These no-cook Vegan Miso Zucchini Noodles are summery, healthy, light, and ready in under 15 minutes!
When it's summer and too hot to cook, bust out your spiralizer and make Vegan Miso Zucchini Noodles (aka zoodles)!
This super easy, no-cook summer dinner can be ready and on the table in less than 15 minutes. It's tasty, light, refreshing, and super healthy!
In this post - Everything you need to make perfect vegan zucchini noodles with miso sauce:
How To Make Vegan Miso Zucchini Noodles
This is such an easy meal. Spiralize and chop the veggies, blend the naturally dairy-free and gluten-free sauce, then toss it all together before serving. You won't even break a sweat!
Making Ahead/Meal Prep
For optimum freshness, prep all of the individual components and store them in airtight containers in the fridge. This can be done 2 or 3 days in advance. Toss the vegetables together with the sauce at the time of serving.
Storing Leftovers
Vegan Miso Zucchini Noodles are best eaten fresh and I recommend only making as much as you need. Leftovers can be stored in an airtight container in the fridge for up to 24 hours but they will get a little wet as the zucchini releases its moisture.
Recipe FAQs
Zucchini noodles are noodles made from raw zucchini that is spiralized (or cut) into long, thin zucchini pasta/spaghetti-type strips. "Zoodles" make a great, naturally gluten-free alternative to regular pasta, can be enjoyed raw or very lightly cooked, and are really light and refreshing. Perfect for the warmer summer months.
Using a spiralizer is definitely the easiest and quickest way to make zoodles, but if you don't have one it is possible to make them by using a mandoline, potato peeler, or a sharp knife. Cut (or peel) the zucchini into long thin strips lengthways, then layer the strips on top of each other and slice into long thin noodle-like strips with a knife.
Yes, simply omit the sesame oil or use a little tahini instead.
More Summery Meal Ideas
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Vegan Miso Zucchini Noodles
Author:Ingredients
Veggies
- 2 large zucchini , spiralized
- 1 carrot , julienned or spiralized
- 1 red bell pepper , deseeded & sliced
Miso Sauce
- ¼ cup (60 ml) vegetable stock
- 2 tablespoons white miso paste
- 1 clove garlic , minced
- 1 tablespoon toasted sesame oil , omit or use tahini instead for oil-free
- 1 tablespoon apple cider vinegar
- 1 tablespoon tamari or soy sauce (GF if necessary)
- 1 teaspoon onion powder
- 1 teaspoon maple syrup , optional
- ¼ teaspoon ground ginger
For Garnish
- Your choice of toasted sesame seeds, chopped peanuts, cilantro, red pepper flakes, green onions.
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add the zucchini noodles, carrots, and bell pepper to a large bowl.
- Add all of the sauce ingredients to a blender and blend until smooth. Give it a taste and adjust the seasoning if necessary.
- Pour the sauce over the vegetables (as much as you need to coat them nicely). Then toss well.
- Garnish with your choice of toppings then serve.
Samantha says
Whoops - I accidentally put in a full teaspoon of garlic in addition to the other dressing ingredients haha BUT it still came out AMAZING! I threw each ingredient into my food processor and pulsed to a fine chop and I added cabbage as well. Yum - fresh and cold for a beach day with my kiddos. GREAT recipe.
Melanie McDonald says
You can never have too much garlic! So pleased you enjoyed it!
Colleen says
Thanks for this recipe. I don't use oil so I substituted tahini and it came out great.
A Virtual Vegan says
So pleased you enjoyed it Colleen!
Jenn says
Tasty and love that there's no cooking!
Anna says
What a great recipe!
Betsy says
I just happened to have all of the ingredients! Thanks for the recipe. Really good!