Zucchini Spaghetti
Ingredients
For the spaghetti
2
Pack(s)
Wheaty Virginia steaks
4
pc
zucchini
1
Pack(s)
cherry tomatoes
1
Handful
arugula
4
tb
pumpkin seeds
3
tb
hulled hemp seeds
Some
olive oil
1
tb
oregano
1
tb
salt, pepper
For the sauce
70
g
pumpkin seeds, pureed
40
ml
water
40
ml
roasted pumpkin seed oil
20
ml
rice vinegar
Preparation
1. For the sauce, mix the pumpkin seed puree with water, add oil, mix again, add vinegar, and mix well.
2. Preheat the oven to 180°C. Place parchment paper in the bottom of a fireproof dish. Place the cherry tomatoes in the dish and drizzle them with some olive oil. Season with salt, pepper, and oregano. Bake for 20 to 30 minutes.
3. Roast the pumpkin seeds in a hot, dry frying pan for a few minutes. Use a spiralizer to make zucchini spaghetti from the zucchinis; season them with salt and pepper. Sauté the vegan steak alternative in a bit of olive oil for 2 minutes on each side, then cut them into 1 cm pieces and briefly sauté them again. Add some arugula leaves to the zucchini spaghetti, drizzle with some sauce, add the pieces of vegan steak alternative and the roasted cherry tomatoes, and finish with the roasted pumpkin seeds and hulled hemp.
4. If you like, you can also sauté the zucchini spaghetti in some olive oil and deglaze them with soy sauce before serving.
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