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 (~196g); 150g Firm Tofu; 0.5 cup Cooked Chickpeas (~82g); 2 cups Fresh Basil Leaves (~20g per cup); 2 tbsp Nutritional Yeast (~16g total); 2 cloves Garlic; 1 tbsp Lemon Juice; 1 tbsp Extra Virgin Olive Oil

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

A vibrant, creamy vegan dish that beautifully marries spiralized zucchini with a rich, savory pesto sauce enriched by nutritional yeast, silken tofu, and hearty chickpeas. Fresh basil and garlic lend a refreshing kick while a drizzle of extra virgin olive oil adds luxurious depth to every bite.

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NUTRITION

Protein

31.6g

Fat

24.5g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (~196g)

150g Firm Tofu

0.5 cup Cooked Chickpeas (~82g)

2 cups Fresh Basil Leaves (~20g per cup)

2 tbsp Nutritional Yeast (~16g total)

2 cloves Garlic

1 tbsp Lemon Juice

1 tbsp Extra Virgin Olive Oil

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PREPARATION

1
Spiralize the zucchinis into noodles and place them in a large bowl.
2
In a blender, combine fresh basil, nutritional yeast, garlic, lemon juice, tofu, olive oil, and a splash of water. Blend until smooth to form the creamy pesto.
3
Toss the zucchini noodles with the creamy pesto until evenly coated.
4
Gently fold in the cooked chickpeas to add heartiness and extra protein.
5
Season with salt and pepper to taste. If the sauce is too thick, add additional water until your desired consistency is reached.
6
Serve immediately as a light, nutritious meal perfect for breakfast, lunch, or dinner.