[Vegan] Dill Tahini Zoodles

This time of year is when the zucchini boon becomes a borderline bane--August 8th is ‘Sneak some zucchini into your neighbor’s porch day’. In some areas, people who forgot to lock their cars end up with a front seat full of zucchini. Neither of these have happened to me, though I’ve seen zucchini left out in communal areas, even on the side of a trail in the hopes that someone will take the extra. The zucchini I used for this recipe came from our CSA (community-supported agriculture) farm share. 

I love the refreshing crunch in zoodles. Paired with a creamy dill sauce and savory plant-based crumbles, it’s the perfect summer meal that comes together in under 30 minutes.

|| Dill Tahini Zoodles ||

Serves 4-6

Ingredients

• 3 large zucchini
• ⅓ cup tahini
• 2 Tb. water
• Juice of ½ large lemon
• ⅓ cup finely chopped dill
• ½ tsp salt
• 5 garlic cloves, minced for divided use
• 1 Tb. neutral heat-safe oil
• 2 medium onions, diced
• 8oz plant-based protein crumbles (I like using Incogmeato)

Directions

1. Spiralize zucchini into zoodles, set aside

2. Combine tahini, water, lemon, dill, salt and half minced garlic and mix well to form the sauce. It should be thick but still run off a spoon.

3. Add oil to a cast iron skillet, then heat to medium high heat

4. Add onion and garlic, stirring frequently until translucent and starting to brown

5. Add plant-based protein, liberal cranks of fresh-ground black pepper and cook until browned. Add salt to taste.

6. Assembly:  Use a paper towel or two to pat zoodles dry. Combine a portion of zoodles with desired amount of sauce in a pasta bowl--mix so all zoodles are coated. Top with plant-based crumbles and enjoy!