Healthy Recipes

Published on January 29th, 2014 | by Andrea Bertoli

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Black Bean Noodles! Gluten-Free, Vegan and AWESOME!

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beans and veggies, in a whole new form!

We just started stocking these new noodles at our local health foods store, and I am super stoked that I finally listened to my black noodlesF0_0700_0525_614_5DSC5028FFcoworkers’ recommendation and bought some. OMG, these noodles are delicious.

Opal Exports makes three varieties of noodles made from mung beans, black beans or soybeans– certified organic, free of gluten, dairy and GMOs. These noodles are loaded with all the protein and fiber that you find in beans, but with the convenience and comfort of noodles. How they make noodles from just beans and water I am not sure, but who cares?! They are awesome.

The following recipe is a nice way to feature the noodles; served with some roasted vegetables and not too much sauce to really let the color and flavor of the noodles shine. You could, of course, serve the noodles with your favorite homemade marinara sauce or cheesy sauce, and that would be awesome too.

Roasted Vegetable Pasta with Black Bean Noodles

Miso Dijon Dressing
¼ cup olive oil
2 Tablespoons prepared Dijon mustard
2 Tablespoons miso
2 Tablespoons lemon juice + more to taste
Pinch red pepper flakes
Sea salt and black pepper to taste
Pasta and Vegetables
3 cups finely chopped cauliflower
2 cups finely chopped broccoli
2 cups chopped fresh tomatoes
1 cup finely chopped carrot
1 cup minced red onion
1 (7 ounce) package black bean noodles
Nutritional yeast for garnish

  1. Whisk together all Dressing ingredients in a small bowl. Set aside.
  2. Preheat oven to 400º.
  3. In a large bowl, toss together cauliflower, broccoli, tomatoes, carrots and onions. Pour half the dressing onto the vegetables and toss to coat. Layer evenly onto a baking sheet. Bake for 30 minutes, or until vegetables are slightly browned and soft.
  4. Meanwhile, cook black bean noodles according to package directions. Drain and toss with remaining dressing while still warm. Divide into serving bowls and top with roasted vegetables. Garnish with extra lemon juice and nutritional yeast. Enjoy! Makes 4 servings.
  5. Notes: These noodles make excellent leftovers, because they don’t get sticky and gross like regular pasta. Make a double batch and reheat as needed for even quicker meals throughout the week!
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how pretty is this meal?

 







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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, and Eat Drink Better. Find more from Andrea on Facebook and Instagram



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