Crispy Zucchini Fries with Brussels Meatloaf Stack & Dipping Sauces

For the Zucchini Fries

• 2 medium zucchinis, cut into sticks
• 1 cup almond flour or gluten-free breadcrumbs
• 1 tbsp ground flaxseed
• 1/4 cup water
• 1 tsp garlic powder
• 1 tsp paprika
• Salt & pepper to taste
• Olive oil spray (optional)

For the Meatloaf Stack

• 1 lb ground turkey or beef
• 1/2 cup almond flour
• 1/4 cup chopped onion
• 1/4 cup shredded carrots (optional)
• 1 garlic clove, minced
• 1 tbsp tomato paste
• 1 tbsp coconut aminos
• 1 tsp dried oregano
• Salt & pepper to taste

For the Brussels Sprouts Mix

• 1 1/2 cups shaved or thinly sliced Brussels sprouts
• 1/2 cup chopped cauliflower or other roastable veggies
• 1 tbsp olive oil
• Salt, pepper, and a pinch of thyme

For the Dipping Sauces

Dairy-Free Ranch

• 1/4 cup soaked cashews
• 2 tbsp water
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Pinch of dill, salt, and pepper

Spicy Mayo

• 3 tbsp vegan mayo (soy-free)
• 1 tsp hot sauce or sriracha (check for allergens)
• 1/4 tsp smoked paprika