This dish was one of my favorites when I was vegan, but required a little tweaking when I went grain-free. It’s a spicy pad thai that gets its bite from black pepper, lime, and cilantro. Add beef, pork, or chicken if you like!
Serves 4. Ready in 15 minutes.
2 tablespoons cooking fat
8 ounces chopped mushrooms
1 tablespoon chopped onion
1/2 tablespoon minced garlic
8 ounces spaghetti squash, julienne zucchini, or other veggie-based noodle
2 tablespoons sunflower seed butter
1/2 tablespoon water
1/2 tablespoon ground black pepper
1/4 tablespoon sea salt
1/2 cup chopped green onion
1/4 cup chopped cashews (optional)
1/8 cup chopped cilantro
1 tablespoon lime juice