** BEST VEGGETTI RECIPIES **

 

  Fast, healthy, funny!

Chicken Zoodle Soup

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Ingredients

  • 3-4 medium zucchinis sliced into spaghetti with Veggetti
  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 2 litres chicken broth
  • 1 cup sliced carrots
  • 400 grams chicken breast, cubed
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 pinch dried thyme
  • Salt and ground black pepper to taste

Method

  1. Heat olive oil in a large saucepan over medium heat. Sauté onion, celery, oregano, basil, thyme and garlic until tender.
  2. Add broth to saucepan. Add carrots, chicken, salt and pepper. Bring to the boil, reduce to medium-low. Simmer for about 20 minutes, until vegetables are tender.
  3. Divide Zucchini spaghetti between 6 bowls. Ladle broth over the noodles.

Raw Pad Thai

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Ingredients

  • 2 medium zucchinis sliced into spaghetti with Veggetti
  • 2 carrots
  • ½ red cabbage, thinly sliced
  • 1 red capsicum, thinly sliced
  • ½ cup mung beans
  • ¾ cup raw almond butter
  • 2 oranges, juiced
  • 2 tablespoons honey
  • 1 tablespoon unpasteurised miso
  • 1 tablespoon Nama Shoyu (unpasteurised soy sauce)
  • 1 tablespoon minced raw ginger
  • 1 clove garlic, minced
  • ¼ teaspoon cayenne pepper
  • ¼ cup crushed peanuts

Method

  1. Place zucchini spaghetti onto two plates.
  2. Slice carrots into spaghetti with the Veggetti.
  3. Combine carrots, cabbage, red capsicum and mung beans in a large bowl.
  4. In another bowl, whisk together almond butter, orange juice, honey, miso, Nama Shoyu, ginger, garlic and cayenne pepper.
  5. Pour half of dressing into cabbage mixture and toss to coat.
  6. Top zucchini spaghetti with cabbage mixture. Pour remaining sauce over each portion. Top with crushed peanuts.

Pesto Zucchinis with Sundried Tomatoes

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Ingredients

  • Pesto sauce
  • 2 medium zucchinis sliced into spaghetti with Veggetti 1/3 cup cooked quinoa ½ cup sundried tomatoes ¼ cup pine nuts

Method

  1. Cook quinoa per directions. Meanwhile, wash and peel zucchinis and turn into spaghetti with Veggetti.
  2. Place zucchini into large serving bowl. Combine the cooked and drained quinoa with 1/4 to 1/2 cup pesto (to taste). Stir in sundried tomatoes. Garnish with pine nuts and serve.

Zucchini Spaghetti with Beef Bolognese

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Ingredients

  • 6 medium zucchinis sliced into spaghetti with Veggetti
  • 500 grams organic ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 can crushed tomatoes
  • ¼ cup tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 pinch dried thyme
  • Salt and black pepper to taste

Method

  1. In a large saucepan, sauté ground beef over medium-high heat until browned. Break up large chunks as they cook.
  2. When the beef is cooked, drain fat from the pan, and add olive oil and onions. Sauté for about five minutes until onions are soft.
  3. Add garlic, tomatoes, tomato paste, oregano, basil and thyme.
  4. Bring to boil, reduce heat and simmer, covered, for about 45 minutes, stirring occasionally. Season with salt and pepper.
  5. In a separate pan, add a little olive oil and sauté the zucchini spaghetti for 5 – 10 minutes until tender.
  6. Divide Zucchini spaghetti between 4 bowls and top with Bolognese. Serve hot.
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