From zoodles to swoodles and more, these fantastic vegan spiralizer recipes are sure to increase your vegetable intake in the most fun and delicious way! Find crunchy salads, crispy fries, comforting soups and delicious sauces for your spiralized vegetables in this list.
Do you own a spiralizer? If so, you probably know how much fun it is to create different shapes out of your veggies. One of the most common vegetables to spiralize is zucchini, and it sure is versatile!
But we wanted to move beyond zoodles in this article and introduce you to vegetable noodles made from foods like bell pepper, sweet potatoes, butternut, celery, carrots or cucumber.
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Sounds exciting, right? It’s a great way to make a fun light vegan dinner or to spice up your vegan salads by adding some spiralized beets. This helps add more raw food into your diet, too!
This beautiful Pad Thai salad is loaded with colorful spiralized vegetables and creamy peanut sauce. It’s a comforting and crunchy vegan summer dish and most delicious when topped with some baked tofu, edamame and cashews.
Swap your spaghetti with meatballs for zucchini noodles with beanballs to add more plant-based foods on the dinner table! Made with black beans, carrots, mushrooms, oats and a handful of delicious spices, the vegan meatballs are cooked in marinara sauce and served over low-calorie zoodles.
Spiralized butternut squash noodles in a creamy sauce with hearty mushrooms and lentils are perfect during fall or winter! This cozy and flavorful meal is cooked in under 10 minutes, gluten-free, low in calories and offers 13 grams of plant-based protein per serving. We simply love this idea!
These vegan burrito bowls have all the fixings of a burrito like spiralized bell peppers, black beans, pico de gallo and corn — minus the wrap! The brown rice is tossed in a zesty cilantro, lime and jalapeno avocado sauce to make green rice that you’ll want to serve with everything.
This customizable veggie bowl features spiralized carrots, protein-packed chickpeas, quinoa and a few other vegetables which you can dress in your favorite sauce! It’s a 30-minute meal prep-friendly lunch or dinner made from healthy whole plant-based foods that everyone will enjoy.
This colorful salad is made with spiralized sweet potato noodles, cabbage and lentils, then topped with sautéed onions, Swiss chard and a Dijon vinaigrette. It’s surprisingly filling thanks to the protein-packed lentils and starchy sweet potatoes and so delicious when topped with fresh herbs and toasted pine nuts!
Whenever zucchini is in season, this is a great go-to spiralizer recipe! Create a tasty homemade vegan walnut pesto in your food processor, make zoodles and toss everything until well-combined. It takes only 20 minutes from start to finish and is bursting with flavor and essential nutrients!
If you want to make a noodle dish with some added veggies while not skipping the delicious starchy noodles, make this 20-minute peanut soba noodle recipe with spiralized vegetables mixed in! So comforting, creamy and flavorful.
This rainbow noodle salad is a healthy, fun, and colorful dish that's made entirely of spiralized vegetables. A creamy avocado-lime dressing makes it extra flavorful! You will love the different textures and flavors like sweetness from beets and carrots, sharp chives and crunchy nuts.
Have you ever made spiralized sweet potato fries? They are a fun twist on your regular wedges or fries, ready in just 30 minutes and baked until crispy in the oven. If you like long shoestring potato strips, try this recipe and season your fries with everything from cajun spice, jerk seasoning or herbs!
Change up your pizza game and try this nutritious vegan pizza crust made with spiralized sweet potatoes! It’s a lighter and nutritious twist on traditional pizza, full of veggies and made from accessible kitchen staples.
This easy 30-minute low-carb dinner uses zucchini noodles instead of spaghetti which are cooked in the same pot as the homemade tomato sauce! Perfect for reducing clean-up time and really delicious when topped with some vegan cheese shreds or homemade nut parmesan.
Going to a picnic? Try this vegan pasta salad with colorful spiralized vegetables and briny artichokes tossed in a creamy tahini dressing. It’s like a big bowl of sunshine and ready in only half an hour!
A perfect 30-minute meal for squash and pasta lovers! Spiralized butternut squash noodles mingle with angel hair pasta, vegan sausage, kale, sage and a white wine pan sauce. One of the most satisfying spiralizer recipes full of flavor, filling starches and tasty veggie sausage.
Here’s a fun (and easy) spiralized take on traditional ratatouille made with spiralized bell peppers, zucchini, yellow squash and eggplant alongside a ton of Italian spices! It’s a really flavorful and healthy dinner idea that can be enjoyed it as is or served with spaghetti or crusty whole-grain toast!
Have you ever spiralized celery root? This colorful salad shows you how to serve this food in a fun way alongside some carrots, homemade mustard dressing and topped with roasted pumpkin seeds. You can also find lots of customization ideas in the article!
This colorful, light and refreshing salad takes only about 15 minutes to prepare with a few simple and fresh ingredients, but it’s a real summer treat. The tangy tartness from the green apple and the licorice taste from the fennel get perfectly balanced out with a delicious sweet mustard dressing, the fresh, juicy and ripe cherries, and the crunch and texture of the zucchini and lentils. Try it with some vegan feta!
Swap the rice noodles for spiralized sweet potato “noodles”, add some ginger, garlic, unsweetened peanut butter, lime juice and tamari and enjoy a healthier version of this classic Asian dish! It’s naturally gluten-free, vegan and ready to enjoy in 40 minutes.
Baked spiralized sweet potato coated in a mixture of spices and served with arugula, chickpeas, pomegranate seeds, creamy avocado and crunchy sunflower seeds make one very delicious combination! This vegan bowl is great during the festive period for a seasonal but nutritious lunch or dinner.
Check out this fantastic lighter version of a classic comfort dinner! Spiralized zucchini pasta gets mixed with a creamy vegan alfredo sauce to offer a healthy and filling 20-minute meal. The homemade sauce is made from common pantry spices, some nutritional yeast, miso paste and raw cashews!
Short on time? Make this 10-minute one-pot spiralized zucchini noodle miso soup with toasted sesame seeds! Only 7 simple ingredients are needed such as veggie broth, asparagus or green onion for this healthy plant-based dinner.
These crispy baked sweet potato spirals coated in garlic and chili powder are best served with some creamy guacamole! It’s a great vegan side or main dish and can be upgraded with a few bean patties on the side.
If you happen to find golden beet at your local store or supermarket, turn them into spiralized noodles and serve them in a spicy peanut butter sauce! This delicious and comforting light dinner for two is ready in only 20 minutes total and so satisfying.
Hearty, rich and incredibly delicious veggie Bolognese sauce on a bed of spiralized zucchini noodles is the ultimate lower-calorie comfort dish! When that pasta craving hits, but you want to include some more veggies in your diet, make this your go-to meal.
Another 30-minute meal, this flavorful coconut curry soup with sweet potato noodles is really tasty and fun to slurp! Totally family-friendly and hearty, it’s great for weeknights and can be customized to your liking.
More Healthy Recipes
If you liked these wonderful vegan spiralizer recipes, be sure to check out the following goodness next!
From zoodles to swoodles and more, these fantastic vegan spiralizer recipes are sure to increase your vegetable intake in the most fun and delicious way! Find crunchy salads, crispy fries, comforting soups and delicious sauces for your spiralized vegetables in this list. Don’t forget to try our easy veggie soup that’s ready in 30 minutes total and really customizable!
Spiralized Vegetable Soup
4 cups low-sodium vegetable broth (960 ml)
1 onion, diced
3 cloves garlic, minced
2 carrots, spiralized
1 medium sweet potato, spiralized
2 zucchini, spiralized
2 cups fresh spinach, chopped (60 g)
1 15-oz (420 g) can cannellini beans, drained
1 28-oz (800 g) can crushed tomatoes
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
Pinch of black pepper
Place a large pot over medium heat and add a few tablespoons of vegetable broth, onion and garlic to it. Sauté, stirring occasionally, for a few minutes until translucent.
Add the rest of the ingredients and bring to a boil. Let your soup simmer, covered with a lid, for 20 minutes or until all vegetables are soft.
Taste and adjust to preferences, then serve warm on its own or alongside some crusty bread.
This recipe is great for batch cooking and can be stored in the fridge for up to 5 days.
Feel free to use any legumes of your choice and swap zucchini for summer squash.
Sprinkle with some fresh herbs or vegan cheese if desired!
Find 20+ more vegan spiralizer recipes in the article above.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.