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Creamy Zucchini Noodles with Spring Onion Sauce & Cheesy Sunflower Sprinkle

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Servings 4
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Ingredients

CHEESY SUNFLOWER SPRINKLE INGREDIENTS (makes extra)

  • ⅓ cup raw, unsalted sunflower seeds
  • 1 teaspoon nutritional yeast
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mellow/light miso

WHITE LENTIL SPRING ONION SAUCE INGREDIENTS

  • ⅓ cup white lentils, picked over and rinsed
  • ¾ cup roughly chopped spring onion greens (like chives, green onions or ramp greens; or a mix)
  • ¼ cup basil leaves
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon light miso
  • ¼ teaspoon maple syrup/agave nectar
  • sea salt and ground black pepper, to taste

FOR THE NOODLES

  • 4 medium zucchinis
  • roasted vegetables (I did a mix of asparagus and kale)
  • chopped basil for garnish

Instructions

  • For the cheesy sunflower sprinkle, combine the sunflower seeds, nutritional yeast, salt, garlic powder, and miso in the bowl of a food processor. Run the motor of the food processor on high until you have a crumbly, dusty consistency. Transfer cheesy sunflower sprinkle to another bowl, wipe the food processor bowl out with a dry towel, and return it to the base.
  • For the white lentil spring onion sauce, start by bring a medium saucepan of water to a boil over medium-high heat. Add the lentils to the water and stir. Bring the lentils back up to a hearty simmer. Cook the lentils until slightly mushy, about 25 minutes. Drain the lentils and transfer them to the bowl of a food processor.
  • To the food processor bowl, add the chopped spring onion greens, basil, olive oil, water, lemon zest, lemon juice, miso, maple syrup, salt, and pepper. Run the motor of the food processor on high until you have a smooth and creamy consistency, stopping to scrape the sides down a couple times. Check the sauce for seasoning, adjust, and set aside.
  • Run the zucchinis through a spiralizer or make strands out of them with a julienne peeler. Place zucchini noodles in a large bowl. Toss zucchini noodles with the spring onion miso sauce, and some salt and pepper to taste. Once noodles are coated, divide them among 4 serving bowls. Top the creamy zucchini noodles with the cheesy sunflower sprinkle, roasted vegetables, and chopped basil. Serve immediately.

Equipment

Recipe Notes

  • I purchased my white lentils at a Canadian bulk food chain and have seen them at Whole Foods, health food stores , and shops that specialize in Indian foods.
  • When I tossed the zucchini noodles with the sauce, I added a little drizzle of chili oil too. I find that I almost always need a spicy thing in a bowl food situation, so that's a highly recommended extra step!
Naturally vegan creamy zucchini noodles with a bright green spring onion and miso sauce, all topped off with a cheesy dairy-free sprinkle. A delicious and light plant-based main!