Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp
Try this Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp recipe
Try this Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp recipe
- salt and pepper
- salt and pepper to taste
- for the sauce:
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- for the pasta:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon nutritional yeast
- chopped parsley to garnish
- 1/2 cup raw cashews soaked for at least 2 hours and then drained
- 1/4 cup vegetable broth + 2 tablespoons + more for thinnin
- 2 large kohlrabi peeled blade c, noodles trimmed
- 1/2 pound shrimp cleaned deveined, deshelled
- 2 teaspoons cajun seasoning (or mix together 1/2 teaspoon garl 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon dried oregano)
- Carbohydrate 9.65931194450293 g
- Cholesterol 0 mg
- Fat 12.9514633333333 g
- Fiber 1.71458888716191 g
- Protein 5.36473611111369 g
- Saturated Fat 2.416117 g
- Serving Size 1 1 Serving (107g)
- Sodium 55.2798541666735 mg
- Sugar 7.94472305734103 g
- Trans Fat 0.591968666666667 g
- Calories 166 calories
Step-by-step
- Make the sauce: add all the sauce ingredients to a blender and blend until creamy. Pour into a small saucepan and simmer over medium-high heat. Reduce heat to low and keep warm.
- Heat oil in a large skillet over medium-high heat. Add kohlrabi noodles, season with salt and pepper, and cook until al dente (about 5 minutes).
- While kohlrabi cooks, combine shrimp, olive oil, Cajun seasoning, salt, and pepper in a bowl. Toss to combine.
- Once kohlrabi is cooked, transfer to a bowl, tent with foil, and return skillet to medium-high heat.
- Add shrimp to the skillet and cook about 2 minutes per side, until opaque.
- Pour the sauce over the kohlrabi noodles and toss. Divide onto plates and top with shrimp.
- Garnish with parsley and serve immediately.
Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp: A Weeknight Delight
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp recipe has become a staple in our weeknight dinner rotation. It's surprisingly easy to make, packed with flavor, and feels incredibly indulgent without the guilt.
The beauty of this dish lies in its versatility. Kohlrabi, a root vegetable often overlooked, adds a delightful crunch and subtle sweetness that perfectly complements the creamy vegan Alfredo sauce. The Cajun-spiced shrimp brings a vibrant kick, balancing the richness of the sauce. I've adapted this recipe from several sources, tweaking it to suit our family's preferences and my busy schedule. The result is a vibrant, flavorful, and satisfying meal that’s ready in under 30 minutes.
One of my favorite aspects of this recipe is its adaptability. Feeling adventurous? Swap the shrimp for chicken or tofu. Want a spicier kick? Add a pinch more cayenne pepper to the Cajun seasoning. Don't have fresh parsley? Dried parsley works just as well. The possibilities are endless, making this a perfect recipe for experimenting and creating your own unique variations.
The prep work is minimal. Spiralizing the kohlrabi is a quick process, and if you’re short on time, you can even use a vegetable peeler to create thin ribbons instead. The vegan Alfredo sauce is incredibly simple to make; it’s a testament to how a few quality ingredients can transform a dish. The key is using good-quality cashews, which provide the creamy texture, and adding enough vegetable broth to achieve your desired consistency. And don't forget the Cajun shrimp! The combination of spices creates a bold, savory flavor that beautifully contrasts with the creamy sauce and the fresh crunch of the kohlrabi.
This recipe isn’t just about a quick meal; it's about creating a delicious and healthy dining experience without sacrificing time or effort. It’s a perfect balance of healthy eating and satisfying cravings. The vibrant colors alone make it a feast for the eyes, and the combination of textures and flavors will leave you wanting more. This recipe is a winner in my household, and I'm confident it will become a favorite in yours as well. It’s a fantastic option for a weeknight dinner, a casual get-together, or even a light lunch. Give it a try and experience the deliciousness for yourself!
Tips and Tricks for Success:
- Soaking the Cashews: Soaking the cashews for at least two hours (or overnight) is essential for achieving a smooth and creamy sauce. It softens them considerably, resulting in a much smoother blend.
- Adjusting the Sauce Consistency: If the sauce is too thick, add more vegetable broth, one tablespoon at a time, until you reach your desired consistency. If it's too thin, simmer it for a few more minutes to thicken it slightly.
- Don’t Overcook the Shrimp: Overcooked shrimp will become tough and rubbery. Cook them just until they turn pink and opaque, about 2 minutes per side.
- Make it Ahead: You can prepare the vegan Alfredo sauce ahead of time and store it in the refrigerator. Reheat it gently before serving.
- Get Creative with Garnishes: Experiment with different garnishes, such as toasted nuts, lemon zest, or red pepper flakes, to add extra flavor and visual appeal.
This Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp recipe is more than just a meal; it's a testament to the fact that healthy eating can be both delicious and convenient. It's a recipe that I've cherished and shared countless times, and I’m excited to share it with you. Enjoy!
