Description
This delicious vegan dish features julienned zucchini noodles tossed in a creamy cauliflower sauce, enhanced with pumpkin and spices, topped with garlic kale and toasted pumpkin seeds.
Ingredients
Scale
- 3 large zucchinis (cut with a julienne peeler)
- 1 teaspoon sea salt
- 1 recipe of Vegan Cauliflower Alfredo
- ½ cup canned pumpkin
- ½ teaspoon cayenne powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon butter (dairy-free if needed)
- 2 cloves garlic (very finely minced)
- 2 cups kale (torn)
- ¼ cup toasted pumpkin seeds
- to taste Parmesan cheese or nutritional yeast (to serve)
Instructions
- Place the julienned zucchini into a large bowl and sprinkle the sea salt over top. Use your hands to mix the two together well.
- Prepare the Vegan Cauliflower Alfredo Sauce. Stir in the pumpkin, cayenne powder, and cinnamon.
- Melt the butter in a frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the kale and let it cook until the kale is soft, about 2 minutes.
- Rinse the zucchini well under hot running water. Drain off all the water, squeezing the zucchini noodles until they are dry.
- Add the zucchini to the pan with the pumpkin alfredo sauce and mix together well.
- Serve topped with garlic kale, toasted pumpkin seeds, and a little parmesan cheese or nutritional yeast.
Notes
- For a spicier dish, increase the cayenne powder to taste.
- Ensure zucchini is thoroughly drained to avoid a watery dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg