Gluten free vegan tzatziki is GOOD. A favourite recipe for dips. Have it as part of a vegetarian meze plate with hoummus, flat bread and crudite or with fried aubergine slices, rich tomato sauce and polenta chips.
Traditionally made from Greek yoghurt with cucumber and mint we make it with soya yoghurt. My only quibble is that I wish the widely available soya yoghurts were not so sweet – they do not need any sugar.
2 cloves garlic
Handful or dill or mint (depending what you will be serving – mint is great with curry)
300 g soya yoghurt
1. Coarsely grate the cucumber, place it in to a colander and sprinkle with salt. Place a bowl under the colander to catch the water. Leave for around 30 mins. Salting the cucumber removes much of the water from the cucumber and stops the tzatziki becoming watery and insipid
2. Skin and crush the garlic and add to a bowl with the juice of the lemon and soya yoghurt
3. Add the cucumber to the mix and add the chopped herbs.