Veggie Noodles with Sunflower Butter Dressing
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Veggie Noodles with Sunflower Butter Dressing
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Category
Lunch or Dinner
Cuisine
Vegan, Vegetarian
Servings
2
Cook Time
30 minutes
To create your low-calorie and nutrient-dense veggie noodles, all you need is a spiralizer or vegetable peeler.
The dressing recipe is easy to make and you can always alter depending on your taste.
Refrigerate your leftover dressing in a mason jar and it will last a week!
Ingredients
-
2 Cups Cooked Veggie Noodles (we used butternut squash, zucchini and onions)
- 1 cup sunflower seed butter
- 1 cup coconut milk
- 1 tbsp GF soy sauce or coconut aminos
- 2 cloves garlic
- 1/4 tsp salt
- 1 tsp crushed red pepper
- 1 tsp rice vinegar
For the Veggie Noodles:
For the Sunflower Butter Dressing:
Directions
- To make sauce: In a food processor, add sunflower seed butter and coconut milk.
- Add crushed red pepper flakes.
- Add garlic, soy sauce, vinegar and salt to taste.
- Pulse until smooth.
- Using a julienne peeler or spiralizer, cut the butternut squash, zucchini and onions. Place in a plate or a bowl.
- Pour over the sauce and mix well. Add the desired amount of dressing to your noodles – we used 2 large tablespoons.
- Serve, and enjoy!
Recipe Note
TIPS:You can these vegetables to make your noodles:Beets, carrots, cucumber, sweet potato, broccoli, radish, parsnip, turnip. If you are going to use asparagus, carrots, or any other high-moisture vegetables pat them dry before sauteing or seasoning. This helps prevent the vegetable ribbons from becoming too limp and wet.