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 hearty dish featuring spiralized zucchini noodles dressed in a vibrant, creamy vegan pesto. This dish is elevated with pan-seared tempeh cubes and tender edamame, offering a satisfying protein boost and a burst of garden-fresh flavors. Perfect for a light yet filling meal, every bite delivers a delightful balance of tangy lemon, aromatic basil, and savory nutritional yeast.

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NUTRITION

438kcal
Protein
38.3g
Fat
20.6g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (200g)

100g Tempeh

1/2 cup Shelled Edamame (75g)

2 Tbsp Nutritional Yeast (16g)

1 cup Fresh Basil Leaves (30g)

1 Garlic Clove

1 tsp Olive Oil (5g)

1 Tbsp Lemon Juice (15g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

    Cut the tempeh into small cubes and lightly pan-sear in a non-stick skillet over medium heat until golden on all sides.

  • 3

    For the pesto sauce, combine fresh basil, garlic, nutritional yeast, olive oil, and lemon juice in a blender. Blend until smooth, adjusting the sauce’s thickness with a little water if desired. Season with salt and pepper.

  • 4

    In a bowl, toss the zucchini noodles with the prepared pesto sauce until evenly coated.

  • 5

    Gently fold in the pan-seared tempeh cubes and edamame, ensuring everything is well integrated.

  • 6

    Serve immediately, garnishing with a sprinkle of extra nutritional yeast or fresh basil if desired.

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 hearty dish featuring spiralized zucchini noodles dressed in a vibrant, creamy vegan pesto. This dish is elevated with pan-seared tempeh cubes and tender edamame, offering a satisfying protein boost and a burst of garden-fresh flavors. Perfect for a light yet filling meal, every bite delivers a delightful balance of tangy lemon, aromatic basil, and savory nutritional yeast.

NUTRITION

438kcal
Protein
38.3g
Fat
20.6g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (200g)

100g Tempeh

1/2 cup Shelled Edamame (75g)

2 Tbsp Nutritional Yeast (16g)

1 cup Fresh Basil Leaves (30g)

1 Garlic Clove

1 tsp Olive Oil (5g)

1 Tbsp Lemon Juice (15g)

Salt & Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

    Cut the tempeh into small cubes and lightly pan-sear in a non-stick skillet over medium heat until golden on all sides.

  • 3

    For the pesto sauce, combine fresh basil, garlic, nutritional yeast, olive oil, and lemon juice in a blender. Blend until smooth, adjusting the sauce’s thickness with a little water if desired. Season with salt and pepper.

  • 4

    In a bowl, toss the zucchini noodles with the prepared pesto sauce until evenly coated.

  • 5

    Gently fold in the pan-seared tempeh cubes and edamame, ensuring everything is well integrated.

  • 6

    Serve immediately, garnishing with a sprinkle of extra nutritional yeast or fresh basil if desired.