For the zucchini spaghetti
First, prepare the ingredients.
Then heat a pan with 1 tablespoon of olive oil and steam the white spring onion rings for 2 minutes.
Then add the garlic and 1 tablespoon of tomato paste and sauté briefly.
With 300 ml vegetable deglaze the diced tomatoes, 2 teaspoons Yaconsirup, 1 teaspoon tamari and 1 pinch of vanilla.
Stir and bring to a boil.
Season with salt and pepper, reduce the heat and simmer for approx. 10 minutes.
Then stir in 2 tablespoons of almond butter, 1 tablespoon of fine yeast flakes and 1 teaspoon of apple cider vinegar.
Then add the cherry tomatoes, green spring onion rings and 3 tablespoons of basil to the sauce, heat slightly and season with salt and pepper.
Heat 2 tablespoons of olive oil in another pan and fry the zucchini spaghetti for approx. 3 minutes; season with salt and pepper.
Arrange the zucchini spaghetti with the tomato sauce and serve.
Tip: enjoy with some Parmesan (vegan or not).
Nutritional values per serving