One Pan Healthy Vegan Creamy Mushroom Zucchini Noodles (Zoodles)
Servings 4 people
Calories 180kcal
Equipment
- Stove Top
Ingredients
- 1 kg Zucchini
- 200 g Fresh mushrooms
- 1 Medium onion
- 1 tsp Fresh ginger minced
- 1 tbsp Garlic minced
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Curry powder
- ½ tsp Turmeric powder
- 1 tsp Paprika
- ½ tsp Nutmeg grated
- Salt
- Pepper
Sauce
- 1 cup Whole rolled oats
- 2 cup Water
- 1 tsp Cornstarch
- 1 tbsp water
Instructions
- Slice the ends off the zucchini and place it in your spiralizer. Turn the spiralizer and create zucchini noodles.
- Prepare your ingredients.
- In a skillet, heat olive oil over medium high heat. Add the chopped onion and sprinkle with salt. Cook the onion for 5 minutes, stirring occasionally until softened.
- Add the minced garlic, and stir again.
- Stir in the zoodles.
- Then add the mushroom and all the spices.
- Cook the zoodles until al dente.
- Meanwhile prepare the oat milk. In a blender, add the oats and water. Blend for about 30 seconds – 1 minute or until the mixture seems well combined.
- Use a fine mesh strainer to strain the milk.
- Add the oat milk to the zoodles. Then to thicken the sauce, add 1tbsp water to 1tsp cornstarch in a separate bowl, mix well to combine. Add the corn starch mixture to the zoodles while it is warming. stir well and cook until zucchini and sauce are mixed well.
- Remove from the heat and serve hot.
