Zucchini Noodles with Spinach Sauce

Preparación
100 min.
Cocción
70 min.
Porciones
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Ingredientes:

  • 3 zucchini.

For the sauce:

  • 1 cup of cashew nuts.
  • 1 Mr. Lucky garlic clove.
  • ¼ cup of Yellow or white onion.
  • 1 tsp. ghee or butter.
  • 3 cups of Mr. Lucky Popeye spinach.
  • ¼ cup of Mr. Lucky basil leaves.
  • 3-4 tbsp. nutritional yeast.
  • Salt and pepper to taste.

For the vegan meatballs:

  • 1 cup of cooked chickpeas.
  • ¼ cup of cooked quinoa.
  • ¼ cup of oatmeal flakes.
  • 2 tbsp. flaxseed (soak in water for at least 15 min before)
  • ¼ cup Mr. Lucky basil leaves.
  • Salt and pepper to taste.

Procedimiento:

  1. Make the noodles with the zucchini using a spiralizer to shape them or cut them into very thin strips.
  2. Add the noodles to boiling water for 40 seconds, using a sky blanket or strainer to "squeeze" and remove excess water.
  3. Soak the cashew nut for at least 4 hours.
  4. Sauté the onion with the ghee (until it begins to change color), the garlic and the spinach.
  5. Blend the cashew nut with a little filtered water, garlic, onion, spinach, basil, nutritional yeast, salt and pepper
  6. Add the noodles to the sauce.
  7. Add all the ingredients for the “vegan meatballs” to a food processor.
  8. Shape into balls.
  9. Bake in a tray at 356 °F, approximately 40 minutes, turning after 20 minutes.
  10. Add to noodles.
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