YOUR SOLIN GENERATED RECIPE
Creamy Vegan Pesto Zucchini Noodles
Enjoy a vibrant, creamy vegan dish that features spiralized zucchini noodles tossed in a luscious, herby pesto blended with chickpeas and nutritional yeast for added creaminess and protein. Tempeh adds a deliciously firm texture and an extra protein kick, while pine nuts and fresh basil elevate the flavors with a hint of nuttiness and bright herbal notes. This balanced meal is perfect for a light lunch or dinner satisfying both your taste buds and nutritional needs.
INGREDIENTS
2 medium Zucchinis
100 grams Tempeh
1/4 cup Chickpeas
2 cups Fresh Basil Leaves
2 tablespoons Nutritional Yeast
1 tablespoon Pine Nuts
1 clove Garlic
1/2 tablespoon Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Unsweetened Almond Milk
PREPARATION
Using a spiralizer, create noodles from the zucchinis and set them aside in a large mixing bowl.
Crumble or cube the tempeh and lightly pan-fry it over medium heat until golden on all sides. Set aside.
In a high-speed blender or food processor, combine the fresh basil leaves, garlic, nutritional yeast, pine nuts, chickpeas, olive oil, lemon juice, and almond milk. Blend until a creamy, smooth pesto forms. If the sauce is too thick, add a teaspoon of water at a time until desired consistency is reached.
Pour the creamy pesto over the zucchini noodles and toss gently to coat the noodles evenly.
Top the zucchini noodles with the warm, pan-fried tempeh. Toss lightly to combine all flavors.
Serve immediately and enjoy this nutritious, protein-packed vegan meal.