Name: Zucchini Noodles with Fresh Vegan Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium zucchini (spiralized); 1/4 cup walnuts; 2 tbsp nutritional yeast; 1 tsp olive oil; 1 cup fresh basil (packed); 1 clove garlic; 125g firm tofu; 1/4 cup chickpeas; Salt and pepper

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

YOUR SOLIN GENERATED RECIPE

Zucchini Noodles with Fresh Vegan Pesto

Enjoy a vibrant and satisfying dish featuring spiralized zucchini tossed in a bright, herby vegan pesto. This dish bursts with the fresh aroma of basil and garlic, enriched with the creamy texture of nutritional yeast and walnuts, and topped with lightly sautéed tofu and chickpeas for an added protein boost. Perfect as a light yet hearty meal any time of the day.

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NUTRITION

Protein

31.8g

Fat

32.5g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchini (spiralized)

1/4 cup walnuts

2 tbsp nutritional yeast

1 tsp olive oil

1 cup fresh basil (packed)

1 clove garlic

125g firm tofu

1/4 cup chickpeas

Salt and pepper

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PREPARATION

1
Prepare zucchini noodles by washing and spiralizing 2 medium zucchinis. Set aside.
2
In a food processor, combine walnuts, nutritional yeast, fresh basil, garlic, olive oil, salt, and pepper. Blend until smooth to form the vegan pesto.
3
Lightly sauté the firm tofu (cubed) in a non-stick pan over medium heat until edges are golden. Season with a pinch of salt and pepper.
4
For additional texture and protein, lightly warm the chickpeas in the same pan for 2-3 minutes.
5
In a large bowl, toss the zucchini noodles with the fresh vegan pesto until well-coated.
6
Top the pesto-coated noodles with the sautéed tofu and chickpeas.
7
Serve immediately and enjoy your fresh, nutrient-packed meal.