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.
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.