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🍽️ Three delicious vegan grill dips

415 kcal · 30 min · 4 servings

Ingredients

• dill, fresh 15 g
• lemons 1 pc.
• mustard 8 tbsp
• agave syrup 6 tbsp
• olive oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• shallots 1 pc.
• chives, fresh 15 g
• Vemondo Vegan Cream 150 g
• parsley, fresh 15 g
• vegan salad mayonnaise 150 ml
• ketchup 3 tbsp

Instructions

1. 1. Wash the dill and shake it dry.
2. 2. Finely chop the dill.
3. 3. Halve the lemon and squeeze out the juice.
4. 4. Add 7 tablespoons of mustard, 4 tablespoons of agave syrup, and 2 tablespoons of olive oil to a bowl.
5. 5. Whisk the mixture until smooth.
6. 6. Fold in the chopped dill.
7. 7. Add 1 teaspoon of lemon juice.
8. 8. Season the sauce with salt and pepper to taste.
9. 9. Halve the shallots and peel them.
10. 10. Cut the shallots into fine cubes.
11. 11. Wash the chives and shake them dry.
12. 12. Cut the chives into fine rings.
13. 13. Add vegan sour cream, 1 tablespoon of agave syrup, and 1 teaspoon of lemon juice to a bowl.
14. 14. Stir the ingredients until smooth.
15. 15. Fold in the diced shallots and chive rings.
16. 16. Season the sauce with salt and pepper to taste.
17. 17. Wash the parsley and shake it dry.
18. 18. Finely chop the parsley.
19. 19. Add vegan salad mayonnaise, ketchup, and 1 tablespoon of mustard to a bowl.
20. 20. Stir the mixture until smooth.
21. 21. Add the chopped parsley.
22. 22. Season with 1 teaspoon of agave syrup, salt, and pepper to taste.
23. 23. Divide the three sauces into small bowls.
24. 24. Serve the sauces with your grilled food.

Nutrition per serving

• kcal: 415
• Protein: 3 g · Fett/Fat: 29 g · Carbs: 38 g