This is an original vegan recipe of mine that is also a favorite in our home. Using organic chickpea flour or gluten-free noodles is ideal because they’re low glycemic, unlike regular wheat spaghetti noodles.
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Varsha's Veggie Noodles in Almond Butter Sauce
Ingredients
This recipe makes about 8 servings and is GF, DF, refined sugar free, and vegan.
Organic chickpea noodles
1/2 cup almond butter
3/4 teaspoon garlic powder
2 tbsp coconut aminos
2 tbsp rice wine vinegar
1 tbsp water (more if the sauce needs to be thinner)
1 tsp salt (I use pink Himalayan salt)
2 tbsp of avocado or olive oil
1 cup shredded cabbage
1 cup shredded carrots
A handful of cilantro, chopped
A drizzle of sesame oil
Process
- Cook Banza spaghetti noodles according to directions.
- While the pasta is cooking, stir together the nut butter, garlic powder, coconut aminos, rice wine vinegar, water, and salt. Whisk until smooth.
- Add 2 tbsp of avocado or olive oil to a large pan and allow to heat up. Saute the cabbage and carrots for a few minutes.
- Add noodles + sauce, garnish with chopped cilantro and a drizzle of sesame oil. Serve.
