1 large or 2-3 small zucchini
1 cup asparagus spears, chopped into one-inch sticks
1 cup (about one small) bell pepper, sliced into thin strips
1 cup broccoli florets, fresh or frozen
1 cup peas, fresh or frozen
½ cup grape tomatoes, halved
1 medium yellow/white onion, chopped
2 cloves garlic, minced
1 tbsp flour
¾ cup coconut milk (the canned kind)
2 tablespoons nutritional yeast
small handful (6-7 leaves) basil, chopped
Chop the ends off of your zucchini, and peel if you prefer. Spiralise, place in a colander and sprinkle with salt. Set aside.
Heat 1-2 tablespoons of olive oil in a large saute pan over medium heat. Add asparagus and peppers and steam for 10 minutes. Add broccoli and peas and steam for another five minutes. Add tomato halves and steam five minutes more. Remove veggies from pan and set aside for now.
To make the sauce: Heat 1 tbsp oil in pan with onion and garlic over medium-low, cooking until onions are translucent. Add flour and stir to coat. Stir in coconut milk and nooch, simmering until sauce thickens (it will be a bit lumpy). Salt to taste.
Add vegetables and zucchini noodles to pan with sauce and toss to coat. Warm to desired temperature. Garnish with chopped basil and serve.
Courtesy of Chelsea Vanderbeek