This is a light lunch or dinner, perfect for when the days are a bit warmer this spring. Make sure to eat aplenty to keep you going for longer. We often forget that we need to increase portion sizes when eating a completely vegetable based meal, to still make sure we eat sufficient calories and to keep us going until the next meal, least we start snacking on unhealthy options!
Daikon Spaghetti With Creamy Vegan Tomato Sauce
Dairy-free, gluten-free, nut-free, vegan.
If you do not have a spiralizer yet, get ready for some fun this spring! You can use spiralizers to make all kinds of veggies (think sweet potatoes, courgettes, beetroot, celeriac, …) into long ribbons… pasta of sorts… and easily replace spaghetti with a lighter alternative. I urge you to give it a go, it’s good fun and provides a nice, healthy base for main meals or endless fun for otherwise boring salads!
Keep a tin or jar of pre-cooked haricot beans in the cupboard, so that you can make this easy, throw together meal in a matter of a few minutes.
- 1 medium daikon, spiralized
- 2 tsp extra virgin coconut oil
- 1 red onion, finely chopped
- 1 can of haricot beans, rinsed
- 8 sundried tomatoes in oil
- 2 ripe tomato
- ½ tsp cayenne pepper
- ½ tsp paprika
- 1 tsp cumin
- 1 tsp Italian herbs
- 2-3 sprigs of fresh basil or parsley, finely chopped
- Melt the coconut oil in a saucepan at medium heat and fry the onions for about 8-10 minutes until they are slightly caramelized. This brings the naturally occurring sugar out and prevents us having to use extra sugar for the tomato sauce.
- Blend the beans, sundried tomatoes and tomato and the spices and Italian herbs with a hand blender or in a food processor until it is smooth. Add to saucepan and gently heat.
- Add spiralized daikon to a plate, serve with the tomato sauce and the fresh herbs.