Whether you're new to veganism or have been vegan for years, it's always handy to have some quick, easy recipes up your sleeve. This is one of our go-to recipes when we want something tasty, nutritious and easy to prepare.
When you first go vegan you can sometimes end up eating a lot more carbs than you used to, and while complex carbs aren't bad, sometimes it's good to have a change! Here's a really helpful tip - Mung Bean Noodles are an amazing alternative to pasta. They taste great with pesto, are really filling and satisfy your craving for pasta without being too carb-heavy.
You can use whatever veg you fancy, but we've found that aubergine and mushrooms work especially well with the other flavours in this dish. You can also use whatever brand of pesto you like!
1. A Handful of Spinach Leaves (or kale).
2. Mixed vegetables (whatever you like).
3. A Handful of Cashew Nuts (if you want some extra goodness, add some seeds like pumpkin or sunflower).
4. 1 Dry Mung Bean Noodles - We buy ours from Sainsbury's in the 'World' Section. They're available in most supermarkets or health food stores.
5. Sun-dried Tomatoes and Black Olives (optional).
6. Vegan Pesto.
1. With this recipe we like all of the vegetables to be cut up quite small so that we can have a variety of veg without it feeling like too much. Firstly, cut up whatever veg you want to include in your warm salad - we recommend aubergine, courgette, mushrooms and a handful of green leaves, like spinach or kale.
2. After you've washed your veg, place it in a pan or wok with a little olive oil, you only need enough oil to ensure the veg doesn't burn and cooks easily - about a teaspoon of oil will do.
3. Stir-fry the veg until it is cooked and slightly brown, but not burnt. We also like to add a little garlic at this point, just to boost the flavour of the dish, but this isn't totally needed.
4. While the veg is cooking, put some water on to boil. You need enough water to cover your mung bean noodles, so about a cup or two will do. When the water has come to the boil, add your mung bean noodles and let them simmer in the boiling water for about three minutes - taste them every so often. When they have separated and they aren't too chewy, they're ready!
5. When the veg is almost done, add in your greens and take the pan off the heat. Mix your greens gently in with your cooked veg so that the leaves wilt but there's still some substance to them.
6. When your noodles are ready, take them off the heat and drain them. Then add them to the pan with your veg in. At this point you can add the cashew nuts, sun-dried tomatoes and olives (all optional).
7. When all of your ingredients are in the pan, add as much vegan pesto as you desire. We tend to add quite a bit as the mung bean noodles don't have much flavour, and you need quite a bit of pesto to flavour all of the veg also. When you've mixed in the pesto you can dish it up and serve it!
We love how quick and easy this dish is to make! It's also perfect when you've got a friend over and want to serve them something that looks fancy but is actually pretty simple. If you want to serve more than one person, just add a little more to each of the ingredients as you see fit.
Leave a comment down below if you have any questions about this recipe 👇
Peace & Love 🌱
Lassy & The Fox