• Vegan Carrot Noodles

    1 vote
    Vegan Carrot Noodles
    Prep: 10 min Cook: 12 min Servings: 4
    by Jennifer
    2 recipes
    I love this dish, it really fixed my craving for a warm comforting bowl of pasta. You could also make it with curry. The possibilities are endless. It's also delicious served cold.


    • 6 med carrots, peeled into long ribbons
    • (just like when you peel the skin off- just keep peeling until the carrot is too small to peel into long "noodles")
    • 1/2 cup water
    • 1 tsp sea salt
    • 1/2 tsp black pepper
    • 1/2 tsp coriander
    • 1/2 tsp cumin
    • 1/2 tsp turmeric
    • 1 tsp minced garlic
    • 1 (1 in) piece of peeled minced ginger (or 1 tsp minced ginger from a tube in the veggie section at your grocery store, or powdered ginger to taste)
    • 1/2 tsp vanilla
    • 2 tsp sesame seeds
    • 2 tsp maple syrup
    • 2 tsp Tahini or peanut butter
    • 1 can of rinsed & drained white beans or garbanzo beans (chickpeas)


    1. In a large skillet combine water, spices, sesame seeds & syrup.
    2. Bring to a boil over med heat.
    3. Reduce heat and add carrots
    4. Cook for 5 min.
    5. Add beans
    6. Cook for a few minutes until heated through or until the carrot firmness is to your liking.
    7. Add Tahini
    8. Adjust seasoning to your taste
    9. Just before serving you can throw in a handful of raisins, chopped dates, coconut, cilantro, green onion, sunflower seeds, whatever.
    10. I cook mine until noodles are pretty soft and the beans and sauce get thick and a little bit sticky.

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