YOUR SOLIN GENERATED RECIPE
Creamy Vegan Pesto Zoodles with Fresh Cherry Tomatoes
A vibrant, satisfying dish featuring spiralized zucchini tossed in a luscious, creamy pesto sauce. The sauce is blended with silken tofu, avocado, basil, and a touch of olive oil for a silky texture, while the burst of sweetness from fresh cherry tomatoes and the added protein punch of edamame and hemp seeds make this dish a balanced, nutritious meal perfect for any time of day.
INGREDIENTS
1 large zucchini (200g) spiralized
1 cup cherry tomatoes (150g), halved
100g shelled edamame
100g silken tofu
50g avocado
1 cup fresh basil leaves
2 garlic cloves
0.5 tbsp olive oil
1 tbsp nutritional yeast
1 tbsp hemp seeds
PREPARATION
Using a spiralizer, transform the zucchini into noodles and set aside in a large bowl.
In a blender, combine the basil leaves, garlic, silken tofu, avocado, olive oil, and nutritional yeast. Blend until smooth to form a creamy pesto sauce. If the sauce is too thick, add a splash of water to achieve your desired consistency.
Pour the creamy pesto over the zucchini noodles and toss gently until evenly coated.
Gently fold in the shelled edamame and halved cherry tomatoes, ensuring a balanced mix of flavors.
Plate the zoodles and sprinkle the hemp seeds over the top for an added protein punch and nutty finish.
Serve immediately and enjoy this refreshing, nutritious, and protein-packed vegan meal.