Name: Vegan Pad Thai
Ingredients: 1 cup green cabbage (shredded); 1 cup zucchini (shredded); 1 cup young coconut (shredded); 0.5 cup red pepper (julienne-cut); 1 scallion (bias-cut); 0.5 cup cherry tomatoes (cut in half); 40 Thai basil leaves; 2 tablespoons cilantro (chopped); 1 cup coconut milk; 0.5 cup raw almond butter; 1 teaspoon jalapeno pepper (minced); 1 tablespoon ginger (minced); 2 tablespoons tamari; 1 teaspoon red miso; 1 teaspoon garlic (minced); 2 teaspoons dates (chopped); 0.125 teaspoon cayenne pepper

Vegan Pad Thai

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Course Vegetable Dishes

Servings 8 servings

Ingredients

1 cup green cabbage shredded
1 cup zucchini shredded
1 cup young coconut shredded
0.5 cup red pepper julienne-cut
1 scallion bias-cut
0.5 cup cherry tomatoes cut in half
40 Thai basil leaves
2 tablespoons cilantro chopped
1 cup coconut milk
0.5 cup raw almond butter
1 teaspoon jalapeno pepper minced
1 tablespoon ginger minced
2 tablespoons tamari
1 teaspoon red miso
1 teaspoon garlic minced
2 teaspoons dates chopped
0.125 teaspoon cayenne pepper

Instructions

Combine all shredded and chopped vegetables in a bowl. Prepare dressing in a food processor and mix into vegetable ‘noodles’. (Recipe #870)

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Vegan Pad Thai

Vegan Pad Thai

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