Zucchini Noodles with Creamy Vegan Pesto

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

Zucchini Noodles with Creamy Vegan Pesto

YOUR SOLIN GENERATED RECIPE

Zucchini Noodles with Creamy Vegan Pesto

Enjoy a vibrant bowl of zucchini noodles tossed in a luscious, creamy vegan pesto. Fresh basil, garlic, nutritional yeast, and hemp seeds meld together into a silky sauce that perfectly coats tender zucchini ribbons, complemented by protein-packed tofu cubes and chickpeas. This dish is not only delightfully refreshing but also packed with flavor and balanced macros to power your day.

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NUTRITION

445kcal
Protein
32.3g
Fat
18.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchini (spiralized)

100g firm tofu (cubed)

1/2 cup canned chickpeas (drained)

2 cups fresh basil leaves

1 clove garlic

1/4 cup nutritional yeast

2 tbsp hemp seeds

1 tbsp lemon juice

1 tsp olive oil

Pinch of salt

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PREPARATION

  • 1

    Using a spiralizer, turn the zucchini into noodles and set aside.

  • 2

    Press the tofu briefly to remove excess moisture, then cut it into small cubes.

  • 3

    In a blender or food processor, combine the fresh basil, garlic, nutritional yeast, hemp seeds, lemon juice, olive oil, a pinch of salt, and a splash of water. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency.

  • 4

    Toss the zucchini noodles with the creamy vegan pesto until evenly coated.

  • 5

    Gently mix in the cubed tofu and chickpeas, ensuring they are well distributed.

  • 6

    Serve immediately and enjoy this vibrant, protein-packed vegan dish.

Zucchini Noodles with Creamy Vegan Pesto

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

Zucchini Noodles with Creamy Vegan Pesto

YOUR SOLIN GENERATED RECIPE

Zucchini Noodles with Creamy Vegan Pesto

Enjoy a vibrant bowl of zucchini noodles tossed in a luscious, creamy vegan pesto. Fresh basil, garlic, nutritional yeast, and hemp seeds meld together into a silky sauce that perfectly coats tender zucchini ribbons, complemented by protein-packed tofu cubes and chickpeas. This dish is not only delightfully refreshing but also packed with flavor and balanced macros to power your day.

NUTRITION

445kcal
Protein
32.3g
Fat
18.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchini (spiralized)

100g firm tofu (cubed)

1/2 cup canned chickpeas (drained)

2 cups fresh basil leaves

1 clove garlic

1/4 cup nutritional yeast

2 tbsp hemp seeds

1 tbsp lemon juice

1 tsp olive oil

Pinch of salt

PREPARATION

  • 1

    Using a spiralizer, turn the zucchini into noodles and set aside.

  • 2

    Press the tofu briefly to remove excess moisture, then cut it into small cubes.

  • 3

    In a blender or food processor, combine the fresh basil, garlic, nutritional yeast, hemp seeds, lemon juice, olive oil, a pinch of salt, and a splash of water. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency.

  • 4

    Toss the zucchini noodles with the creamy vegan pesto until evenly coated.

  • 5

    Gently mix in the cubed tofu and chickpeas, ensuring they are well distributed.

  • 6

    Serve immediately and enjoy this vibrant, protein-packed vegan dish.