Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 3 zucchini, peeled into ribbons [see directions]
 12 oz. silken tofu
 3 tablespoons olive oil
 1 1/2 tablespoons soy sauce
 1/4 cup nutritional yeast
 1 lemon, zested and juiced
 1 small sweet onion, sliced
 2 cloves garlic, minced
 1 teaspoon dried thyme
 20 oz. cremini mushrooms, sliced
 1 1/2 cups edamame beans
 1/4 cup parsley, chopped
 1 teaspoon crushed red pepper, optional
 Salt and Pepper to taste
PREP:
1

Using a wide vegetable peeler, peel through the zucchini to create ribbons, rotating zucchini to slice around seed core.

2

Sprinkle zoodles with a dash of salt, toss, and set aside in the sink to drain for 20+ minutes. Zucchini will sweat out a significant amount of water.

3

Slice onion and mushrooms.

4

Mince garlic.

MAKE:
5

In a blender, purée tofu, 2 tablespoons olive oil, soy sauce, nutritional yeast, and lemon zest. Season with salt to taste.

6

In a skillet, sauté onion in 1 tablespoon olive oil until soft. Add garlic and thyme and sauté an additional 3 minutes until fragrant.

7

Add mushrooms and, over low-medium heat, sauté until mushroom release their liquid and start to stick to pan.

8

Add cream sauce, stir in edamame, and reduce heat to simmer. Simmer for 5 minutes.

9

Rinse and dry zucchini noodles. Stir into sauce and simmer for 1 minute.

10

Serve immediately topped with parsley and crushed red pepper.

11

Salt and pepper to taste.

Ingredients

 3 zucchini, peeled into ribbons [see directions]
 12 oz. silken tofu
 3 tablespoons olive oil
 1 1/2 tablespoons soy sauce
 1/4 cup nutritional yeast
 1 lemon, zested and juiced
 1 small sweet onion, sliced
 2 cloves garlic, minced
 1 teaspoon dried thyme
 20 oz. cremini mushrooms, sliced
 1 1/2 cups edamame beans
 1/4 cup parsley, chopped
 1 teaspoon crushed red pepper, optional
 Salt and Pepper to taste

Directions

PREP:
1

Using a wide vegetable peeler, peel through the zucchini to create ribbons, rotating zucchini to slice around seed core.

2

Sprinkle zoodles with a dash of salt, toss, and set aside in the sink to drain for 20+ minutes. Zucchini will sweat out a significant amount of water.

3

Slice onion and mushrooms.

4

Mince garlic.

MAKE:
5

In a blender, purée tofu, 2 tablespoons olive oil, soy sauce, nutritional yeast, and lemon zest. Season with salt to taste.

6

In a skillet, sauté onion in 1 tablespoon olive oil until soft. Add garlic and thyme and sauté an additional 3 minutes until fragrant.

7

Add mushrooms and, over low-medium heat, sauté until mushroom release their liquid and start to stick to pan.

8

Add cream sauce, stir in edamame, and reduce heat to simmer. Simmer for 5 minutes.

9

Rinse and dry zucchini noodles. Stir into sauce and simmer for 1 minute.

10

Serve immediately topped with parsley and crushed red pepper.

11

Salt and pepper to taste.

Zucchini Mushroom Alfredo