Happy New Year! I hope this year is off to a great start for you and you had a great time with your loved ones during the holidays. Today I have a delicious, yet extra healthy recipe to share with you that is vegan, gluten free, nut free, low carb and kept/paleo friendly!
This VEGAN KETO PASTA is made out of Nupasta, a product I recently started using and became a staple at home. It is made out of konjac, which is mostly fiber and have no starch, so the few carbohydrates it has are fiber which means it won’t spike your blood glucose levels and stimulate excessive release of insulin, but also helps with digestion.
It seems that many people are still on some kind of detox mode after the holidays, so this recipe is not only perfect if you’re trying to get back on track, but also very easy to make. You only need a few ingredients and this is super versatile, so feel free to change the vegetables in case you don’t love/have one of them.
Gastrawnomica’s VEGAN KETO PASTA
Yields 2 portions
Low carb, high protein, high fiber, low fat
2 packages NuPasta konjac spaghetti
1 clove of garlic, minced
1 Tbsp fresh ginger root, chopped
2 Tbsp onion, chopped
2 cups chopped broccoli
1/2 block organic smoked tofu (or other organic firm/extra firm tofu), cubed
1-2 cups strained tomatoes
1/2 zucchini, chopped
1 cup sliced mushrooms
Dried parsley, sea salt, oregano, rosemary to taste
1 Tbsp tahini
Start by sautéing garlic, ginger and onion in water or a little bit of coconut oil. Once the aroma is strong and they look soft, add all the vegetables and continue cooking, adding more water if needed.
Once the vegetables look softer, add the strained tomatoes, herbs and spices of choice and sea salt.
Add the washed and strained pasta and cubed tofu. Mix.
Let it cook for a few more minutes in low-medium heat and serve warm with 1/2 avocado and tahini. Sprinkle more dried herbs.