Vegan Miso Zucchini Noodles
Author:These no-cook Vegan Miso Zucchini Noodles are summery, healthy, light, and ready in under 15 minutes!
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.
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.
NOTES
Leftover sauce left will keep in the fridge for up to 5 days. Use for more zucchini noodles, in a stir fry, or as a salad dressing.
NUTRITION
Serving: 1serving | Calories: 203kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 1307mg | Potassium: 1153mg | Fiber: 7g | Sugar: 16g | Vitamin A: 7683IU | Vitamin C: 136mg | Calcium: 89mg | Iron: 2mg
