Vegan Raw Pad Thai
Vegan Raw Pad Thai
This tasty raw vegan dish is packed with nutrients and living enzymes. Eating raw vegetables and sprouts that are rich in living enzymes can assist with digestion and help promote better health. Digestive enzymes assist in breaking down foods so their nutrients can be absorbed effectively through the gut and utilised by the body. Bean sprouts are a particularly great addition to vegan diets as they are a good source of protein and the sprouting process makes them easier to digest.
Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
-
Almond Dressing - ¼ cup almond butter
- Juice ½ large lime
- 1½ tbsp pure maple syrup or coconut nectar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- ¼ cup water
Main - 1 large carrot, spiralised
- 1 large zucchini, spiralised
- ¼ red cabbage, shredded
- ½ red capsicum, thinly sliced
- Handful snow peas, thinly sliced
- Handful mint, roughly chopped
- Handful bean sprouts
- Seeds (hemp, sesame, sunflower or pepita)
Method
- Place all the dressing ingredients in a small bowl and mix until well combined. Add more water for a thinner dressing.
- In a large bowl add the carrot, zucchini, cabbage, capsicum, snow peas and mint.
- Toss to combine, then drizzle with dressing and toss again.
- Top with bean sprouts and seeds to serve.
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