VEGE + TOMATO SAUCE ZUCCHINI NOODLES

RECIPES

Oct 18

INGREDIENTS:

Garlic, minced

1/2 red onion sliced

4 mushrooms, finely sliced

1/2 red capsicum, sliced

3-4 stalks broccolini

2 stalks kale, shredded

Handful baby spinach

1 can organic cherry tomatoes

1 tsp Italian herbs

1 zucchini, spiralled

Pepitas and pine nuts, to serve

METHOD:

Cut pumpkin and beetroot into small chunks and roast with coconut oil for 40 minutes on 180 degrees.

Whilst vegetables are roasting, prepare quinoa and rinse and boil until cooked.

Mix quinoa and roast vegetables and add spinach, roasted walnuts and goats cheese.

Drizzle with lemon and balsamic and serve.

VEGANVEGETARIANLUNCHDINNER

Angela Simson

MINCE-LESS VEGGIE BOLOGNESE SAUCE