Ingredients
Scale
- 2 medium zucchinis (750 g/1.6 lbs)
- 3 green onions, chopped
- 1.5 cups of halved cherry tomatoes
- 2–3 tbsp toasted pine nuts + more for serving
For the pesto:
- 2 cups of tightly packed fresh herbs and/or greens (such as basil, parsley, spinach, or arugula)
- 1/2 cup of chopped nuts or seeds (such as pine nuts, hazelnuts, almonds, sunflower seeds, or cashews)
- 1 small avocado
- 3–4 cloves of garlic
- 1 lemon, juiced
- 2 tbsp nutritional yeast
- salt, pepper
For the tempeh:
- 1.5 cups of diced or crumbled tempeh
- 2 tbsp vegetable oil (optional)
- 2 tbsp soy sauce
- 1.5 tbsp maple syrup
- 1.5 tsp garlic powder
- 3/4 tsp liquid smoke
- salt, pepper
Instructions
- Spiralize zucchinis, then add to a large bowl with green onions, cherry tomatoes and pine nuts.
- For the pesto add ingredients with about 1/4 cup of water to a food processor or blender, and process until creamy. Adjust consistency with water, if needed, and season with salt and pepper.
- For the tempeh heat up oil in a large skillet over medium-high heat (if keeping this oil-free, simply use a good non-stick skillet). Add diced or crumbled tempeh, and cook for 5 minutes, stirring occasionally, until every side is lightly browned.
- While tempeh is cooking, whisk together soy sauce, maple syrup, garlic powder, liquid smoke, 2 tablespoons of water, and a good pinch of salt and pepper. Pour this over the tempeh, and cook for another 1-2 minutes, until sauce thickens, and tempeh cubes are crispy. Let tempeh cool for 10-15 minutes.
- To assemble add pesto to zucchini noodles, and mix everything well together. Portion into serving plates, and top with tempeh cubes and pine nuts. Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins