Courgette Spaghetti with Broccoli, Lemon and Chilli.
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.
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Equipment
- Paring knife.
- Chopping board.
- Spiraliser or julienne peeler.
- blender
- Bowl.
- Fork and spoon for mixing.
Ingredients
- 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.
Creamy dressing.
- 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.
To serve.
- 3 tablespoons vegan parmesan (see recipe notes.)
Instructions
- 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.
Notes
Make this tasty raw vegan parmesan in 5 minutes.
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