Light and lovely, these zucchini noodles stand out from the crowd with their fresh ingredients and Asian-inspired flavors. Hemp oil packs a nutritional punch, bringing an earthy undertone to the dressing.
What you need:
3 tablespoons hemp oil
2 tablespoons red wine vinegar
2 teaspoons tamari
2 tablespoons miso
2 tablespoons raw agave nectar
1 tablespoon fresh ginger, grated
1/4 cup hemp seeds, divided
2 red bell peppers, seeded and minced
What you do:
1. In a small bowl, whisk together the hemp oil, vinegar, tamari, miso, agave nectar, and ginger until well-blended. Stir in 2 tablespoons hemp seeds.
2. Using a Japanese spiralizer or vegetable peeler, make fettuccini-style noodles out of the zucchini. In a large bowl, add noodles and red pepper, pour on dressing, and toss gently. Sprinkle on remaining 2 tablespoons hemp seeds and serve.
Photo by Hannah Kaminsky
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