Vegan Garlicky Carrot Zucchini Soba
Today I have an awesome, deceptively vegetable-packed vegan pasta recipe to share, but first I wanted to show off my leftover Sweet Potato Bean Salad wrap. For lunch yesterday, I just tossed a heap of the cold leftovers in a soft flour tortilla with raw kale and it was amazing. That sweet potato bean concoction was born to live in a wrap. Once again, leftovers ftw.
Now, on to that fabulous soba. Of course I’m not purposely “hiding” vegetables from my family or anything like that. We’re vegan. We know we’re eating a lot of vegetables. But if you do happen to have little ones (or big ones) who claim to “not like vegetables”, this simple dish incorporates a hearty helping without screaming, “Hey kid, you’re eating your veggies.”
On a side note, I’ll never understand people who say they don’t like fruits and vegetables. None of them?? That’s a pretty blanket statement. It’s like me saying I don’t like liquids. I don’t drink a lot of flavored beverages, but I still need liquids. I mean, even people who choose to eat meat can’t possibly survive off flesh alone, can they? Anyway, sorry I got side tracked. I just hear it all the time when people find out I’m vegan. “Oh, I could never that. I don’t like fruits and vegetables.”
- 3 bundles soba noodles, cooked
- 1 medium zucchini, finely shredded
- 2 medium carrots, shredded
- 1 lb. baby portabella mushrroms, sliced
- 1 tablespoon plus 1 teaspoon olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder (optional)
Heat 1 tablespoon oil in a large deep pan and sauté garlic over medium heat until lightly browned. Add sea salt, pepper, garlic powder, and mushrooms, sauteing until mushrooms are tender. Adjust heat to low. Add in zucchini, carrots, cooked soba noodles, lemon juice and remaining teaspoon of olive oil and toss until the noodles, zucchini, and carrots are just warm and evenly coated. Enjoy!
I love the extra flavor pop from the mushrooms since they first absorb the flavors of the garlic and seasonings, and how the zucchini and carrots are kept raw while still blending with the dish by being shredded. Yum! Whole wheat spaghetti could replace the noodles, but buckwheat soba is so delicious and a nice change in consistency from the “ordinary” pastas.
Do you know anyone who claims to not like fruits and vegetables? What do they eat??