Vegan Zucchini Noodles

These Vegan Zucchini Noodles are a delightful and healthy twist on traditional Japanese dishes, featuring a savory baked miso sauce. Topped with crispy panko and fresh herbs, they make for a satisfying meal that's both comforting and nutritious.

Ingredients

• Zucchini - 2 medium (about 400g)
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Nutritional yeast - 2 tablespoons
• Panko breadcrumbs - 1/2 cup
• Green onion - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchini and set aside.
3. In a mixing bowl, combine miso paste, soy sauce, sesame oil, minced garlic, grated ginger, and nutritional yeast to form a smooth sauce.
4. Mix the zucchini noodles with the sauce until evenly coated.
5. Transfer the zucchini noodles to a baking dish and spread them out evenly.
6. In a separate bowl, mix panko breadcrumbs with chopped green onion, sesame seeds, salt, and pepper.
7. Sprinkle the panko mixture evenly over the zucchini noodles.
8. Bake in the preheated oven for 15-20 minutes, until the top is golden and crispy.
9. Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro.
10. Serve warm and enjoy your Vegan Zucchini Noodles!

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Low in calories and high in fiber, promoting digestive health.
• Rich in antioxidants and vitamins from zucchini and miso, supporting overall well-being.

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