Creamy Vegan Zoodles with Asapragus
When Zoodles first become the new “in food” to eat, I wasn’t a fan. They didn’t fill me up and in my opinion, they weren’t at all like pasta. They didn’t taste
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Ingredients
- 2 Medium-Large Zucchini spiralized into zoodles
- 1 Bundle Asparagus Chopped into bite size pieces
- 1/3 Cup Red Wine Vinegar
- 1 1/2 Tbsp Miso Paste
- 1 1/2 Tbsp Tahini
- 1/4 Cup Nutritional Yeast
- 1 Tsp Braggs Liquid Aminos
- 2 Tsp Italian Seasoning
- 1 Tsp Rosemary
- 1 Juice of 1 Lemon
- 1/2 Tsp Black Pepper
- Cherry Tomoatoes
- Chopped Cucumbers
- Sweet Potato
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