Soda Noodles with Fall Veggies
This vegan dish is perfect for the fall season. It is made with roasted or baked cauliflower, pumpkin, carrots, and mushrooms. Drizzled with peanut butter sauce and garnish with kale.
Ingredients
Soba and Stuffing:
- 1 pack soba noodles
- 3 small cauliflower washed and chopped into florets
- 2 cups pumpkin diced
- 2 small carrots sliced
- 3 medium mushrooms any type of mushroom
- kale for garnish
- kosher salt sprinkle
- garlic powder sprinkle
Peanut Butter Sauce:
- 1/2 cup peanut butter
- 3 tbsp tamari
- 2 1/2 tbsp coconut aminos
- 2 tbsp maple syrup
- 4 cloves garlic minced
- 1/4 tbsp red pepper flake
- 3 tbsp lime juice
- 1/4 cup water
Instructions
Let's get cooking!
- Preheat the oven to 400°F and line the baking sheets.
- Cook the soba noodles according to the package directions. Set them aside.
- Wash and chop the cauliflower, pumpkin, carrots, and mushrooms; transfer them into greased parchment paper.
- Drizzle them with olive oil and season with kosher salt and garlic powder. Roast or bake them for 30 minutes or until tender. Set aside.
Prepare the sauce:
- Meanwhile, whisk together the peanut butter, tamari, coconut aminos, maple syrup, garlic sauce, red pepper flakes, and lime juice. Mix them well.
Serve and enjoy!
- In a large bowl, add the soba noodles and the roasted or baked veggies. Drizzled with prepared peanut butter sauce and topped with kale. Enjoy!
Nutrition
Calories: 573kcalCarbohydrates: 70gProtein: 25gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.02gSodium: 752mgPotassium: 1152mgFiber: 7gSugar: 16gVitamin A: 3471IUVitamin C: 82mgCalcium: 109mgIron: 6mg
Tried this recipe?Let us know how it was!