Two New Vegan Recipes for the Week
Charred aromatics and jammy zucchini, oh my! 🌱
Noodles in Black Sesame Broth
How gorgeous are those noodles? The broth is made with black sesame paste, though you can use tahini if that’s what you have on hand. Charring the shallot and garlic creates a really flavorful broth. The bonus? You can take the charred aromatics, blitz them in a food processor and use it as a really rich, umami base for the rest of the soup recipe.
Wanna make it? Click the link below and be sure to let me know what you thought of it if you decide to make it!
Lemon-Basil Zucchini Pasta Sauce
Onions and zucchini are cooked over low heat to extract as much water as possible. The result? All the flavor, none of the mush. You’ll be left with the most intensely jammy, zucchini sauce you’ve ever tried. It sticks to every single piece of pasta. You can serve it with crispy zucchini chips if you feel like being extra.
Wanna make it? Click the link below and be sure to let me know what you thought of it if you decide to make it!
Hope you all are enjoying having vegan recipes sent straight to your inbox! This will be the last newsletter til next weekend. If you make anything from Exploring Vegan, make sure you tag me on IG so I can feature you in my feed! No insta? No problem. Comment straight on the post on ExploringVegan.com or leave a comment below!👇
PS: Don’t forget, the Staub cast iron cocotte giveaway ends on Monday. Enter on Instagram!
Kylie 🌱