini pancakes in my weekly Live Stream which you can watch on Facebook  as well as on YouTube



 


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How to Become a Vegan in Eight Weeks

How To Become A Vegan In Eight Weeks


This article was originally published on Life of a Vegan Chef

I don’t know about you, but when I transitioned to veganism, I was static. I was so excited to become a vegan.

Little that I know it was the beginning of a journey filled with roadblocks and naivety. Yes, I have succeeded in becoming 100% plant-based, however, knowing what I know now would make anyone’s journey to veganism so much easier.

Veganism is awesome. As you become familiar with a plant-based diet, you’ll realize that you feel lighter, fitter and ultimately healthier.

However, don’t take my word for it. There are plenty of studies that have shown the benefits of a plant-based diet.

 

Before you jump into a plant-based lifestyle a few words of caution:

All the advice you’ll get on my blog is based on my own experience and are in good faith. Everyone reacts differently to dietary changes.  That said, I am just a chef, yet I am not a...

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