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Vegan Pad Thai
Enjoy this simple, low carb vegan pad thai anytime. Perfect for lunch or dinner! Gluten free, grain free, paleo, allergy friendly, whole30 approved recipe with no cooking required!
In a food processor, blender or immersion blender combine the sunflower seed butter, coconut aminos, sliced red onion, lime juice, crushed garlic, cayenne pepper and salt. Blend well until smooth.
Spiralize the zucchini, slice the red cabbage, bell peppers and avocado.
To serve combine the zucchini, cabbage, bell peppers, carrots, avocado and top with the pad thai sauce. Stir well. Serve with your choice of protein!
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
386
Fat
23
g
Carbohydrates
39
g
Fiber
9
g
Sugar
11
g
Protein
12
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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