15 Minute Meal: Carrot Spaghetti & Instant Creamy Veggie Sauce! I'm addicted to this EASY MEAL PREP

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu is lower in calories and sunflower seeds are often cheaper than cashews.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan adds a similar cheesy flavor.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lighter and soy milk is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

Introduce the recipe and ingredients for carrot spaghetti and creamy veggie sauce.

Spiralize the carrot using a Ninja spiralizer attachment, or use a handheld spiralizer or peeler for strips.

Chop leftover zucchini into discs, and prepare leftover chickpeas and button mushrooms by chopping them in half.

Heat a pan on low heat and add chopped onion and mushrooms to cook them down.

Add chopped zucchini to the pan and stir everything together, cooking for about 5-10 minutes until softened and browned.

Prepare a jar with 3 teaspoons of chickpea flour and 2 teaspoons of nutritional yeast flakes.

Add approximately 1/2 cup of plant-based milk or vegetable broth to the jar and shake to combine.

Once the veggies are cooked, add spices: half a teaspoon of garlic granules, a dash of paprika, a teaspoon of dried coriander, salt, pepper, and a touch of rosemary.

Stir the spices into the veggies and add half a cup of chickpeas, mixing well.

Pour the chickpea flour and plant-based milk mixture into the pan to create a creamy sauce, stirring to combine.

Adjust the sauce consistency by adding more liquid if desired, then serve over the carrot spaghetti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens