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18 Vegan Zoodle (Zucchini Pasta) Recipes

    If you haven’t tried the zoodle recipe yet, what are you waiting for? No matter what you call it, zucchini, zucchini noodles, zucchini pasta, zucchini spaghetti, etc., it’s easy to make, delicious, and so versatile.

    I checked Interweb and found 18 of the most appetizing, creative, and flavorful vegan Zoodle (Zucchini Pasta) recipes, all in one place. The recipes here cover everything from noodle soups to empanadas, raw vegan salads, and creamy, bold and flavorful bowls of zucchini, as well as zucchini spaghetti in tomato sauce.

    Fig Zucchini Pasta with Hemp Seed Crumble

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    What is zucchini pasta? Zucchini (also known as noodles or zucchini pasta) is a zucchini cut or spiral-shaped into noodles. Last year, I made my debut with a recipe for raw beet zucchini marinara sauce. This was a success and I still enjoy it in the kitchen. Zucchini pasta is a great way to enjoy the feeling of eating large amounts of pasta without consuming too many carbohydrates throughout the day. It’s incredibly easy (not that many!) Once you know how much pasta you have. These noodles are delicious for everything from the simple marinara sauce, olive oil, a light lemon drizzle to adding sauteed vegetables instead of rice; there are really infinite uses. I hope this recipe is the first if not the second. Try the zucchini pasta.

    Peanut Zoodles with Crispy Maple Tofu

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    If you’ve never cooked a “Zudre” meal, this is a great recipe to try. These crispy maple tofu peanut zudols are rich in vegetables and protein, with lots of maple and peanut flavors …

    The standards issued by the National Noodle Association, noodles must contain at least 5.4% (weight) egg solids. Noodles can be added to soups and stews, and vegetables can be added to make pasta a complete meal. Pasta is much lighter and, according to Italian law, can only be made from durum wheat.

    Spiral zucchini. My noodles are processed on a slightly thin surface and I like to cut them a little thick like spaghetti, but they were still very delicious and edible.

    The peanut sauce goes great with zucchini noodles. Change the texture and sweetness to your liking. The ingredients in my peanut sauce are very simple.

    Hot meets chilled. Along with the noodles, I decided to add a sizzling skillet starter, a simple maple tofu. I love the combination of cold peanut noodles and hot skillet tofu.

    Asian zucchini noodle salad with vegan miso dressing

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    After reading the blog for a while, you know that I love the taste of Asia, especially in summer. Yes, that is correct. This salad uses noodles made from zucchini, also known as “zucchini.” If you’re not a fan or just like carbs too much, welcome add real noodles (small rice noodles work here). This salad has a nice sweet and savory flavor profile due to the addition of the addictive miso ginger sauce poured generously over sweet nectarine and crunchy texture of toasted peanuts in bread (or cashews). ..

    Zucchini Noodle Bowl (Zoodles) with Creamy Peanut Coconut Sauce

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    The red envelopes and food, which are the most important parts of the Chinese New Year tradition, remain strong in our family. At our table, you can always find a plate of peas, shiitake mushrooms, wood ear, and sautéed mang bean noodles with the vegetables that Mamarin has around the house. I used zucchini noodles and combined them with coconut peanut sauce to add my spin to the dish. The sauce is heavenly creamy and has a moderate sweetness. Seriously, I wanted to drink the sauce. Fortunately, a piece of dignity that still holds me back. But if you notice that you pour a lot of sauce over the noodles.

    Spicy Sesame Zoodles with Crispy Tofu

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    Spicy gomazudol? Say yes. Add crispy tofu. This is how we roll perfectly. Just put a rich, rich, spicy sesame peanut sauce on the zucchini (zucchini noodles) and fry it in the same spicy peanut-sesame sauce, and it is filled with crispy tofu. Until those crisp brown chunks show up in the pot / I wonder if this would be weird / I really love the texture of the brown chunks, unlike tofu and sesame zucchini.

    Vegan Zoodles Recipe | Zucchini/Courgette Noodles

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    Vegan Recipes from Zoodles | Zucchini / Zucchini Pesto Recipes, Almonds, Cashews, Cilantro, OXO Good Grip Spiralizer. Vegan Sudol or zucchini noodles and almonds, cashews, coriander pesto (low carb, vegan, gluten-free zucchini or zucchini pasta and brunch beans and almonds, creamy almonds, cashews, coriander pesto).
    One of the recipes I would like to share today is almonds with OXO spiralizer, cashews, vegan Sudol, or zucchini noodles with coriander pesto. In this recipe, we used zucchini/zucchini, lima beans, and homemade cilantro/cilantro leaves to maximize the blessings of the summer garden.

    Zucchini “Noodles” with Sesame-Peanut Sauce

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    Zucchini noodles are spiral-shaped zucchini, with peanut butter, garlic, ginger, and sesame oil in place of this ultra-light vegetarian pasta. When it comes to low-calorie pasta alternatives, I’ve come to rely on two options. Raw zucchini strands made from packed shirataki (made from a type of yam) and spiral riser.

    It has 116 calories, but thanks to the peanut butter and sesame oil, this salad has more fat than most other salads. We used as little as possible while maintaining the delicious flavor of the Asian spicy peanut sauce. If you are monitoring your daily fat intake, you may want to eat them on days when you are not consuming other sources of fat. But if you are looking for something light and tasty, give it a try.

    Thai Style Zucchini Noodle Salad with Edamame Beans

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    Thai-style zucchini noodle salad with edamame beans, chili peanut lime dressing, is ready to satisfy all your noodle cravings for a light, flavorful lunch or dinner! It is packed with Thai flavors, lime, rice wine vinegar, soybeans and peanut butter, and is tied with a rich creaminess. The thickness of the peanut butter really helps the dressing stick to all the noodles and makes sure that each bite is completely full of flavor.

    Zucchini Noodles with Raw Tomato Sauce {GF, Vegan + Super Simple}

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    Quick and easy mix of zucchini and vegan-friendly raw tomato sauce! Perfect for healthy meals!

    Raw, vegan, gluten free. If you need to choose a cookie, be careful, these are the ones. It is a triple threat.
    There are all the flavors of dill, cinnamon, currant, rosemary, savory, and my personal favorites, sun-dried tomatoes and basil.
    Since they are made from flaxseed (Get it-FLA-ckers), they ooze in a healthy fibrous, protein-like form.

    Now did you know that you can put crackers in the sauce to make it thicker? I saw it on “Chopped” one day, so I decided to give it a try. This tomato sauce, like the flakes, is completely raw, vegan, gluten-free and SUPAHEZ.

    Zucchini Pasta with Beet Marinara Sauce

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    Zucchini pasta (or zudol) with beetroot marinara sauce is a nutritious, gluten-free vegetarian dish for a light and satisfying dinner. No matter how much you stir, a great sauce is a great sauce. You can’t argue with perfection. I love making all the homemade sauces and when I added BEETROOT (of all) to the marinara sauce I found I found gold. seriously. trust me. gold. gold.

    The beet adds natural sweetness and rich flavor to the marinara sauce, giving it this beautiful, deep and deep color. In addition, its nutritional value allows you to get additional antioxidants, vitamins and minerals. They do a great job of cutting sourness from tomatoes, and you guys, it doesn’t require much more work than rushing to include them. The recipe makes a fair amount of sauce, which is amazing if you feed the crowd, and it’s also great to freeze and be available all year round.

    Veggie Pad Thai Zoodles with Peanut Dressing

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    Veggie Pad Thai Salad with Sweet and Delicious Peanut Dressing – Cook in under 15 minutes. This spicy noodle bowl uses shredded zucchini in place of noodles, making it ideal for a light lunch or dinner.

    The shredded peeler and I ran well together and had a lot of fun together. We went through countless carrots, lots of zucchini, I even made fries out of some potatoes. But now is the time for bigger and better things, and I can’t keep hurting myself this way. Time to move.

    Vegetables are so small that it’s very easy to pretend you don’t have them. One of my favorite breakfasts is to cut the zucchini into smaller pieces, add some feta cheese and cherry tomatoes, and put them in an egg, but I don’t even know it’s there. It’s amazing.

    Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette

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    Do you have a spoiler and don’t know where to start? Would you like to blog about arguably the most popular recipes? This printable PDF eCookbook contains your favorite photos and complete recipes. You can mix it with spinach or serve it on most spiral vegetables. It is well preserved, so store it in the refrigerator or freeze it for future use.

    The acidity of Viniglet slowly softens the zucchini noodles, so the longer the mixture is left, the softer the noodles-perfect for summer work lunches and potlucks! Recently I also love peas. They are a great source of salads, fried rice, and of course vegan protein powder. However, if you don’t like the peas, skip them. They don’t really affect the taste of this dish, but they just add something special to some proteins, such as quinoa and beans.

    Summer Citrus Zucchini Noodles with Avocado & Apricot

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    This can literally be a taste of summer. A beautiful blend of fresh zucchini, bright citrus, sweet apricot, and creamy avocado flavors gives a summer punch. I feel like summer is coming. I feel like I’m eating pasta, but I eat one of the most nutritious vegetables. It is very healthy and rich in fibers that are ideal for the digestive system.

    As you can see, I love avocado in everything, so it was easy to add a delicious creamy texture here. Avocado is a nutritional powerhouse. They contain healthy fats and fibers and are perfect for the skin. Find the benefits of avocado according to more evidence here! Added raw pumpkin seeds serve crunchy alongside crunchy noodles. This bowl helps add great nutrition to every bite!

    Spinach White Bean Minestrone with Zoodles

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    This flavorful soup is a light version of my original Minestron, including pasta and potatoes. In this version of white beans (originally used chickpeas), if you bother reading my stupid thoughts on my blog, you’ll notice that I’m mainly talking about food. If you’re here for food, I probably don’t get into the depth of my family life because I think it’s what you want to read. Of course, some bloggers spill beans like open books-this beautiful bowl of soup is on the tray next to a white board supported by a giant fire truck, in front of a missing board game shelf. I couldn’t imagine it was there. Lego was scattered around my feet.

    Cajun Zucchini Noodle Pasta (Vegan, Paleo)

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    This Cayjan “pasta” features colorful vegetables sautéed with a simple homemade Cayjan seasoning to create a nice noodle-like dish.

    This recipe calls for zucchini noodles (also known as “zucchini”) rather than grain-based noodles, so it has fewer carbs and calories than the average pasta dish and is easy to digest with your favorite topping. For example, you can add cooked chicken, shrimp, tofu, and beans to add protein to your plate, but it’s delicious on its own and can be paired with your favorite salad for a lighter, all-plant meal. I can do it.

    The secret to using zucchini is to add a little salt and sweat for about 30 minutes before reducing the water content. You will be amazed at the amount of water they release! If you don’t sweat beforehand it will be watery, but it will be delicious.

    Sweet Corn, Cherry Tomato & Zucchini Salad with Avocado Ranch Dressing

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    Topped with fresh sweet corn, juicy cherry tomatoes, spiral zucchini noodles, and topped with creamy avocado, ranch seasoning, and almond milk three-component dressing. A simple raw zucchini salad that makes the best use of the ingredients of the end of summer!

    Time flies. Faster than I want to believe. But that’s when everyone gets too excited about pumpkins, scarves, and boots. Note: Have you seen Starbucks already appearing in pumpkin spice latte? The next thing we know is that Christmas music fills every department store. Can we stay at the party because of love? Dressings are almost addictive. I may have eaten it with a spoon, or I may not have eaten it. Simple ingredients that scream the taste. Excellent compatibility with grilled chicken! I warn you now that you need to double!

    Creamy Garlic Roasted Red Pepper Pasta

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    Creamy Garlic Roasted Red Pepper Pasta! Served with garlic, almond milk, roasted red pepper and traditional zucchini pasta. This may be the beginning! Something new! I’m so excited to post many delicious + delicious sponsored posts with Almond Breeze! This recipe features a mix of cashew milk with almond milk. This includes, but is not limited to, traditional pasta, whole wheat pasta, gluten-free pasta, or zucchini pasta if accepted as a super nutritious dinner situation.

    It’s not worth talking about how creamy and amazing this combo will be. Based on the velvety milk of almond cashews, roasted red pepper and roasted garlic, it is essentially absolutely safe.

    Spiralized Vegan Ramen Soup with Zucchini Noodles

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    If you feel hungry after eating this, think again. It’s very full and delicious, so it makes you feel nourished. It has a fairly low calorie count, so if you want to add a little protein, try adding tofu and quinoa. If you’re not vegan, softly boiled eggs work mysteriously, as do voluminous ones like bacon. Thinner things like pork or shrimp.

    If you’re neither vegan nor vegetarian, sub-in to chicken or beef broth here will add a richer, more robust flavor. These diets are intended to inspire you to make your own substitute. We all have different tastes. For example, my sister’s boyfriend doesn’t like mushrooms. So if you don’t like the mushrooms, take them out and add something else, such as peas or another noodle such as a carrot or radish.

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