Vegan Asian Zucchini Noodles: Plant-Based Meal
Mickey and I have been eating mostly Raw Vegan (with a few cooked things), ever since we watched Forks Over Knives on Netflix. These Vegan Asian Zucchini Noodles are perfect for dinner or lunch. The Asian flavor makes the perfect vegan sauce for zucchini noodles.
These raw vegan Asian zucchini noodles are a perfect vegan recipe that is filling and healthy. Creating plant-based recipes has become a new hobby of ours and it fits perfectly with our 80/20 plant-based diet. (80% raw vegan, 20% not.)
We serve this dish with fruit salad and usually a smoothie filled with fruits, veggies, and pea milk.
With our goal of eating a plant-based diet, we love finding a new recipe for a raw vegan sauce for zoodles that we haven’t tried it the past. The benefits have been weight loss, more energy, and I stay full so much longer.
I hadn’t expected that.
I had heard great things about different diets like the paleo diet and the hunter-gatherer diet, but this raw vegan diet is mostly uncooked foods: fruits and vegetables. I also add nuts and sometimes even almond butter (I love peanut butter, but I’ve found that almond butter is just as good.)
However… zoodles are my favorite!
This raw food diet is supposed to be great at preventing heart disease, cancer, and other diseases. I was surprised at how easy it was once I started learning about this new food plant-based diet. We find ourselves using our spiralizer to make raw zucchini noodles every day. We even eat cooked zoodles (well, just sauteed) a few times a week.
We have been topping them with all sorts of ingredients: a little lemon juice, salt, green onion, garlic and pureed cashews on it, or just making homemade tomato pasta sauce to put on our zoodles. The fact that we were both able to lose weight was just a bonus to feeling better.
This dish takes about 15 minutes to prep and 6 minutes to cook. The entire meal takes around 20 minutes.
You just need ¼ cup coconut aminos, 2 tablespoons honey, 1 teaspoon toasted sesame oil, 1 tablespoon ghee, melted, 2 teaspoons minced garlic, 2 large zucchini, 1 teaspoon avocado oil, and Himalayan pink sea salt & black pepper. You can also add some toasted sesame seeds and fresh cilantro for garnish if you’d like.
You can start by washing your zucchini and then cutting off the ends of each zucchini.
Process in a spiralizer with ⅛ inch spacing blade to create zucchini noodles. Use kitchen scissors to cut them into 10-12 inch pieces, otherwise, it will just be One VERY LONG noodle.
You’ll end up with a giant bowl-full. Place zoodles in a colander and sprinkle with sea salt and pepper. Allow them to sit for 10 minutes to draw out excess moisture. Next, you will want to rinse zoodles with cool water to rinse off any of the excess salt & pepper.
Then, using a paper towel, squeeze out any extra moisture.
In the meantime, you can start on your sauce:
In a small bowl, combine coconut aminos, honey, toasted sesame oil, melted ghee, and minced garlic. Whisk to combine. Set aside.
In a large skillet, place one teaspoon of avocado oil in it and cook over over medium heat. Add your zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 3-4 minutes.
Pour in the sauce and cook for 1-2 more minutes until noodles are al dente. Turn off the heat.
Sprinkle with toasted sesame seeds and fresh cilantro if desired and serve.
It’s so good! It will quickly become a favorite of yours, as well!
Still hungry? Try this Southwestern Quinoa Salad!
Vegan Asian Zucchini Noodles: Plant-Based Meal
- ¼ cup coconut aminos may substitute soy sauce if not paleo
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon ghee melted
- 2 teaspoons garlic minced
- 2 large zucchini spiralized
- 1 teaspoon avocado oil
- Himalayan pink sea salt and black pepper
- Optional: toasted sesame seeds and fresh cilantro for garnish
- Cut off the ends of each zucchini and process in a spiralizer with ⅛ inch spacing blade to create zucchini noodles. Use kitchen scissors to cut them into 10-12 inch pieces. Place zoodles in a colander and sprinkle with sea salt and pepper. Allow them to sit for 10 minutes to draw out excess moisture.
- Add coconut aminos, honey, toasted sesame oil, melted ghee and minced garlic to a small bowl. Whisk to combine. Set aside.
- Rinse zoodles with cool water and use paper towels to squeeze out any extra moisture.
- Place one teaspoon of avocado oil in a large skillet over medium heat and add the zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 3-4 minutes. Pour in the sauce and cook for 1-2 more minutes until noodles are al dente. Turn off the heat.
- Sprinkle with toasted sesame seeds and fresh cilantro if desired and serve.
● There is plenty of extra sauce for this recipe, making it a nice base to add in your favorite veggies.