John Myers
Vegan: Spaghetti – Zucchini Bed
The perfect vegan: spaghetti – zucchini bed recipe with a picture and simple step-by-step instructions.
- 1 handful Gluten free spaghetti
- 1 medium sized Zucchini green
- 1 medium sized Diced onion
- 20 g Alsan
- 20 g Red salt
- 20 g Black pepper a.d.M
- My vegetable broth *
- Slice the zucchini and sprinkle with salt or vegetable stock. Let it steep for some time so that the zucchini can remove the moisture.
- In the meantime, cook the spaghetti in salted water, drain and set aside.
- Now place the grated zucchini on kitchen paper and wrap it to get the moisture out.
- Now heat a pan, put the zucchini sticks in the pan and build up along the edge … the Alsan comes in the middle, add the onion and sear it. Then stir in the zucchini sticks and simmer everything well.
- Now season the whole thing with salt (I like to use my vegetable broth to season) and pepper …. Done
- * Supplies: Make your own vegetable stock
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