Raw Vegan Zucchini Noodles in a Creamy Tandoori Masala Sauce
If you’d like to add raw veggies to your dinner line-up, it doesn’t always have to come in the form of a salad. This raw vegan zucchini pasta is extremely creamy, delicious, and a great dinner option. It masks raw vegetables in a delicious sauce, so that you don’t even notice you are actually getting all that nutrition.
Raw vegan cuisine is creative and varied, and pasta is one of the most delicious dishes it has to offer. Replacing regular noodles with veggie noodles provides a very similar texture, but many more nutritional benefits. Provided you know how to do it!
I’ve been on a crazy salad kick lately (I’m sure you can tell, with all the salad recipes coming your way in the last while). But time has come to switch it up! This pasta is so flavorful and delicious, and you can use it as a main dish or a pre-cursor for your vegan cooked entree. Either way, you are guaranteed to enjoy it!
To make raw vegan noodles, you can use zucchini (like I did here). You can also use cucumber, carrots, sweet potatoes, daikon radish, and more! Combine it with the right sauce and additional vegetables, and it’s that easy to have yourself an enzyme-filled pasta. While carbs are great, empty carbs are not the best for you – it’s so much better to have nutrient-rich vegetables as pasta, rather than wheat.
You also need spices. One of the best ways to get variety with raw veggies is by varying your spices. I just went a little crazy, and bought a whole bunch of spices online from Vitacost – great place to shop for your pantry needs. Many of their items are much cheaper than grocery stores as well.
When buying spices, make sure they don’t have any crazy additives and preservatives. It’s best to check ingredient labels before purchasing, because even very reputable companies use preservatives in some of their spice mixes, avoiding them in others.
Keep things very simple, and you’re guaranteed to enjoy flavorful meals, with added antioxidants and other phytochemicals. Let’s get to this dish, shall we?
- 2 large zucchinis
- 3 large handfuls of organic mixed greens
- 1/2 sweet onion
- 2 cups cherry tomatoes
- 1 tablespoon hemp seeds
- 1 tablespoon almond butter
- 1 tablespoon chia seeds
- 1 medium red pepper
- inside part of 2 zucchinis left over from spiralized zucchinis, we don't waste a thing!
- juice of 1 lime
- juice of 1 blood orange or regular orange
- 1 teaspoon tandoori masala spice
- 1/4 teaspoon sea salt or other quality salt
- 1 garlic clove
Place your mixed greens at the bottom of the bowl. Spiralize or use a potato peeler to slice zucchinis. I used a Borner Box grater to slice mine into angel-hair pasta.
Finely slice the onion, and chop cherry tomatoes in half.
Blend until very smooth, adding water if needed for easier blending.
Greens on the bottom, then zucchinis, then the sauce, and finally, the toppings. You can mix everything together, or leave as is for serving.
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