Vegan low calorie Ginger and Carrot Noodles (for weight loss)

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile, while canola is more budget-friendly.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and provide a similar crunch.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger paste

Ground ginger is a shelf-stable option, while ginger paste is often less expensive.

Grate 2 carrots and 2 knobs of ginger.

Add a little bit of water to a skillet.

Heat the skillet and fry the grated carrots and ginger until cooked, about 3 minutes.

Cook broccoli in a microwave steamer for about 3 minutes until tender.

Add a vegan chicken stock cube to the skillet with the carrots and ginger.

Add about 1 tablespoon of soy sauce to the mixture and stir.

Taste the mixture and adjust seasoning if necessary.

Prepare noodles by boiling them in water for 2 minutes until cooked.

Assemble the dish by adding cooked noodles, broccoli, pickled cabbage, hummus, tomato, and pea sprouts on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens