When I began transitioning to a vegan lifestyle I quickly realized that I would not be able to eat regular pasta. Most pasta already has some type of dairy, and – almost always – eggs. Some friends suggested getting a spiralizer and making some veggie noodles. The idea of purchasing a spiralizer seemed a bit unnecessary given that it sounded like spiralizers have very limited uses. I’ve found there are many things you can do with it. Anyhow, that’s for you to discover. For now, this is one of the first recipes I made after I got my spiralizer.
Ingredients (for 2-4 people depending on how many peppers you use and the size of your beet and carrots – use this recipe as a reference, but mix things up!)
- 1 cooked beetroot (if you like using canned beets let me tell you this is one recipe you won’t be able to make. For this recipe, you need the real thing).
- 2 large carrots, peeled.
- 1 or ½ red bell pepper/capsicum, chopped
- 1 or ½ yellow bell pepper/capsicum, chopped
- 1 or ½ green bell pepper/capsicum, chopped
- 1 or ½ orange bell pepper/capsicum, chopped
- 8-12 mushrooms, chopped (white, brown, shiitake… whichever you fancy).
- ½ large brown onion, julienne cut
- Coriander/cilantro, chopped
- 3 garlic cloves, finely sliced
- 1 can coconut milk (light fat, full fat or cream, whichever you like).
- Ginger, minced (quantity to taste, but I usually use between ½ to 1 teaspoon).
- Spices: salt and turmeric.
- Optional: 2-3 tablespoons of nutritional yeast.
- Materials: spiralizer
- Rainbow Sauce (Note: I love peppers and love covering all my noodles with my sauce. So usually I use the entire pepper for this sauce, but you can also use only ½ of each pepper, as long as they’re large ones).
- In a medium size pan put one tablespoon of the coconut milk to medium heat. Add 1 teaspoon of turmeric, the ginger and garlic and mix.
- As it heats up add all the peppers, onions and mushrooms. Mix, cover and let simmer for about 2 minutes.
- Add the rest of the coconut milk and salt to taste. Cover and simmer, leaving at medium-low heat for about 8-10 minutes(*While the ingredients in the pot are simmering you can proceed to make the noodles)
- Add chopped coriander to taste and the nutritional yeast and let simmer uncovered for 2-3 minutes. Remove from the stove
- Peel the carrots.
- You can cook the beetroot by boiling it or roasting it. To boil it; place the beet in a large pot with cold water and bring to a boil letting simmer. Once cooked, drain. To roast it; wrap the beet in foil and place in the oven to a high temperature. In both cases it’ll take approximately 40-60 minutes to cook, and you will know it’s done once you are able to “stab” it with a knife without placing too much pressure on it. (Note: roasted beets have a stronger, richer flavor than boiled beets. But be careful when removing the foil because some scalding hot beet juice might splash and burn you). Once cooked and cool remove the skin by rubbing them with your fingers or under running cold water.
- Following your spiralizer’s instructions, spiralize the carrots and cooked beetroot (once cold) into fine noodles.
3. Serving: in plates, place some beetroot and carrot noodles. While hot, serve the rainbow sauce on top.