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Zoodle Beet ‘Blood-lognese’ [Vegan, Gluten-Free]

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These noodles are bloody delicious! Beets and apples are simmered in a vegetable stock to give the sauce a rich, spooky red color. It's positively horrifying when tossed with slippery zucchini noodles. Eat at your own risk!

Zoodle Beet 'Blood-lognese' [Vegan, Gluten-Free]

This Recipe is :

Gluten-free Recipes Vegan

Serves

6

Ingredients

  • 3 large-ish beets, pre-cooked
  • 2 red apples
  • 1 small white onion
  • 1 cup vegetable stock
  • Juice of 1/2 a large lemon (helps maintain the lovely beet color)
  • A large handful of dill
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/4 teaspoon allspice
  • Pink Himalayan salt, to taste
  • 1-2 tablespoons lucuma (Optional but recommended! If not, add a drizzle of maple/rice syrup)
  • 2 large zucchinis
  • 1/3 cup non-dairy cream, to drizzle (optional)

Preparation

  1. Chop up the beets, apples, and onion and boil until softened in the vegetable stock and lemon juice.
  2. Place the mixture into a blender and blitz until smooth. Return to saucepan and add in the dill, cumin, turmeric, allspice, salt. You may also add a bit more water or veggie stock at this point depending on how thick you want your soup. Let it simmer and infuse for about five minutes.
  3. In the meantime, spiralize your zucchinis. When the soup has finished simmering, take it off the heat, stir in the lucuma or syrup, then pour over the zoodles and toss to coat well. Add a drizzle of non-dairy cream at this point if you wish.

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AUTHOR & RECIPE DETAILS


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Interesting flavor combos and veggie-fied comfort food. Sasha Gill is a med student by day, crazy cat lady at night, and passionate vegan 24/7. She made the decision to go plant based for both health and ethical reasons, and has never looked back since. The madness behind the blog ‘Holy Basil’, she is determined to convince everyone that begin a plant-based vegan is definitely not boring, with interesting flavor combination and veggie-fied comfort food.


 

 

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