Stir Fry-Style Cucumber Noodles with Meatless Crumble (raw vegan)

Updated: Aug 13, 2020

Super fresh and savory cucumber noodles with ginger garlic sauce.

Ingredients for pickled red onions:

1 red onion, sliced into thin strips

3/4 cup water

3/4 cup raw apple cider vinegar

2 tablespoons sea salt (or to taste)


Ingredients for cucumber noodles:

6 medium cucumbers

1 1/2 tablespoons sea salt


Ingredients for meatless crumble:

1 cup raw nuts (I used raw skin-on hazelnuts)

2 tablespoons coconut aminos

1 tablespoon freshly grated ginger

1 garlic clove, finely minced


Ingredients for ginger garlic sauce:

1/2 cup extra virgin olive oil

1/4 cup coconut aminos (use less if you want to reduce the salt in the recipe)

4 teaspoons apple cider vinegar

2 tablespoon freshly grated ginger

2 garlic cloves


Instructions:


1. To make the pickled onions, place all of the ingredients into a large Mason jar and shake to combine. Let sit in the refrigerator at least 4 hours.


2. Using a spiralizer or julienne attachment on a food processor, cut the cucumber into thin, long strips. Place into a large colander over a bowl and toss with the sea salt. Let sit 30-60 minutes to allow the cucumber to release excess water. Tip: save the cucumber juice for a soup like raw vegan gazpacho!

3. To make the meatless crumble, combine ingredients in a food processor and pulse 3-5 times or until the mixture is crumbly.


4. To make the ginger garlic sauce, whisk together all ingredients. It will resemble a salad dressing.


5. To serve: place a layer of cucumber noodles on a plate or in a bowl. Top with the crumbles, pickled onions and dress with teriyaki sauce. Garnish with fresh cilantro and seasonal vegetables. Note: if storing in the fridge for future use, drain any excess water from the cucumber before assembling.


Makes 4 servings.


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