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Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, wholegrain rice noodles with avocado-zucchini sauce [vegan]. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

These zucchini noodles with avocado sauce are the perfect solution for a quick, simple, filling and healthy lunch To make the zucchini noodles, all you need is a spiralizer. You don't have a spiralizer yet? You can easily make noodles with a julienne peeler or a.

Wholegrain rice noodles with avocado-zucchini sauce [VEGAN] is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Wholegrain rice noodles with avocado-zucchini sauce [VEGAN] is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have wholegrain rice noodles with avocado-zucchini sauce [vegan] using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Wholegrain rice noodles with avocado-zucchini sauce [VEGAN]:

1. Get 45 g (or 1 serving) of instant wholegrain rice noodles
2. Get 1/2 of a small onion
3. Make ready 1/2 of red pepper
4. Get 1/2 of a small zucchini
5. Make ready 1/2 of an avocado
6. Take 1 table spoon mixed seeds
7. Prepare soy cooking cream
8. Get 2 table spoons of soy milk
9. Make ready coconut oil
10. Get salt
11. Make ready red pepper powder
12. Get turmeric powder
13. Prepare fresh parsley

Vegan Zoodle Fresh Rolls with Mango Tahini Sauce. For when you gotta get your zoodles to go. Rice noodles (thin or vermicelli) Onion Red pepper Snow peas Curry powder Soy sauce (or tamari) Lime juice Garlic Coconut sugar Sesame Oil (Tofu - optional). Make the zucchini noodles using a spiralizer.

Instructions to make Wholegrain rice noodles with avocado-zucchini sauce [VEGAN]:

1. For this recipe I have used instant wholegrain rice noodles. I put them in boiling water and left them until I made the sauce and then drained them.
2. For the sauce I firstly chopped an onion and roasted it on coconut oil, then I cut a red pepper on very thin slices and grated a zucchini. When the onion was already colored, I added the red pepper and zucchini and salted everything to make the zucchini release water.
3. After the water evaporated I added some spices: red pepper powder, salt and turmeric powder and added mixed seeds. Finally I cut the avocado on cubes and added it.
4. When all of this got well mixed, I added soy cooking cream and a bit of soy milk, just so that the sauce was not so dense but nice and creamy. To finish the sauce I chopped some parsley and mixed it in.

You could also use a mandoline slicer to cut them into long strips or julienne to make this into more of a In my photos, I combined the beets and sauce separately from the zucchini and sauce, but that was more for aesthetic. Feel free to do the same or. In a large bowl, mix together noodles with the rest of the ingredients. This content is created and maintained by a third party, and imported onto this page to help users provide. See more ideas about Whole food recipes, Asian noodle dishes, Vegan asian.

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