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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. gluten (free spaghetti, I used brown rice spaghetti)
- 3 Tbsp. coconut aminos (or use low-sodium soy sauce or tamari if not soy-free)
- 3 cloves garlic (minced)
- 2 tsp. fresh ginger (grated)
- 1/2 cup sunflower seed butter
- 1/3 cup sodium free vegetable broth
- 3 Tbsp. rice vinegar
- 2 Tbsp. sriracha (use homemade or an allergen-friendly brand if needed)
- 1 Tbsp. coconut nectar (or use agave nectar or maple syrup)
- hemp seeds (for serving)
- green onions (chopped, or scallions for serving)
- red pepper flakes (optional for serving)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium160mg7% |
| Potassium230mg7% |
| Protein47g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C6% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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