How long does russian kale and roasted squash noodles [vegan] take to prepare?

This pasta dish takes approximately 20-30 minutes from start to finish.

Can I use gluten-free pasta in russian kale and roasted squash noodles [vegan]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

Can I make russian kale and roasted squash noodles [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is russian kale and roasted squash noodles [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does russian kale and roasted squash noodles [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

19.1K Views 10 months ago

Russian Kale and Roasted Squash Noodles
[Vegan]

AC By: Aine Carlin

Author Bio

Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland,... Read More

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Dishes That Are Packed With Fresh, Nutritious Veggies

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Kale
Squash

Russian Kale & Roasted Squash Noodles

Dairy Free

Vegan

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

Ingredients You Need for Russian Kale and Roasted Squash Noodles [Vegan]

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

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How to Prepare Russian Kale and Roasted Squash Noodles [Vegan]

Pre-heat the oven to 180 degrees celsius/350 fahrenheit. Bring a large pan of water to the boil.
Cube the squash and bake in the oven with a little sunflower and salt for 30mins or until soft.
Halve the leek and finely slice. Heat a little sunflower oil in a pan and lightly fry the leek until soft.
Mince the garlic and ginger together and add to pan. Fry for a few minutes before adding the kale.
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.
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.
Season with soya sauce and serve. Finish with a final sprinkling of gomasio – I am currently obsessed with this stuff.

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