Zoodles with Vegan Bacon, Cherry Tomatoes & Kale

January 31, 2016

Zoodles also known as zucchini noodles make a delicious, fresh, healthy and low-carb alternative to pasta. (#vegan) ordinaryvegan.net

Zoodles with Vegan Bacon, Cherry Tomatoes & Kale

It's a rainy, stormy day in LA, but I'm keeping warm with this big bowl of zoodles tossed with vegan bacon, tomatoes and kale. I must say this recipe took me by surprise. Maybe it was the addition of the vegan bacon, but I craved it all day even after devouring a big bowl. My vegan bacon of choice was made by a company called Sweet Earth Farms. The product is called benevolent bacon. By the way, this is not a sponsored advertisement. I just like this vegan bacon and I especially like the ingredients which are non-GMO and low-sodium.

This recipe is also simple to prepare. I popped the cherry tomatoes in the oven for 20 minutes, and they came out plump and bursting with flavor. Side note, I often roast my tomatoes for pasta because that roasting process takes them from good to great! Then I sautéed the remaining ingredients. It couldn't have been easier.

Zoodles also known as zucchini noodles make a delicious, fresh, healthy and low-carb alternative to pasta (#vegan) ordinaryvegan.net

Some of you are probably asking “what the heck are zoodles?” Zoodles are a fresh and healthy alternative to pasta. They are noodles made out of zucchini. They have a very similar consistency and texture to pasta and hold up well under a sauce.

Zoodles are also very easy to prepare,  and you don't need to spend a lot of money on fancy spiralizers. Just buy a gadget called a julienne peeler. I found mine at Crate and Barrel for $10.00 and here is the same exact one online at Amazon.

Zoodles also known as zucchini noodles make a delicious, fresh, healthy and low-carb alternative to pasta. (#vegan) ordinaryvegan.net

Zoodles

Zoodles also known as zucchini noodles make a delicious, fresh, healthy and low-carb alternative to pasta. (#vegan) ordinaryvegan.net

How To Use Your Julienne Peeler For Perfect Zoodles

The first step is to cut off the ends of a washed and dried zucchini. Don't peel it because the dark green skin looks fancy and tastes great. Hold the zucchini legnthwise in your hand – nestled in the palm. Take the peeler and put it against the edge and just draw it down. After you do some pulls on one side, flip it around and do the other side. Then do all the sides. The peeler has little teeth and makes perfect pasta ribbons. When you get down to the seeds – stop. You are done. The seeds don't make good zoodles. You can toss that core out, or often I freeze my scraps and use them to make homemade vegetable broth.

Put your noodles in a wire colander and sprinkle with a little salt. That's it. I promise, if you like zucchini, you will love this zucchini pasta. Don't miss any of Ordinary Vegan's free recipes by signing up here.

Also, if you get a chance, check out Ordinary Vegan's podcasts on iTunes or listen to them here on my website. I cover all the basics of getting started on a plant-based diet and the health benefits connected to a plant-based diet lifestyle. Thanks and wishing you a peaceful and compassionate week.

Zoodles with Vegan Bacon, Cherry Tomatoes & Kale
 
Prep time
Cook time
Total time
 
Zoodles also known as zucchini noodles make a delicious, fresh, healthy and low-carb alternative to pasta.
Author:
Serves: 2-4
Ingredients
  • 3 cups of cherry tomatoes
  • 1 teaspoon of extra-virgin olive oil (if you are oil-free just omit)
  • 4 medium zucchini, made into zoodles *see below
  • 2 cups of chopped kale, large veins and stems removed
  • ⅓ cup of vegetable broth for sautéing (or more) + ⅓ cup
  • 2 strips of vegan bacon, chopped
  • 2 garlic cloves, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon of ground black pepper
  • pinch of red pepper flakes
  • Fresh chopped basil for topping (optional)
Instructions
  1. Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet with a lip and covered in aluminum foil. Toss with the olive oil. Grind some fresh black pepper over and add a pinch of salt.
  2. Bake in the oven for 20 minutes. The should be blistered and ready to pop open. Set aside.
  3. Heat the ⅓ cup of vegetable broth in a large skillet over medium heat. Add the vegan bacon and cook for 3-4 minutes. Add the garlic and cook another 2 minutes adding more vegetable broth if it is sticking.
  4. Stir in the additional ⅓ cup of vegetable broth, red pepper flakes, ¼ teaspoon salt and ¼ tsp ground black pepper. Add the kale and cover with a lid. Cook for 2-3 minutes covered.
  5. Add in the zucchini pasta and roasted tomatoes. Stir frequently for about 2-3 minutes or until the noodles are coated with the tomato juices and the noodles have slightly softened.
  6. Serve in a large bowl topped with fresh basil.
  7. *zoodles - I like an inexpensive julienne peeler for perfect zucchini noodles aka noodles. First step is to cut and the ends of a washed and dried zucchini. Don't peel it because the dark green skin looks fancy and tastes great. Hold the zucchini legnthwise in your hand - kind of nested in the palm. Take the peeler and put it against the edge and just draw it down. After you do some pulls on one side, flip it around and do the other side. Then do all the sides. When you get down to the seeds - STOP. You are done. the seeds don't make good zoodles. Put your noodles in a wire colander and sprinkle with salt.
Notes
105 % Vitamin C
324% Potassium
80 % Niacin
50% Vitamin E
Nutrition Information
Serving size: 2 cups Calories: 164 Fat: 1.5 Trans fat: 0 Carbohydrates: 22 Sodium: 80 Protein: 9 grams Cholesterol: 0

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