tahini noodles

Incredible, sweet and spicy tahini noodles with crispy broccoli take just 30 minutes to make for the perfect weeknight dinner! These vegan tahini noodles have a delicious homemade sweet and spicy sauce and are the best meatless Monday meal. Easily choose your spice level and customize with your fav proteins!

Crispy Broccoli Sweet and Spicy Sesame Tahini Noodles

For the sweet and spicy sauce:

soy sauce

tahini (we use Soom)

brown sugar (or sub coconut sugar

rice vinegar

ginger

garlic,

chili paste (such as sambal oelek)

2-4 tablespoons water, to thin the sauce

For the broccoli:

sesame oil (preferably toasted sesame oil)

broccoli florets)

salt and pepper

For the noodles:

rice noodles (or sub spaghetti or linguine)

For serving:

Red pepper flakes,

sesame seeds

First make your sweet and spicy sauce: in a medium bowl, whisk together the soy sauce, tahini, brown sugar, rice vinegar, ginger, garlic, hot chili paste and water together. You want the sauce to be pourable and fairly thin, like a salad dressing, it will thicken as it sits a bit. Set aside.

Add 1 tablespoon sesame oil to a large pot and place over medium heat. Add in broccoli florets, season with a little salt and pepper and cook, stirring frequently, for 6-8 minutes or until broccoli is slightly tender but still has a bite. The broccoli should get somewhat charred and slightly golden and crispy in places.

While the broccoli is cooking you can make your rice noodles according to the directions on the package. Then drain and set aside.

Once the broccoli is done cooking, you can add in your rice noodles and the tahini sauce. Toss well to combine and coat the noodles and broccoli with the sauce. Garnish with sesame seeds and extra red pepper flakes if you want it a little spicier. Serves 4.

Easy, rich, and creamy vegan tahini pasta that’s nut-free, dairy-free, and can be gluten-free. The garlicky lemon tahini pasta sauce comes together quickly so it’s an excellent meatless vegan dinner to serve on busy evenings (you can have it ready in under 30 minutes!). Customize this quick vegan pasta dish by using the type of noodles you prefer or by adding crispy tofu, spinach, kale, mushrooms and more!

Creamy Tahini Pasta

300 g silken tofu ((roughly 1 ¼ cup when blended))

dairy-free milk

(90 grams) tahini

(11 grams) garlic ((peeled and chopped))

lemon juice

onion powder

garlic powder

salt

black pepper

parsley

Prepare pasta.

Boil pasta until it&#39;s al dente using the directions on the package. Drain and set aside.

Make sauce.

Add silken tofu, dairy-free milk, tahini, garlic, lemon juice, onion powder, garlic powder, ½ teaspoon of salt, and black pepper to a blender. Blend until the garlic has fully broken down and the mixture is completely smooth.

Heat sauce.

Place a large skillet over medium heat and pour the sauce into the skillet. Allow the sauce to warm up for a minute. Don&#39;t let it boil.

Adjust salt.

Turn the heat off, remove the skillet from the heat, and carefully taste the sauce. Adjust the salt, if needed.

Add pasta to sauce.

Add cooked pasta to the skillet and gently toss until all of the pasta is coated with the sauce.

Garnish.

Mix in and/or garnish with chopped fresh parsley, if desired. Serve immediately.

I made some modifications to the recipe, I put half of the tahini in added 1 tbn of sesame oil, and reduced the milk to 1/2 c. I also sauteed the garlic, and served it over brown rice. It was tasty. The texture was creamy and smooth. When I heated some of it up it curdled slightly.

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Creamy Tahini Pasta

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