Easy Vegan Tzatziki with Roasted Potatoes
Ingredients
Tzatziki
- 2/3 cucumber
- 200-300ml thick vegan yoghurt or fraiche
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1-2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon dried dill
- salt
- pepper
Roasted potatoes
- potatoes
- oil
- salt
- pepper
- garlic, crushed
- thyme
Preparation
Tzatziki
Grate the 2/3 cucumber and place on a plate with salt, set aside for 20 minutes.
Mix together 200-300ml of thick vegan yoghurt or fraiche, then mix in 2 tablespoons olive oil, 2 cloves minced garlic, 1-2 tablespoons lemon juice, 1 teaspoon apple cider vinegar, 1 teaspoon dried dill, salt, and pepper.
Press the water out of the cucumber, add it to the mixture, mix well, and refrigerate for a few hours before serving.
Roasted potatoes method
Wash and peel the potatoes.
Drizzle with oil, salt, pepper, crushed garlic, and thyme.
Roast in the oven at 220C for about 25 minutes.
