Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, asian asparagus zoodle vegan stew. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
All you need is a spiralizer or a julienne peeler and you're set! I hope yall enjoy this healthy, fresh and super tasty dish! Perfect springtime dish with tons of crisp. Zucchini noodles are a low carb way to still enjoy your pasta.
Asian asparagus zoodle vegan stew is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Asian asparagus zoodle vegan stew is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook asian asparagus zoodle vegan stew using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Asian asparagus zoodle vegan stew:
- Prepare 3 lbs asparagus chopped
- Take 1.5 lbs zucchini noodles thick
- Make ready 1 lb mushrooms
- Prepare 1 tbsp garlic powder
- Make ready 1 tbsp minced garlic
- Get 1⁄4 cup tamari soy sauce
- Prepare 1 tbsp red pepper flakes
- Take A few leaves of romaine lettuce
In Asian-style cooking, asparagus is often stir-fried. It may also be quickly grilled over charcoal or hardwood embers, and is also used as an ingredient in some stews and soups. I adapted this from another recipe for grilled asparagus. The grill was out of gas, so I decided to try using the oven.
Instructions to make Asian asparagus zoodle vegan stew:
- Add enough water to the asparagus so it can boil in it.
- Add the rest of the ingredients other then the romaine after it reaches a boil and then simmer
- Simmer for about 30 minutes. Add the romaine and serve.
- You can add ground chicken as an option but the above will make a big pot of low cal yet filling and flavorful stew
I adapted this from another recipe for grilled asparagus. The grill was out of gas, so I decided to try using the oven. I modified the seasonings to reflect my desire to cut the fat content. My company, family and I all loved the results. Zoodles, zucchini noodles, are mixed with fettuccine and topped with a creamy sauce made with chicken sausage for a gourmet weeknight dinner.
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