Raw Vegan Veggie Noodle Bowl With Ginger-Tamarind Sauce

Emily Von Euw

Raw Vegan Veggie Noodle Bowl With Ginger-Tamarind Sauce

A fragrant, flavorful sauce and fresh vegetable noodles come together in no time for a quick and easy raw meal.

Serves: 2

Whether or not you’re a committed raw food aficionado, you’ll love this clean, simple noodle soup. And by “noodles”, we mean spiralized beets, zucchini, and carrots.

What you need:

For the sauce:
2 tablespoons tamarind paste
½ cup hot water, as needed
2 tablespoon-chunk ginger, peeled
4 garlic cloves, peeled
2 teaspoons maple syrup
2 teaspoons tamari
2 tablespoons tahini

For the noodles:
2 beets
2 zucchini
2 large carrots

For the toppings:
1 cup chopped baby tomatoes
1 cup cilantro leaves
½ teaspoon white sesame seeds (optional)
½ teaspoon black sesame seeds (optional)

What you do:

  1. For the sauce, into a blender, add all ingredients and blend until smooth, adding water as needed.
  2. For the noodles, wash, peel, and slice beets, zucchini, and carrots using a spiralizer.
  3. Toss noodles with the sauce and garnish with toppings.
For more plant-based recipes like this, read:

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