Home‎ > ‎Main meals‎ > ‎

Sun dried tomato and mushroom zucchini noodles (v, r, gf)

An easy, delicious raw vegan dish for one, that can also be gluten free.

Author: Bite-Sized Thoughts, inspired by the live zucchini pasta of The Raw Kitchen

Original post (with pictures) here.

1 large zucchini, spiralised
1 tbsp sherry vinegar (or red wine or balsamic if you don't have sherry vinegar)
1/2 tsp coconut aminos (for a raw version), soy sauce or tamari
1/4 cup sun dried tomatoes, sliced
1/4 cup mushrooms, sliced
2 tbsp nutritional yeast
Handful of fresh basil leaves, torn, or a decent sprinkling of dried basil
Cracked pepper, to serve

1. In a non-stock pan, combine the spiralised zucchini, vinegar, soy sauce equivalent, sundried tomatoes and mushrooms. Stir over low heat until just warm. (Omit this step if you would prefer to serve the dish cold.)
2. When at your desired temperature, transfer the noodle mixture to a plate and top with the nutritional yeast, basil and black pepper. Stir through roughly with a fork.
3. Serve!