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Russian Kale and Roasted Squash Noodles [Vegan]

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What's healthier than kale and squash? Putting these two vegetables together for an amazing, fast combination that will satisfy your growling stomach.

Russian Kale & Roasted Squash Noodles

This Recipe is :

Dairy Free Vegan

Ingredients

  • 1/3 medium butternut squash
  • large handful of Russian kale (or other greens)
  • 1/2 leek
  • 1 garlic clove
  • 1 thumbsized piece of ginger
  • 2 portions udon noodles
  • soy sauce
  • sushi vinegar
  • sesame oil
  • sunflower oil
  • salt
  • gomasio

Preparation

  1. Pre-heat the oven to 180 degrees celsius/350 fahrenheit. Bring a large pan of water to the boil.
  2. Cube the squash and bake in the oven with a little sunflower and salt for 30mins or until soft.
  3. Halve the leek and finely slice. Heat a little sunflower oil in a pan and lightly fry the leek until soft.
  4. Mince the garlic and ginger together and add to pan. Fry for a few minutes before adding the kale.
  5. Wash and slice the kale, disposing of any hard stalks, and add to pan. Season with a pinch of gomasio, splash of sesame oil, soy sauce and sushi vinegar. Cook until it begins to wilt.
  6. Cook the noodles according to the packet, reserve a little liquid, drain (and rinse if desired) and add to pan along with the cooked butternut squash. Gently combine, adding some reserved cooking liquid if necessary.
  7. Season with soya sauce and serve. Finish with a final sprinkling of gomasio – I am currently obsessed with this stuff.

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AUTHOR & RECIPE DETAILS


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Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland, she currently resides in Penzance, Cornwall where she does the odd bit of acting, a whole lotta cooking and a fair amount of eating. Her other passions include photography, writing, playing her uke and all things retro. Follow her ever-evolving vegan journey and delicious cruelty-free eats, which are regularly chronicled on her beloved blog Pea Soup Eats.


 

 

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