Creamy Vegan Zoodles with Asapragus
When Zoodles first become the new “in food” to eat, I wasn’t a fan. They didn’t fill me up and in my opinion, they weren’t at all like pasta.
They didn’t taste like pasta and I didn’t feel like I had eaten pasta. I had tried making my favorite marinara sauces and adding that to Zoodles but it just didn’t work.
Needless to say, I didn’t like Zoodles.
Now that I’ve been plant based for a couple of years, and am eating more plant based meals than vegan meals, my taste buds have definitely changed. The foods that I crave have changed. And, I have finally found a way to prepare Zoodles in a way that I love.
This recipe is one that I have been making a couple times a week for the past 2 months.
I just can’t get enough of it and it’s so basic.
The creamy sauce for the Zoodles is a Miso Tahini Sauce. It’s tangy, packed with flavor and is totally satisfying.
This is a fast meal to make and requires minimal ingredients.
You can make it with just the sauce and Zoodles. I like to saute my Zoodles with Asparagus and then add in some cherry tomatoes and cucumbers. This also goes great with a sweet potato on the side to make it a heartier meal.
This recipe is easily one of my new favorites and has been my go-to this summer. I hope you enjoy it as much as I do.
To Your Health and Happiness,
Creamy Vegan Zoodles with Aspragus
This vegan zoodle recipe is so much more than just zoodles in marinara sauce. These creamy vegan zoodles are packed with flavor and have an option to add a variety of veggies to give you a truly satisfying and healthy meal that you will want to eat over and over again.
- 2 Medium-Large Zucchini spiralized into zoodles
- 1 Bundle Asparagus Chopped into bite size pieces
Creamy Vegan Zoodle Sauce
- 1/3 Cup Red Wine Vinegar
- 1 1/2 Tbsp Miso Paste
- 1 1/2 Tbsp Tahini
- 1/4 Cup Nutritional Yeast
- 1 Tsp Braggs Liquid Aminos
- 2 Tsp Italian Seasoning
- 1 Tsp Rosemary
- 1 Juice of 1 Lemon
- 1/2 Tsp Black Pepper
- Cherry Tomoatoes
- Chopped Cucumbers
- Sweet Potato
Use a spiralizer or a cheese grater to make noodles (zoodles) out of your zucchini. Remove ends from asparagus. Chop asparagus into bite size pieces.
Put 1/4 cup of water of veggie broth into a large skillet.
Add zoodles and asparagus and cook until just tender.
Drain zoodles and asparagus and set aside.
Prepare the creamy vegan sauce by adding all ingredients to a blender and blend until creamy.
Toss dressing with zoodles, asparagus and any other veggies you choose to add.
Serve with a cooked sweet potato if desired.