These Sweet Raw Yam Noodles were a quick dinner I just whipped up after a (strangely) long day. The recipe needs no pre-planning because I didn't even know I was going to make it until I stepped into the kitchen and noticed we had yams. I was going to make a salad but then I'm like... "Hey, yams, you be lookin' pretty fine today. I will spirooli you up and cover you in sweet miso sauce then put you in my mouth. What do you think?" I love turning yams, bell peppers, carrots, and other willing veggies into spiralized goodness. It's just so fun and you can be uber creative.

Sweet Raw Sweet Potato Noodles With Mushrooms [Vegan]

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For the Marinated Mushrooms:
  • 4 mushrooms
  • 1 teaspoons sesame oil (optional but recommended)
  • 1 teaspoon tamari
For the Sweet Miso Sauce:
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon agave/maple syrup
  • 1 tablespoon miso
  • 1 tablespoons hummus (not raw, too bad)
  • 1 peeled garlic clove
  • 2 tablespoons mustard
  • 3-5 tablespoons water, as needed
  • 1 tablespoon sesame seeds
For the Sweet Potato Noodles:
  • 1 peeled sweet potato


For the Marinated Mushrooms
  1. Slice them really thin then rub in the oil and tamari.
  2. Put them in a warm spot  and forget about them for a minute.
For the Sweet Miso Sauce
  1. Blend all ingredients except sesame seeds together until smooth.
  2. Add whatever else you want.
  3. Then toss in the sesame seeds by hand. Set aside.
For the Yam Noodles
  1. Put the sweet potato through your spiral slicer or slice on a mandolin
  2. Then cover them with the sauce and them get to know each other for a few minutes.
  3. The noodles will soften and pick up more flavor.
  4. Now remember your marinating fungi friends being warmed somewhere?
  5. Add those on top, and sprinkle on some more sesame seeds and raisins.


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  1. Connor Trzcienski, I would greatly appreciate it if you prepared this for Mike Wilson and I, but not David Baca. He has to watch us eat it

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