Name: Creamy Vegan Pesto Zucchini Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Zucchini (spiralized); 100g Firm Tofu; 1/4 medium Avocado; 2 tbsp Nutritional Yeast; 1 tbsp Hemp Seeds; 1/2 cup Roasted Chickpeas; 1 tsp Olive Oil; 1 cup Fresh Basil Leaves; 1 clove Garlic; 1 tbsp Lemon Juice

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

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Enjoy a vibrant bowl of spiralized zucchini noodles tossed in a luscious, creamy vegan pesto that blends fresh basil, garlic, nutritional yeast, and a drizzle of olive oil. Enhanced with firm tofu and a crunchy addition of roasted chickpeas, this dish offers a satisfying texture and rich, herby flavor perfect for a nourishing meal any time of day.

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NUTRITION

Protein

30.5g

Fat

24.8g

Carbs

43.3g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

100g Firm Tofu

1/4 medium Avocado

2 tbsp Nutritional Yeast

1 tbsp Hemp Seeds

1/2 cup Roasted Chickpeas

1 tsp Olive Oil

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Spiralize the zucchini to create noodles and set aside in a large bowl.
2
In a food processor, combine fresh basil leaves, garlic, nutritional yeast, olive oil, lemon juice, and the quarter avocado. Blend until smooth to create a creamy pesto sauce.
3
Cut the tofu into small cubes and gently toss them with a pinch of salt and pepper.
4
Pour the creamy pesto sauce over the zucchini noodles and tofu. Toss to ensure an even coating.
5
Top with roasted chickpeas and sprinkle hemp seeds for an extra protein boost and crunch.
6
Serve immediately, enjoying the vibrant flavors and fresh textures.