Vegan zoodles with green sauce
vegan porcelain
Difficulty
Easy 👌25
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1 | zucchini |
| ½ | eggplant |
| 100 g | spinach (frozen) |
| 200 g | green beans (frozen) |
| 3 | cherry tomatoes |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- frying pan
- sieve
- pot
- bowl
- blender
- cutting board
- knife
- spiralizer
Nutrition per serving
Cal
174
174
Protein
10g
10g
Fat
6g
6g
Carb
18g
18g
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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 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
- 200 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.
in Berlin