Vegan Kelp Noodles

This delicious dish is packed with protein and all natural ingredients!

Ingredients

• For the Dish:
  • 1 package Kelp noodles, prepared according to package directions
  • 1 tablespoon avocado oil 
  • 1 red bell pepper, chopped
  • 1 cup broccoli florets, raw
  • ⅓ cup water 
  • 1 cup red cabbage, shredded 
  • 1 1/2 cup mushrooms, sliced 
  • 1 packaged firm tofu, cut into 1” cubes or 1 Air-Fried Tofu 
  • 1/2 cup scallion for garnish 
• For the Spicy Almond Sauce:
  • 2 tablespoons almond butter 
  • 1 tablespoon coconut aminos
  • 2 tablespoons lime juice
  • 1 tablespoon toasted sesame oil 
  • 3 tablespoons water
  • Pinch of black pepper, cayenne pepper, ginger powder, turmeric, and nutritional yeast if you have it. 

Directions

For the sauce, whisk all of the ingredients together in a bowl. 

For the kelp noodles, drain any liquid from the package and gently loosen any noodles stuck together and set aside.

Slice the peppers, mushrooms, and red cabbage into thin slices and cut the broccoli into small pieces.

Place your pan over high heat and do not turn it down. Heat your pan for 1-2 minutes before adding in the oil, then add your broccoli, red bell pepper, mushrooms, and any of the other vegetables you’d like. Cool for 2-3 minutes and then add your kelp noodles, cook for another 2-3 minutes and serve!

Benefits

• Kelp noodles are satisfying and easier to digest because they are plant-based
• Great source of protein