• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop

A Virtual Vegan

menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Veganuary
    • FREE ebook
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dinner

    Published: Jul 26, 2016 · Modified: May 21, 2020 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 8 Comments

    Miso Zucchini Noodles

    JUMP TO RECIPE PIN
    5 from 3 votes
    Summery, light, healthy & delicious Miso Zucchini Noodles. Ready from start to finish in under 15 minutes & no cooking required!

    Summery, light, healthy & delicious Miso Zucchini Noodles (zoodles!). Ready from start to finish in under 15 minutes & no cooking required!

    Summery, light, healthy & delicious Miso Zucchini Noodles. Ready from start to finish in under 15 minutes & no cooking required!

    Today I would like to introduce you guys to the lovely Mary Ellen from VNutrition. She has kindly offered to step in for me while I am on vacation and she is sharing this wonderful Miso Zucchini Noodles recipe. It looks so fresh and delicious and will definitely be on my menu when I get back in the kitchen.

    Be sure to show her some love by checking out her site and social media. There are links to all of these at the end of this post.

    Enjoy!


    I am so honored to be doing a guest post for A Virtual Vegan as I’ve been reading Mel’s amazing blog for a while and love her creative, delicious recipes! Thanks so much for having me Mel!

    For my post I wanted to do something very summery and nothing is as summery to me as zucchini noodles (aka zoodles). They’re a great alternative to regular pasta during hot weather as they are light and refreshing. Zucchini noodles are not as heavy and won’t give you that same tired feeling like you might get with pasta. You’ll be good to go and enjoy your day after having a big ol’ bowl of zoodles (instead of falling asleep).

    If you’ve never made vegetable noodles before, you can check out my post about it but basically all you need is a spiralizer and some veggies. I thought the spiralizer might be hard to use but honestly it’s really easy once you do it the first time.

    Summery, light, healthy & delicious Miso Zucchini Noodles. Ready from start to finish in under 15 minutes & no cooking required!

    Just about any type of sauce works well with zucchini noodles but I’ve been really enjoying my miso sauce lately and wanted to share that with you. Feel free to use any white miso for the sauce, however, I always use organic to make sure that the soybeans used are non-GMO.

    I hope you enjoy my Miso Zucchini Noodles! I’ve been eating them so much lately I think I might turn into them (as my Nana used to say when I ate the same things daily as a child).

    Come on over and visit me at VNutrition for more healthy veg-based food and nutrition. I also co-host a linkup called Healthy Vegan Fridays every week if you have a vegan recipe you’d like to share. I’d love to see what you’re cooking up!

    Miso Zucchini Noodles

    Author: Melanie McDonald
    5 from 3 votes
    Summery, light, healthy & delicious Miso Zucchini Noodles. Ready from start to finish in under 15 minutes & no cooking required!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    TOTAL TIME: 15 minutes
    Servings: 2 serving

    Ingredients
      

    Zoodles & Veggies

    • 2 large zucchini
    • 1 carrot , julienned (or run it through the spiralizer too)
    • ½ large red pepper , julienned
    • small handful of cilantro , chopped
    • 1 tablespoon toasted sesame seeds

    Miso Sauce*

    • 60mls | ¼ cup vegetable broth
    • 2 tablespoons white miso paste
    • 1 teaspoon onion powder
    • 1 clove of garlic minced
    • ¼ teaspoon powdered ginger
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon tamari (or soy sauce if you’re not gf)
    • ½ teaspoon maple syrup
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Spiralize the zucchini.
    • Add zoodles, carrots, and pepper to a large bowl.
    • Add all sauce ingredients to a blender and blend until smooth.
    • Pour about ½ or more of the sauce over zoodles (depending on your sauciness tastes)* and mix.
    • Top with sesame seeds and cilantro to serve.

    NOTES

    * You’ll have some sauce left over but it will keep in the fridge for up to 5 days. I’ve used it as a dressing or to top more zoodles that week!

    NUTRITION

    Serving: 1servingCalories: 226kcalProtein: 10gFat: 11gFiber: 8gSugar: 16gVitamin A: 7950IUVitamin C: 149.3mgCalcium: 80mgIron: 3.1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Bio

    Mary Ellen is the blogger behind VNutrition, a resource for those interested in forming better nutritional habits by adopting a vegan lifestyle. She’s an animal lover, runner, and sparkle addict, who lives by the motto "Eat Kind, Be Healthy." When she isn’t studying for her nutrition degree, blogging, or creating scrumptious vegan treats, Mary Ellen can be found doting on her shih tzus or traveling the world with her husband.

    Social Media Links

    Instagram: https://www.instagram.com/v.nutrition/

    Pinterest: https://www.pinterest.com/VNutritionist/

    Facebook: https://www.facebook.com/VNutritionandWellness

    Twitter: https://twitter.com/V_Nutrition

    Hungry For More?

    • Vegan Hamburger Helper
    • Vegan Ham
    • Vegan Broccoli Pasta
    • Nutritional Yeast Tofu
    3.0K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Colleen says

      June 28, 2018 at 1:08 pm

      5 stars
      Thanks for this recipe. I don't use oil so I substituted tahini and it came out great.

      Reply
      • A Virtual Vegan says

        June 28, 2018 at 1:46 pm

        So pleased you enjoyed it Colleen!

        Reply
    2. Jenn says

      January 25, 2017 at 1:35 pm

      Oh, Mary Ellen, fun! This dish looks so good. I've been obsessed with my spiralizer lately, so this is perfect to feed my addiction!

      Reply
      • A Virtual Vegan says

        January 25, 2017 at 2:19 pm

        It is such a fun dish. Whoever invented spiralizers is awesome!

        Reply
    3. Anna Wright says

      October 13, 2016 at 12:50 am

      What a great recipe! I wish I had all the ingredients so I could whip this up right away. Going to be trying this out soon. Thanks!

      Reply
      • A Virtual Vegan says

        October 13, 2016 at 8:28 pm

        You're welcome. I hope you enjoy it! :O)

        Reply
    4. Betsy Allen says

      July 27, 2016 at 7:22 pm

      Looks delicious and I just happen to have all of the ingredients! Trying this today or tomorrow...thanks for the recipe!

      Reply
      • A Virtual Vegan says

        July 28, 2016 at 10:31 pm

        How convenient is that! I hope you enjoyed them :O)

        Reply

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

    More about me →

    Trending now!

    • Perfect Vegan Yorkshire Puddings
    • Lentil Shepherd's Pie
    • Cinnamon Roll in a Mug
    • Vegan Potato Soup
    • Vegan Butter
    • Vegan Banana Pancakes

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    "Meaty' Vegan Recipes

    • Vegan Ham
    • Vegan Chicken Breasts
    • Vegan Sausage Recipe
    • Vegan Beef
    • Vegan Roast
    • Gluten-Free Seitan Roast

    See more →

    Footer

    ↑ back to top


    About Me
    My Cookbook
    Privacy

    Subscribe
    Contact me
    Work With Me

    Accessibility
    Nutrition
    Media

    Copyright © 2023 A Virtual Vegan- All Rights Reserved.