Raw courgette spaghetti and long stem broccoli in a creamy hemp seed dressing. Made with fresh parsley, lemon, chilli, capers and sprinkled with vegan parmesan for a rich and tasty lunch or dinner. Super quick, easy and delicious.
A quick look at ingredients.
Long stem broccoli.
Hemp seed hearts.
I use raw vegan parmesan in this recipe. It’s straightforward to make. Here’s my 5 minute, three-ingredient recipe to make your own. Psst - it’s terrific!
What goes well with courgette?
Courgettes have a fresh and delicate mild flavour, and they go well with a wide variety of ingredients. I love to use them with Mediterranean flavours and fresh herbs such as basil, tomatoes, lemon, and thyme.
You can create many dishes using raw courgette and other raw vegetables to replace traditional wheat-based pasta and noodles.
How to store.
Raw courgette spaghetti (also known as zoodles or courgetti) can be kept fresh for 2-3 days in a suitable container in the fridge.
For best results, store your dressings and sauces separately from the raw noodles, then mix them just before serving.
>> I use one large courgette for this recipe which serves 1, at roughly 300g. Please feel free to use more to suit your preference.
>> The onion, when finely sliced, came to 25g and was two heaped tablespoons.
>> To make the dressing, you'll need to blend dry hemp seeds into a very fine powder with a coffee/spice grinder or a high-speed blender. If the powder isn't fine enough, your dressing will taste 'gritty' rather than smooth and creamy.
>> I love how easy this savoury dish is to make, and the tangy citrus dressing soaks into the courgette perfectly. The dressing ingredients will make a small amount, and is just enough to give all those gorgeous noodles a light coating.
>> There's a little heat from the garlic, onion and chilli. Add as much garlic and chilli as you dare to really add some oompf! to this dish. I love its intensity and earthiness just as it is but, when the weather turns colder during the autumn and winter months I like to add in more chilli.
>> The flavours start to balance out when you add this dressing to the big bowl of noodles, the parsley and broccoli, and sprinkle over the parmesan for saltiness. Don’t skimp on the parmesan.
>> If you prefer a less intense dressing, you could add a little sweetness to it by swirling in a teaspoon of maple syrup or date paste. Try not to turn it into something sweet. It's a savoury dish.
ooh, - You could also add a little natural sweetness by serving this dish with a side of fresh sliced tomatoes instead of adding sweetness directly to the dressing.
>> Mix thoroughly before giving it a taste test.
Full of flavour.
Packed with fibre and natural goodness.
Great for meal prep.
More vegan noodles recipes:
Courgette Spaghetti with Broccoli, Lemon and Chilli.
- Paring knife.
- Chopping board.
- Spiraliser or julienne peeler.
- Fork and spoon for mixing.
- 1 large or 2 small courgettes.
- 1 cup (a handful) roughly chopped long stem broccoli.
- ¼ cup of red onion.
- 1 small handful of fresh parsley.
- 2 tablespoons shelled hemp seeds.
- 2 tablespoons water.
- 1 tablespoon freshly squeezed lemon juice.
- ½-1 red chilli.
- 1 small garlic clove.
- 1 teaspoon capers in vinegar.
- salt & pepper to taste.
- 3 tablespoons vegan parmesan see recipe notes.
- Create the courgette spaghetti using a spiraliser (UK spelling) or julienne peeler, then place the noodles into a bowl.
- With the paring knife, slice the broccoli into bite-sized pieces. Roughly chop the parsley, and add both to the raw vegan noodles.
- Finely chop the red onion, garlic, and chilli and place them on one side.
- To make the base of the dressing, pour only the hemp seeds into a blender and blend them into a fine powder. Add the water and lemon juice to the hemp seed powder and either stir or blend again so that it’s all mixed evenly.
- To finish the dressing, stir through the capers, the finely chopped red onion, garlic, red chilli and now do a taste test. Add salt and pepper to your liking.
- Pour the dressing over the courgette spaghetti bowl and roughly mix everything through, turning the raw noodles over, so it’s evenly distributed. Sprinkle with a good amount of vegan parmesan to serve.
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