Nutrition

MUAY THAI ZUCCHINI

Here is a light and super flavorful plant based meal.  Fresh and tasty.

I didn’t use zucchini noodle, I used gluten free, vegan brown rice noodles.  Also, I found an awesome peanut sauce which saved me a few minutes – also vegan, gluten free.

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1 cup (155 g) frozen shelled edamame

2 large zucchini, spiralized, or julienned if you don’t have a spiralizer

2 large summer squash, spiralized

1 red bell pepper, deseeded and finely sliced or julienned

1 large carrot, shredded

¼ cup (35 g) dry roasted peanuts or sub cashews

1 tbsp (8 g) black sesame seeds

Bring a medium-size pot of water to a boil. Add the edamame and cook for about 5 minutes until they become slightly tender. Drain. Place the zucchini and squash “noodles,” red bell pepper and carrots on a paper towel and pat dry. In a small bowl, whisk together all the sauce ingredients. Start with just 2 tablespoons (30 ml) of vegetable broth and add more if you prefer a thinner sauce. In a large bowl, combine the zucchini, squash, bell pepper, carrots and edamame. Add the sauce and toss.

 

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