Creamy Vegan Pesto Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Enjoy a refreshing and vibrant bowl of zucchini noodles tossed in a creamy, vegan pesto that packs a punch of protein and flavor. This dish features spiralized zucchini, protein-rich tofu, and a blend of fresh basil, chickpeas, and hemp seeds, all blended into a smooth, savory sauce with a hint of garlic and lemon.

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NUTRITION

592kcal
Protein
37.6g
Fat
33.0g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (200g)

150 grams Extra Firm Tofu

2 tbsp Nutritional Yeast

1/2 cup Chickpeas (125g)

2 tbsp Hemp Seeds

1 cup Fresh Basil

2 cloves Garlic

1 tbsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Using a spiralizer, create zucchini noodles by spiralizing 2 medium zucchinis and set aside.

  • 2

    In a blender or food processor, add the fresh basil, 2 cloves garlic, nutritional yeast, olive oil, lemon juice, and a pinch of salt and pepper.

  • 3

    Add the extra firm tofu and chickpeas to the blender. Blend until smooth to create a creamy, protein-packed pesto sauce.

  • 4

    Once blended, pour the pesto sauce over the zucchini noodles in a large bowl and toss gently to ensure the noodles are evenly coated.

  • 5

    Sprinkle the hemp seeds over the dish for added texture and a boost of protein.

  • 6

    Serve immediately and enjoy your creamy, vegan pesto zucchini noodles either warm or at room temperature.

Creamy Vegan Pesto Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Enjoy a refreshing and vibrant bowl of zucchini noodles tossed in a creamy, vegan pesto that packs a punch of protein and flavor. This dish features spiralized zucchini, protein-rich tofu, and a blend of fresh basil, chickpeas, and hemp seeds, all blended into a smooth, savory sauce with a hint of garlic and lemon.

NUTRITION

592kcal
Protein
37.6g
Fat
33.0g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (200g)

150 grams Extra Firm Tofu

2 tbsp Nutritional Yeast

1/2 cup Chickpeas (125g)

2 tbsp Hemp Seeds

1 cup Fresh Basil

2 cloves Garlic

1 tbsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Using a spiralizer, create zucchini noodles by spiralizing 2 medium zucchinis and set aside.

  • 2

    In a blender or food processor, add the fresh basil, 2 cloves garlic, nutritional yeast, olive oil, lemon juice, and a pinch of salt and pepper.

  • 3

    Add the extra firm tofu and chickpeas to the blender. Blend until smooth to create a creamy, protein-packed pesto sauce.

  • 4

    Once blended, pour the pesto sauce over the zucchini noodles in a large bowl and toss gently to ensure the noodles are evenly coated.

  • 5

    Sprinkle the hemp seeds over the dish for added texture and a boost of protein.

  • 6

    Serve immediately and enjoy your creamy, vegan pesto zucchini noodles either warm or at room temperature.