spiralizer

These mini frittatas are great for lunchboxes and tasty snacks. Make a batch at the weekend and enjoy these cheesy treats throughout the week

Mini butternut squash frittatas

olive oil

butternut

red onion, ends trimmed, peeled and spiralized into flat noodles

red chilli

eggs

thyme, leaves picked

goat's cheese

Heat oven to180C/160Cfan/gas 4. Lightly oil 12 holes of a muffin tin.

Pull apart any squash spirals that are still stuck together and cut any long spirals of squash in half. Heat the oil in a frying pan over a medium heat then add the spiralized squash and red onion. Cook, stirring occasionally for 3 mins until the vegetables have softened slightly. Stir in the red chilli, fry for a further min then remove from the heat and allow to cool slightly.

Beat the eggs in a large jug or bowl and season with salt and a generous grind of black pepper. Stir in the butternut squash mixture along with the thyme leaves and goat’s cheese.

Divide the mixture between each muffin tin, making sure each hole gets an equal amount of filling, then bake in the oven for 15–18 mins or until just set. Gently lift the fritattas out of the tin with a palette or cutlery knife.

A low calorie salad with a Thai chilli dressing and tender rump steak. Put your spiralizer to good use and treat yourself to a simple, flavourful supper

Thai beef salad

cucumber

rump steak (200-250 grams)

tsp groundnut oil oil

beansprouts

pack coriander, leaves picked

garlic

tbsp fish sauce

brown sugar

lime

red chilli, finely chopped (deseeded if you like)

Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and mooli with half the dressing.

Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. Fry the steak for 2-3 mins each side for medium rare. Transfer to a plate to rest.

To assemble the salad, pile the vegetables onto plates and mix with the beansprouts and coriander. Top with the steak and remaining dressing.

Peanut Sauce Sweet Potato Noodles are an easy 30-minute weeknight meal. This healthy recipe is packed with flavor and is grain free! The sweet potato noodles are the perfect flavor and texture for the thick and creamy peanut sauce.

30 Minute Peanut Sauce Sweet Potato Noodles

peanut butter

lime juice

maple syrup

liquid aminos

garlic,

sriracha (optional, more or less to taste)

onion,

avocado oil

potatoes,

broccoli,

water, if needed

cilantro

peanuts

sriracha

In a small bowl, whisk together the peanut butter, lime juice, maple syrup, liquid amino, and garlic. Set aside.

Heat the oil in a large pan over medium-high heat. Once the oil is warm, add in the onion and cook until translucent, about 7-10 minutes.

Add in the broccoli and cook for another 5 minutes or until the broccoli is crisp tender.

Add in the sweet potato noodles and cook, tossing frequently, until the noodles are still slightly crisp, about 5 minutes. Turn down the heat to low and add in the peanut sauce and sriracha, if using.  Toss the sauce with the noodles to coat. If needed, add in water, 2 tablespoons at a time, until all the oodles are coated in the sauce. Serve with desired toppings and enjoy!

Sooooo good!
Will definitly make this again.

I just made this tonight and it’s a good thing I doubled the recipe! My family devoured it. I’m sorry that I didn’t triple it, it was SO GOOD! Definitely getting put in the weekly rotation.  FYI, The chipotle pasta salad was a huge hit as well! ❤️

https://www.youtube.com/watch?v=HlUDYZRAxjw

Peanut Sauce Sweet Potato Noodles have creamy and zesty peanut sauce tossed with tender, yet al dente, sweet potato noodles for the best 30 minute meal around.

Get the full recipe here: https://www.darngoodveggies.com/peanut-sauce-sweet-potato-noodles/

Peanut Sauce Sweet Potato Noodles

Sweet potato linguine is more robust than courgetti, so can withstand a bit more cooking. Served with a warming vegan bolognese-style ragù, this gluten-free low calorie main is perfect for the start of the cooler months

Sweet potato linguine with vegan puy lentil ragù

onion, finely chopped

carrot,

button or chestnut mushrooms, finely chopped

garlic, crushed

tbsp balsamic vinegar

finely chopped to make 1 tbsp rosemary needles

tin chopped tomatoes

pouch cooked puy lentils

Heat 1 tsp oil in a pan on a low heat and fry the onion and carrot with a pinch of salt for 10 minutes until soft, but not golden. Turn the heat up a little, add the mushrooms and fry for 5 minutes until they start to turn golden, then add the garlic, balsamic and rosemary and simmer until most of the balsamic has evaporated.

Tip in the tomatoes, and simmer for 10 minutes, then add the lentils. Season and simmer for 5-10 minutes, until thickened.

Meanwhile, peel the sweet potatoes into long thin strips with a veg peeler or spiralizer, layer them on top of each other, then cut the ribbons into 3mm wide lengths, or use the flatter setting of a spiralizer, to make sweet potato noodles.

Heat 1 tsp oil in a pan and fry the sweet potato noodles for 3-5 minutes until tender and it has turned a lighter shade of orange. Season, then tip into bowls and top with the vegan ragù.

From zoodles to swoodles and more, these fantastic vegan spiralizer recipes are sure to increase your vegetable intake in the most fun and delicious way! Find crunchy salads, crispy fries, comforting soups and delicious sauces for your spiralized vegetables in this list. Don’t forget to try our easy veggie soup that’s ready in 30 minutes total and really customizable!

25+ Best Spiralizer Recipes

low-sodium vegetable broth (960 ml)

onion, diced

carrots, spiralized

sweet potato, spiralized

zucchini, spiralized

fresh spinach, chopped (60 g)

15-oz (420 g) can cannellini beans, drained

28-oz (800 g) can crushed tomatoes

tsp smoked paprika

oregano

salt

black pepper

Place a large pot over medium heat and...

Place a large pot over medium heat and add a few tablespoons of vegetable broth, onion and garlic to it. Sauté, stirring occasionally, for a few minutes until translucent.

Add the rest of the ingredients and bring...

Add the rest of the ingredients and bring to a boil. Let your soup simmer, covered with a lid, for 20 minutes or until all vegetables are soft.

Taste and adjust to preferences, then serve warm...

Taste and adjust to preferences, then serve warm on its own or alongside some crusty bread.

Roasted Spring Vegetables with Butternut Squash Noodles celebrates Spring with its beautiful array of vegetables. A fantastic gluten free...

Top 6 spiralizer recipes from across the web

The most viewed spiralizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mini butternut squash frittatas

Thai beef salad

30 Minute Peanut Sauce Sweet Potato...

Sweet potato linguine with vegan pu...

25+ Best Spiralizer Recipes

Roasted Spring Vegetables with Butt...

Top 6 spiralizer recipes from across the web

The most viewed spiralizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini butternut squash frittatas

Thai beef salad

30 Minute Peanut Sauce Sweet Potato...

Sweet potato linguine with vegan pu...

25+ Best Spiralizer Recipes

Roasted Spring Vegetables with Butt...

The most viewed spiralizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine