Vegan Mint Pesto and Veggie Bowl
Vegan Mint Pesto and Veggie Bowl
Total Time: 45 mins
Serves: 1
Per serving: 700 calories, 14 g protein, 7 g carbohydrates, 60 g fat
Ingredients
For Pesto
Pecans - 1/4 cup - measured when whole
Olive Oil - 1-3 tablespoons, depending on how thick you want your pesto
Mint - 1/4 cup, picked - no stems
Cilantro - 1/4 cup, picked - stems are okay
Garlic - 2 cloves - minced
Salt - a pinch
For Shirataki Noodles
Shirataki Noodles - 8 oz - "Angel Hair" style
Coconut Oil - 1/2 tablespoon
Garlic - 2 cloves - minced
For Tofu
Organic Tofu - 3-6 oz.
Safflower Oil - 2 cups - non-GMO, for frying
Other Ingredients - (add as many vegetables as you'd like!)
Avocado - 1/2 medium
Bell Pepper - 1/4 cup
Cucumber - 1/4 cup
Sprouts - 1/4 cup
Carrots - 1/4 cup
Kimchi - 1/4 cup
Coconut Aminos - optional - for some extra sauce and flavor
Directions:
For Pesto
The thickness of the pesto is up to you. For this recipe. we made it thick because we wanted to also smother it in coconut aminos. IF you'd like the pesto to be thinner and more of a sauce, then you can just add more olive oil to your pesto.
Place all pesto ingredients into a blender or food proceesor. If necessary, slowly add more olive oil until desired consistency. If you chop the herbs and nuts by hand, you get a more leafy pesto, which is what we did for this recipe, but a food processor works great, too.
For Noodles
Chop garlic. Do not chop it too fine because you don't want it to burn as you're cooking the noodles.
Melt coconut oil in pan on medium heat. Once pan is hot, add noodles. Saute the noodles on medium heat for 3-4 minutes. Quickly move the noodles around the pan. Be careful not to burn the garlic.
Remove from heat.
For Tofu
Cut the tofu into small triangles or squares. Put tofu into freezer. Let sit in the freezer for about 30 minutes. This step will make the tofu very cold so that the inside of the tofu doesn't disintegrate when you're frying it.
If you have a deep fryer, set it to 350 degrees.
If you don't have a deep fryer, get a small sauce pot and fill it with oil. Turn on medium-high heat. Let warm up for at least 5-6 minutes. If you have a meat thermometer, use it to check that oil is 350 degrees.
Gently drop the tofu into the oil, cook on one side for 2-3 minutes. Flip the tofu over to cook the other side. The tofu will be golden brown when it's done. Remove from heat and salt immediately so that the salt sticks.
Build your bowl, starting with the noodles at the bottom. Smother with coconut aminos or any sauce of your choice!
