Paleo is a lifestyle that focuses on dense nutritious foods to fuel your body, so it would only make sense that vegans would have their own version of it. Here’s a good vegan paleo recipe to try for Meatless Monday!
I’m not vegan, however, I am a pescatarian and I eat a lot from various vegan recipes to fuel my body. I have alpha-gal syndrome and so while I can eat chicken and turkey if I so choose I choose not to mostly because I feel I don’t like the way it bogs me down and I feel healthier in that way of eating. There’s the added benefit that I feel I’m doing my part to save the planet, but I believe we’re all a little more conscious of that these days in our own way whether or not we’re vegan.
This vegan paleo recipe is a favorite of mine we eat at least once a month in rotation with some others I have. My husband isn’t vegan or vegetarian however he eats these as a side dish which is an excellent start to eating healthy and nutritious meals. So if you don’t think you can’t eat this as a vegan paleo main course, eat it as a side dish instead and make a full meal of it with your protein of choice.
This recipe is from the book “Vegan Paleo” by Jenna Zoe. You can find here on Amazon. I highly recommend picking it up before you eat at your next Meatless Monday!
Vegan Paleo Summery Noodles with Spiced Almond Butter
- 1/4 cup red wine vinegar
- 4 tablespoons olive oil
- 1 cup enoki mushrooms (or shiitake/shimeji)
- 1 large cucumber
- 2 carrots, finely sliced
- 6 spring onions, finely sliced
- 1/4 red cabbage, finely sliced
- 2 yellow bell peppers, finely sliced
- 2 red chili, finely sliced (deseed one)
- 1/4 cup heaping almond butter
- 1/2 cup coconut aminos (or apple cider vinegar)
- 2 tablespoons Bragg liquid aminos (or soy sauce)
- 1 teaspoon tamarind paste
- 1 freshly squeezed lemon
In a dish mix the red wine vinegar and olive oil. Put the mushrooms in the mixture to soften them.
Prepare the cucumber by slicing it with a spiralizer or cutting into fine ribbons and divide the noodles between serving bowls and top with sliced carrots, spring onions, cabbage, and bell peppers.
Put the deseeded chilis in a blender with the almond butter and blend until smooth.
Top each bowl of noodles with the marinated mushrooms (try not to eat these way before they go on the noodles!); you can pour on some marinade as a sauce depending on the way you like to eat your noodles. Add the spiced almond butter on the side and then finish with finely sliced chili’s on top and enjoy!
By the way, if you can’t tell, this vegan paleo dish is way on the spicy side to eat. So if you’re the faint of heart perhaps omit one of the chili’s or deseed both chili’s before use, though I wouldn’t omit both. That chili just gives it a good kick and flavor that can’t be beaten when mixed with everything else. This is a delicious punch of flavor from the vegan paleo powerhouse that will liven up your lunch or dinner no matter which way you eat it!