Raw Gluten Free Vegan Lemon Tahini Zucchini Noodles

These healthy noodles are the perfect creamy, crunchy, flavorful boost of energy you need! Coating the zucchini, carrots and lentils is my favorite tahini lemon dressing. Packed with flavorful ingredients and essential nutrients...your new go to!


Ingredients:

Dressing:

1/3 Cup Tahini

2 Tbsp Lemon Juice

1 Tbsp Maple Syrup

2 tsp Dijon Mustard (or Mustard of Choice)

1 Clove Garlic (or 1/4 tsp garlic powder)

1/4 tsp Salt

1/8 tsp Fresh Ground Black Pepper

*Optional 1 Tbsp Nutritional yeast

Noodles:

2 Medium Zucchinis cut into spirals (I used my Kitchen Aid Spiralizer Attachment)

1 Carrot Sliced (I used a vegetable peeler to ensure thin slices)

Scallions

*Optional 1/2 Cup prepared lentils

*Optional 1 Tbsp Seed Mixture (Chia Seeds, Hemp Seeds, Pumpkin Seeds, Sunflower Seeds)

Instructions:

  1. Combine dressing ingredients and set aside (I shake them in a mason jar)

  2. Spiral zucchini, peel carrots into slices, prepare lentils & chop scallions

  3. Combine noodle ingredients into a bowl, leaving a pinch of scallions for garnish

  4. Coat mixture with dressing and toss to combine

  5. Add seed mixture, last of the scallions, serve & Enjoy!

Important to Note:

Mix and match this recipe with what you have on hand. I make this recipe when I have left over lentils. You can add chickpeas, beans, tofu or a variety of veggies anything you like or have on hand.

I keep a stash of my seed mixture to top avocado toast, oatmeal, breakfast bars, yogurt or really anything I can. I typically have this pre-made in mason jars ready for when I need it.

If you are meal prepping for the week double the dressing recipe! Its a versatile ingredient sure to add flavor to salads, grain bowls and more.




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Hey, I'm Tay!

I love to eat, travel & bake delicious plant based recipes while my pup Oatie waits for the crumbs.

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