Here we go with another oldie, but goodie, mock plant-based and gluten-free option!
1 cup of buckwheat flour (grind buckwheat groats)
½ cup of arrowroot powder
¼ tsp of sea salt
1 Tbsp of psyllium husk powder, mixed with 4 Tbs of water – thicken for 2 minutes
1 Tbs olive oil
7-8 Tbsp. water
2 small zucchini, roughly chopped
4 garlic cloves
3 tbsp nutritional yeast/savoury yeast flakes
3 tbsp apple cider vinegar
1 tbs olive oil
1/2 cup unsweetened non-dairy milk
1/2 tsp ground pepper
1 cup of diced mushrooms
1 tsp of paprika
3/4 tsp black salt
1 tbs of nutritional yeast to serve
Mix together the buckwheat flour, arrowroot, and salt until combined.
Add the thickened psyllium and water mix, oil, and 6 tsp of the water.
Mix into a dough with your hands. It should be a bit moist but not sticky. If flaky and dry, add the remaining water until desired consistency. If too sticky, add more buckwheat flour.
Bring a medium sized pot of water to a boil. You can add a splash of oil to help with sticking.
Divide the dough into two smooth balls. Flour your surface with more buckwheat flour and roll out one dough ball as thin as you can. It should be like elastic and easy to roll out.
Using a knife create thin strips. Sprinkle with more buckwheat flour to prevent sticking together.
Pour into the boiling water in two batches and cook for approximately 2 minutes. Drain and serve immediately.
Sauté zucchini and garlic cloves on high, in a pan with water or a small amount of olive oil for 10 minutes until soft and cooked through.
Blend zucchini and garlic with 1 tablespoon olive oil, nutritional yeast/flakes, apple cider, non-dairy milk, and ground pepper. Blend until very smooth and creamy.
In the same pan brown up your mushrooms and paprika over medium heat. Once crispy and golden brown reduce the heat to low, add the spaghetti and sauce and toss to combine well.
Serve immediately with more nutritional yeast/savoury yeast flakes and leafy greens.