YOUR SOLIN GENERATED RECIPE
Fresh Zucchini Noodles with Creamy Vegan Pesto
Savor the vibrant flavors of spiralized zucchini tossed in a creamy, tangy vegan pesto that balances bright basil and zesty lemon with the richness of avocado and nutritional yeast. Enhanced with sautéed tempeh and crispy roasted chickpeas for an extra protein boost, this dish brings a satisfying combination of textures and tastes perfect for any meal.
INGREDIENTS
2 medium Zucchini
1/4 Avocado
1 cup Fresh Basil
1 Tbsp Lemon Juice
1 Garlic clove
1/2 Tbsp Olive Oil
2 Tbsp Nutritional Yeast
1/2 cup Chickpeas, drained
75g Tempeh
PREPARATION
Wash the zucchini and use a spiralizer to create noodles. Set aside in a large bowl.
For the creamy pesto, combine fresh basil, 1/4 avocado, lemon juice, garlic, olive oil, and nutritional yeast in a blender. Blend until smooth; season with a pinch of salt and pepper if desired.
Heat a non-stick pan over medium heat and lightly sauté the 75g tempeh (cut into small cubes) until golden on all sides. Remove and set aside.
If desired, rinse and pat dry the chickpeas, then lightly roast them in the oven or in a pan with minimal seasoning for added crunch.
Pour the creamy pesto over the zucchini noodles and toss until evenly coated.
Top the zucchini noodles with sautéed tempeh and roasted chickpeas.
Serve immediately and enjoy a fresh, nutritious meal that's balanced in flavor and texture.