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Vegan Mint Pesto and Veggie Bowl

Published
Course Mains
Dietary Preference Vegan
Cooking time 30-60 Minutes
Skill Level Intermediate
Servings 1 people
Calories 1252kcal
Rate this Recipe

Ingredients

Tofu

  • 2 cups avocado oil
  • 6 ounces tofu organic
  • Salt to taste

Pesto

  • ¼ cup pecans
  • ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro leaves
  • 2 cloves garlic peeled
  • 1 pinch salt
  • 3 tablespoons olive oil

Shirataki noodles

  • ½ tablespoon coconut oil
  • 8 ounces angel hair shirataki noodles (one package), drained
  • 2 cloves garlic chopped

Suggested toppings

  • ½ avocado medium, sliced
  • ¼ cup bell pepper thinly sliced
  • ¼ cup cucumber chopped
  • ¼ cup sprouts
  • ¼ cup carrots thinly sliced
  • ¼ cup kimchi
  • coconut aminos to taste

Nutrition (per serving)

Calories1252kcalNet carbs8gFat129gProtein19g

Instructions

Tofu

  • Cut the 6 ounces tofu into small squares or triangles. Freeze for 30 minutes.
    6 ounces tofu
  • Add 2 cups avocado oil to deep fryer or sauté pan. Heat to 350 degrees F / 177 degrees C.
    2 cups avocado oil
  • Once oil is heated, add tofu. Fry for 2 to 3 minutes per side until golden brown. Remove and Salt to taste while warm.
    Salt to taste

Pesto

  • Add ¼ cup pecans, ¼ cup fresh mint leaves, ¼ cup fresh cilantro leaves, 2 cloves garlic, and 1 pinch salt to blender or food processor. Blend until combined. Add 3 tablespoons olive oil as needed to reach desired consistency.
    ¼ cup pecans, ¼ cup fresh mint leaves, ¼ cup fresh cilantro leaves, 2 cloves garlic, 3 tablespoons olive oil, 1 pinch salt

Shirataki noodles

  • Melt ½ tablespoon coconut oil in pan over medium heat. Add 8 ounces angel hair shirataki noodles and 2 cloves garlic. Sauté 3 to 4 minutes, stirring continuously. Remove from heat.
    8 ounces angel hair shirataki noodles, ½ tablespoon coconut oil, 2 cloves garlic
  • Plate noodles, top with tofu, spoon pesto over top. Drizzle with coconut aminos to taste or preferred sauce, and top with ½ avocado, ¼ cup bell pepper, ¼ cup cucumber, ¼ cup sprouts, ¼ cup carrots, and ¼ cup kimchi.
    8 ounces angel hair shirataki noodles, ½ avocado, ¼ cup bell pepper, ¼ cup cucumber, ¼ cup sprouts, ¼ cup carrots, coconut aminos to taste, ¼ cup kimchi
  • Serve and enjoy.
This vegan veggie bowl has so many awesome flavors!  The pecans, mint, cilantro, and garlic are keto perfect!

This vegan veggie bowl has so many awesome flavors!  The pecans, mint, cilantro, and garlic are keto perfect!