25+ Fantastic Spiralizer Recipes

by Alena

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!

If you’re new to this topic, be sure to check out our guide on how to make spiralized vegetables and if you’re interested in low-carb recipes, find our collection here.

Enjoy the following hand-selected spiralizer recipes and don’t forget to print and rate our exclusive recipe at the end!

Fantastic Spiralized Vegetable Recipes

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We hope you enjoyed our list of great vegan spiralizer recipes! Have you tried any of them? Let us know in the comments below and feel free to Pin this article here!

four vegan spiralizer recipes with veggies from zucchini with pesto, raw pad thai, butternut squash with mushrooms and carrot salad

25+ Best Spiralizer Recipes

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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!

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. Taste and adjust to preferences, then serve warm on its own or alongside some crusty bread.

Notes

  • 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.

Nutrition Information:
Yield: 2 Serving Size: ½ recipe
Amount Per Serving: Calories: 404Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1230mgCarbohydrates: 80gFiber: 19gSugar: 15gProtein: 22g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena 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.

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