Vegan Spicy Almond Tagliatelle

Vegan Spicy Almond Tagliatelle
Serves 4
Fast, but so scrumptious and nutritious vegan food that you can make in a flash!
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For The Sauce
  1. 1/2 cup Indigo Herbs Almond Butter
  2. 2 Tbsp tamari
  3. 1/4 cup rice vinegar
  4. 1 Tbsp sesame oil
  5. 2 Tbsp Sriracha
  6. 1/4 cup water
  7. 1 Tbsp ginger, minced
  8. 3 cloves garlic, minced
  9. 2 Tbsp Sweetener (I used Sweet Freedom)
  10. Whole grain taglieatelle
Stir Fry Veg
  1. 1 onion
  2. 10 mushrooms
  3. 2 sweet potatoes, grated
  4. 2 red peppers, cut into thin strips
  5. Some chopped nuts to sprinkle
Optional, but gorgeous
  1. A bed of baby leaf salad
  1. Cook the pasta according to intstructions
  2. Mix all the sauce ingredients together- I whizz in the nutribullet
  3. Stir fry the veg until just cooked and toss the sauce in
  4. Mix the pasta with the veg and sauce and toss
  5. Serve on a bed of salad, topped with nuts and maybe a little coriander if you have it
  6. Enjoy!
This Week In The Garden
I love to use Almond Butter instead of peanut butter for lots of reasons. I know it is more expensive, but it is so much better for you and a lot tastier too.

organic-raw-almond-butter-250gThe Indigo Herbs one is especially lovely:

Certified Organic and Raw

It has no additives whatsoever and it’s very rich in all kinds of minerals, vitamins and protein.

It’s very high in vitamin E, which is an important antioxidant whose primary role in the body is to identify and neutralise free radicals – thus protecting the body from oxidative stress. Vitamin E is also very important in the healing process.

It is also packed with essential minerals like phosphorus, magnesium and calcium which work together to promote healthy bones and teeth; zinc, copper and manganese are in perfect balance to aid the body in various processes including boosting immune function, protection of cells from oxidative stress and promoting hair and nail growth.

Almond butter is also a superb source of B vitamins, protein and iron – use this delicious nut butter as an alternative to peanut butter or to thicken smoothies and as a dairy substitute in general. This should be part of every vegan’s store cupboard.


Mom of 3, keeper of mad collies and chickens, in search of lost perennial veg and into all thing permaculture. Writer, thinker and blogger. Maker of WordPress websites and internet geek.

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