courgetti, korean, vegan

leftover, low carb and lovely

If like me, you can’t help but make too much vegan fire sauce, you can use it make an excellent side-dish or light low-carb meal!


vegan fire sauce (about 2 tbsp)

10ml water

1 courgette

1 carrot

1 spring onion


  1. Add the sauce and water to a saucepan and cook at a low heat for 3 minutes to prevent the harsh raw garlic taste.
  2. Spiralise the courgette to get courgetti strands, and try not to make them too long or it gets hard to eat! I used a julienne peeler to cut my carrot, but any way you can thinly slice it is fine.
  3. Turn off the hob and toss the courgetti and carrot pieces through the sauce OFF the heat to prevent them going soggy.
  4. Then serve with copped spring onions and toasted sesame seeds.


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