I love using fresh veggies as “noodles”. Besides being low carbohydrate they provide a beautiful light base that allow most pasta sauce flavors to shine. For this recipe I have sliced the zucchini and carrots very thin to resemble wide egg noodles. I often use a spiralizer to make curly spaghetti noodles. My brother loves to use his spiralizer with his kids. Even at 11 and 13 years old my Nephew and Niece enjoy turning veggies into curly “noodles” with Dad.
No matter the shape of the veggie “noodles” they cook very fast. Sauté them in oil over a medium high heat. Stir when they begin to stick to the pan. Don’t salt the veggies while cooking as the salt may cause the veggies, especially zucchini, to release water into the pan. If you get too much water in the pan drain the veggie “noodles” before adding sauce.
Try using tempeh croutons in salads and dishes anytime you want to add some tasty protein, texture and flavor. I usually cook up the whole package of tempeh so that I will have left-overs for salad the day. My go-to seasonings for tempeh croutons are lemon, organic gluten-free tamari, cayenne, smoked paprika and garlic infused oil.