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Inspired by the wisdom of sage, the sauce in this dish is a rich and indulgent blend that will leave you craving more. Combining coconut milk, walnuts, sage, and maple syrup yields a harmonious blend when paired with the pungency of shallots, the earthiness of kale, and the depth of garlic, resulting in a truly captivating sauce. This delectable dish is perfectly harmonized when served alongside its ultimate partner: tender and delicious sweet potato noodles. Here’s a cozy, autumnal recipe that comes together in just 15 minutes:
Vibrant Sweet Potato Noodles with Kale and Walnut-Sage Sauce: A Vegan DelightSweet potatoes 2 large
Noodles (zucchini or yellow squash work well too) 1 cup
Kale 2 cups
Walnuts 1/4 cup
Sage 2 tablespoons
Olive oil 1 tablespoon
Salt to tasteDiscovering the Delight of Sweet Potato Noodles with Kale and Walnut Sage SauceSweet Potato Noodles with Kale and Walnut Sage Sauce (Vegan)
Vibrant Sweet Potato Noodles with Kale and Walnut-Sage Sauce: A Vegan Delight
Sweet potatoes 2 large
Noodles (zucchini or yellow squash work well too) 1 cup
Kale 2 cups
Walnuts 1/4 cup
Sage 2 tablespoons
Olive oil 1 tablespoon
Salt to taste
Noodles (zucchini or yellow squash work well too) 1 cup
Kale 2 cups
Walnuts 1/4 cup
Sage 2 tablespoons
Olive oil 1 tablespoon
Salt to taste
- Two tablespoons of high-quality extra virgin olive oil.
- 1 large shallot, finely cut
- 1 large garlic cloves minced
- 1/3 cup walnuts, with an additional 2 tablespoons for good measure.
- 1 can coconut milk
- 1 teaspoon fresh sage
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Two cups of kale, de-stemmed and cut into manageable, bite-sized portions.
- 2 large sweet potatoes spiralized
Discovering the Delight of Sweet Potato Noodles with Kale and Walnut Sage Sauce
- Combine coconut milk, fresh sage leaves, pure maple syrup, and 1/3 cup of chopped walnuts to create a unique blend. Set aside.
- Heat a spacious skillet over a moderate flame to a medium temperature. Add one tablespoon of olive oil to the pan, followed by a finely chopped shallot, and cook for 2-3 minutes or until the shallot is tender and translucent, stirring occasionally. Infuse the dish with the pungent flavor of garlic by adding it to the pan and cooking for a tantalizing 30 seconds. Subsequently, introduce curly-leafed kale into the mixture and allow it to simmer for five minutes, ensuring the greens retain a satisfying crunch amidst tenderizing.
- Walnut sage sauce added; cooked for an additional minute to ensure the flavors are thoroughly incorporated and the sauce is heated through.
- While sautéing in a moderate-sized skillet, incorporate one tablespoon of olive oil and stir-fry the sweet potato noodles for approximately five minutes, ensuring consistent stirring throughout the cooking process. Add two tablespoons of water to generate a gentle steam, then permit the mixture to simmer undisturbed for an additional five minutes, ensuring that the sweet potato noodles attain the perfect level of tenderness. You can cook them for a longer period to achieve a slightly softer texture, if desired. Carefully stir in the cooked sweet potato noodles, ensuring they’re thoroughly coated with the savory sauce.
- Savor immediately with an added sprinkle of chopped walnuts and, for the ultimate sage enthusiast, a pinch more atop.
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