Vegan zoodles with green sauce

Based on 6 ratings
vegan_porcelain

vegan_porcelain

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Difficulty

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

Ingredients

Servings:-1+
zucchini
½ eggplant
100 g spinach (frozen)
200 g green beans (frozen)
cherry tomatoes
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
174
Protein
10g
Fat
6g
Carb
18g

Step 1/5

  • 1 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

  • ½ eggplant
  • 100 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

  • 200 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.
  • 3 cherry tomatoes

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