Vegan Carrot Noodles Recipe
I love this dish, it really fixed my craving for a warm comforting bowl of pasta. You could also make it with curry. The possibilities are endless. It's also delicious served cold.
Ingredients
- 6 med carrots, peeled into long ribbons
- (just like when you peel the skin off- just keep peeling until the carrot is too small to peel into long "noodles")
- 1/2 cup water
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tsp minced garlic
- 1 (1 in) piece of peeled minced ginger (or 1 tsp minced ginger from a tube in the veggie section at your grocery store, or powdered ginger to taste)
- 1/2 tsp vanilla
- 2 tsp sesame seeds
- 2 tsp maple syrup
- 2 tsp Tahini or peanut butter
- 1 can of rinsed & drained white beans or garbanzo beans (chickpeas)
Directions
- In a large skillet combine water, spices, sesame seeds & syrup.
- Bring to a boil over med heat.
- Reduce heat and add carrots
- Cook for 5 min.
- Add beans
- Cook for a few minutes until heated through or until the carrot firmness is to your liking.
- Add Tahini
- Adjust seasoning to your taste
- Just before serving you can throw in a handful of raisins, chopped dates, coconut, cilantro, green onion, sunflower seeds, whatever.
- I cook mine until noodles are pretty soft and the beans and sauce get thick and a little bit sticky.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 21 | 30% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 643mg | 27% |
| Potassium 304mg | 9% |
| Total Carbs 11.6g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.96g | 4% |
| Protein 1.62g | 3% |
