A healthy and delicious raw vegan version of a Thai classic!
Ingredients
Satay Sauce
1 16 oz jar smooth almond butter (preferably raw if possible, and you can also substitute peanut butter or sunflower butter if they’re unsweetened)
juice of 2 limes
1 tablespoon toasted sesame oil
¼ cup gluten free tamari
1 cup water
¼ teaspoon garlic powder
salt to taste
For the Noodle Bowl
4 cups sliced oyster mushrooms (you can substitute other mushrooms if desired-shitakes are great and readily available)
¼ cup olive oil
4 medium zucchini, peeled and cut into noodles with a spiral slicer or julienne slicer
1 watermelon radish, peeled and cut into noodles with a spiral slicer or julienne slicer
4 stalks asparagus, cut into strips lengthwise with a peeler
1 cup basil leaves, washed and stemmed
½ cup cilantro leaves, stemmed
2 scallions, chopped
⅛ cup cashews, chopped
1 jalapeno, sliced
Instructions
To make the sauce, add all the sauce ingredients to a large mixing bowl and whisk until smooth. Set aside until ready to use.
In a small mixing bowl, add the sliced oyster mushrooms and olive oil. Toss well and allow to marinate for 15 minutes.
Peel and slice the zucchini and watermelon radish, and cut with a spiral slicer into noodles. Place into a large mixing bowl. Peel the asparagus lengthwise and mix with other noodles. Add the basil and cilantro leaves and mix well.
Add as much of the peanut sauce as desired and toss well. Divide into 4 bowls and top with marinated oyster mushrooms, chopped scallions, chopped cashews, jalapenos and lime wedges.
Recipe by Plant Craft at https://www.rachelcarr.com/satay-zucchini-noodles-raw-vegan/