Vegan zoodles with green sauce

Vegan zoodles with green sauce

Based on 8 ratings
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vegan_porcelain

vegan_porcelain

Community member

Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2
zucchini
1
eggplant
200 g
spinach (frozen)
400 g
green beans (frozen)
6
cherry tomatoes
salt
pepper

Utensils

spiralizer, pot, cutting board, knife, sieve, bowl, blender, frying pan

Nutrition per serving

Cal174
Fat6 g
Protein10 g
Carb18 g
  • Step 1/5

    • 2 zucchini
    • spiralizer

    First make “noodles” out of the zucchini, either with a spiralizer, a grater or a normal vegetable peeler. Remove the inner part of the zucchini (the part with the seeds). Leave the peel on or remove it first, whatever you prefer.

  • Step 2/5

    • 1 eggplant
    • 200 g spinach (frozen)
    • salt
    • pot
    • cutting board
    • knife

    Finely dice the remaining part of the zucchini and the eggplant, then cook them together with the spinach in lightly salted water until soft.

  • Step 3/5

    • salt
    • pepper
    • sieve
    • bowl
    • blender

    Drain the zucchini, eggplant and spinach, and collect the cooking water. Then put the ingredients in a blender and purée with some cooking water until a sauce-like consistency is reached. Season to taste.

  • Step 4/5

    • 400 g green beans (frozen)
    • frying pan

    Cook the green beans and zucchini noodles in a pan until the beans are cooked through and ready to eat.

  • Step 5/5

    Put the zoodles and beans on a plate, add the sauce on top and, if desired, also add some sliced cherry tomatoes.
    • 6 cherry tomatoes

    Put the zoodles and beans on a plate, add the sauce on top and, if desired, also add some sliced cherry tomatoes.

  • Enjoy your meal!

    Vegan zoodles with green sauce

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