Crisp Zucchini Noodles with Rich Vegan Pesto

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

Crisp Zucchini Noodles with Rich Vegan Pesto

YOUR SOLIN GENERATED RECIPE

Crisp Zucchini Noodles with Rich Vegan Pesto

Enjoy a vibrant, nutrient-packed bowl of spiralized zucchini noodles tossed in a silky, herbaceous pesto. Tender, pan-crisped tempeh pieces add a satisfying bite and boost the protein, while the creamy, tangy pesto made with fresh basil, walnuts, nutritional yeast, garlic, and a hint of lemon elevates the dish to a gourmet level.

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NUTRITION

470kcal
Protein
34.3g
Fat
30.6g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

125g Tempeh

1/8 cup Walnuts

2 tbsp Nutritional Yeast

1/2 tbsp Olive Oil

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchini into noodles and set aside.

  • 2

    Cut the tempeh into small bite-sized strips or cubes.

  • 3

    Heat a nonstick skillet over medium heat and add the tempeh; cook until edges are crisp and golden, about 5-7 minutes. Season lightly with salt and pepper during cooking.

  • 4

    In a food processor, combine basil leaves, walnuts, nutritional yeast, garlic, lemon juice, and the olive oil. Blend until a smooth, slightly chunky pesto forms. If needed, add a splash of water to achieve desired consistency.

  • 5

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

  • 6

    Gently fold in the pan-fried tempeh, ensuring the noodles remain crisp but infused with the rich flavors.

  • 7

    Adjust seasoning with salt and pepper if necessary, and serve immediately.

Crisp Zucchini Noodles with Rich Vegan Pesto

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

Crisp Zucchini Noodles with Rich Vegan Pesto

YOUR SOLIN GENERATED RECIPE

Crisp Zucchini Noodles with Rich Vegan Pesto

Enjoy a vibrant, nutrient-packed bowl of spiralized zucchini noodles tossed in a silky, herbaceous pesto. Tender, pan-crisped tempeh pieces add a satisfying bite and boost the protein, while the creamy, tangy pesto made with fresh basil, walnuts, nutritional yeast, garlic, and a hint of lemon elevates the dish to a gourmet level.

NUTRITION

470kcal
Protein
34.3g
Fat
30.6g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

125g Tempeh

1/8 cup Walnuts

2 tbsp Nutritional Yeast

1/2 tbsp Olive Oil

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchini into noodles and set aside.

  • 2

    Cut the tempeh into small bite-sized strips or cubes.

  • 3

    Heat a nonstick skillet over medium heat and add the tempeh; cook until edges are crisp and golden, about 5-7 minutes. Season lightly with salt and pepper during cooking.

  • 4

    In a food processor, combine basil leaves, walnuts, nutritional yeast, garlic, lemon juice, and the olive oil. Blend until a smooth, slightly chunky pesto forms. If needed, add a splash of water to achieve desired consistency.

  • 5

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

  • 6

    Gently fold in the pan-fried tempeh, ensuring the noodles remain crisp but infused with the rich flavors.

  • 7

    Adjust seasoning with salt and pepper if necessary, and serve immediately.