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Simple Zucchini Noodle Salad (Low-Carb, Gluten-Free, Vegan!)
VEGANNIE27Ingredients
70Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 3 medium zucchini (spiralized)
- 12 grape tomatoes (halved)
- 1/2 block extra firm tofu (drained and cubed)
- salt
- pepper
- 1/4 cup white distilled vinegar
- 7 drops liquid (Lakanto, Monkfruit Sweetener, use discount code "Annie" for 20% off!)
- 1 tsp. Dijon mustard
- 3 Tbsp. water
- 1/2 tsp. dried basil
- 1/2 lb. pinto beans (uncooked, about 1 cup soaked overnight in water)
- 15 oz. no salt added tomato sauce
- 2 1/2 Tbsp. liquid aminos (Bragg's, or regular or low-sodium soy sauce)
- 1 3/4 cups water
- 2 Tbsp. apple cider vinegar
- 2 garlic cloves (minced)
- 1/2 tsp. liquid stevia
- 1 1/4 tsp. chili powder
- 1/2 tsp. onion powder
- 1 dash salt
- 1 Tbsp. ground flax (or ground chia + 3 Tbsp water)
- 3 potatoes (medium-sized, about 5 cups, quartered)
- 1 onion (medium, quartered)
- 1 tsp. garlic powder
- 1/2 cup gluten (free quick oats)
- 1/2 cup gluten (free oat flour, or 1/2 cup gluten-free quick oats ground into flour)
- 1 tsp. salt
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