a collection of vegan recipes


garlic zucchini noodles with roasted brussel sprouts, fennel, and mushrooms

Serves one.

1 zucchini, spiralized or hand-cut into noodles
lemon juice

5 brussel sprouts, sliced, halved, or roughly chopped
1/3 bulb fennel, roughly chopped
2 mushrooms, sliced
1/3 onion
1 clove garlic

spring onion
nutritional yeast
salt and pepper
liquid smoke
garlic powder

Preheat oven to 425 degrees. 
Prepare the zucchini, set aside with a squeeze of lemon juice to soften them up. Combine brussel sprouts, fennel, onion and garlic in a dish and coat lightly with oil. Place in oven for approx. 15 min; give the veggies a stir and add in the mushrooms for another 10 minutes or so. Remove from oven, and combine with the noodles, spicing it up with the toppings. 
Devour, guilt-free.

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