Two healthy vegetables mixed with lemon, seeds, nuts and a healthy protein source for a simple, low calorie, delicious vegan recipe. And while it’s simple, it’s packed with so much flavor that I guarantee you’ll be making it again and again. This recipe was originally inspired from a meal I had in a vegan restaurant years ago, though I’ve tweaked it a few times since. But I still remember being blown away that something so simple could taste so amazing.
Ingredients:
- 1 large Carrot
- 1 Zucchini or Cucumber ( leave Seeds)
- Tofu / Soy Panner 70g
- Roasted Peanuts Handful
- Roasted sesame seeds 1.5tsp
- Roasted pumpkin seeds 1.5tsp
- Lemon juice (1/2 lemon)
- Dark Soy sauce 1tsp ( optional)
- Salt as per taste
- Seasoning ( Garlic powder, herbs & spices )
- Olive oil 1/2 tsp
Directions : - Roughly crunch all roasted nuts & Seeds
- Using a peeler vertically slice the carrot into thin strips
- Do the same with zucchini or Cucumber don’t use core
- You end up with pappardelle-sized noodles
- In a pan heat 1/2 tsp Olive oil
- Add Carrot and Zucchini strips
- Add crumble tofu on top
- Cover and cook on low heat for 1-2 minutes
- Remove lid and toss gently to mix
- Add Dark soy sauce, garlic powder, salt & pasta mix
- Toss again with soft hand to mix
- Switch off the heat
- Transfer pasta into a mixing bowl
- Add juice or half a lemon
- Add crushed nuts & seeds mix
- Toss again for last time
- Enjoy from mixing bowl or serve onto a plate
- Add some black pepper on top
- Garnish with fresh herbs or spices
- Enjoy for Dinner or lunch or as snack