Vegan Whole-Food Plant-Based Noodles
Savor the rich flavors of these wholesome vegan noodles, packed with fresh vegetables and a delicious homemade sauce.
Experience a delightful fusion of textures and tastes with our Vegan Whole-Food Plant-Based Noodles.
Made with simple, clean ingredients, this dish is not only nourishing but also bursting with flavor.
Perfect for a fulfilling lunch, these noodles are an easy way to incorporate more veggies into your diet.
Visit vegancooking.recipes for more delicious and healthy vegan recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Whole wheat spaghetti is a great source of fiber and complex carbohydrates. You can replace it with gluten-free noodles if you have dietary restrictions. Feel free to use any seasonal vegetables you have on hand for added variety.
Tips & Notes
- •Prep all your vegetables before starting to cook to make the process smoother.
- •For added protein, consider adding tofu or chickpeas to the dish.
Recipe Variations
- •Add more vegetables like snap peas, zucchini, or mushrooms for extra nutrition.
- •Swap out the soy sauce for tamari for a gluten-free option.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of water or vegetable broth to keep the noodles moist.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, simply substitute the whole wheat spaghetti with a gluten-free pasta of your choice.
How can I make this dish spicier?
You can add more red pepper flakes or a splash of sriracha sauce to increase the heat.
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Savor the rich flavors of these wholesome vegan noodles, packed with fresh vegetables and a delicious homemade sauce.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
While the pasta cooks, heat a large skillet over medium heat. Add the sesame oil.
- 3
Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
- 4
Add the broccoli florets, sliced red bell pepper, and julienned carrot to the skillet. Sauté for 5-6 minutes until the vegetables are tender but still crisp.
- 5
Once the pasta is cooked, drain it and add it directly to the skillet with the sautéed vegetables.
- 6
In a small bowl, whisk together the soy sauce and rice vinegar. Pour this mixture over the pasta and vegetables in the skillet.
- 7
Toss everything together gently to ensure the noodles and veggies are well coated in the sauce.
- 8
Remove from heat and stir in the chopped green onions and red pepper flakes, if using.
- 9
Serve hot, garnished with sesame seeds on top.
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