In recent weeks, I’ve begun sharing my journey of switching to a plant-based diet. One of the things that I’ve been working on lately is to make plant-based versions of some of my old favorite meals.
This one I’m sharing today is a spin on a stroganoff. For lack of a better name, I’m calling Veggies and Zoodles.
Use a vegetable-noodle tool to make noodles out of the Zucchini. I use the attachment for my kitchen aid mixer, but there are several cheaper options out there from handheld models to tabletop with crank handles.
Set aside zoodles in a pan with the veggie broth. Season with salt, pepper, and your favorite mixed seasoning (I like Braggs)
Chop mushrooms, onions, peppers, and add to frozen broccoli in a pan with small amount of favorite oil (I like avocado) or you can use 1/4 cup veggie broth. season to taste.
In a good blender (I LOVE my Vitamix) mix the coconut milk, cashews, nutritional yeast, garlic, and lemon juice until smooth.
Over medium heat, toast the mixed vegtables until they are hot (Approx. 10 min). I like them hot, but still crisp. Add the sauce and simmer until the sauce is bubbly and thickens.
When you add the sauce to the veggies, turn a medium flame under the zoodles. Steam for approximately 5 minutes, until they are tender.
Put zoodles in bottom of serving bowl, top with mixed veggies and sauce.