Creamy Asian Mushroom Zucchini Spirals

by Niulife / Daisy from Scoop Wholefoods


4 cups mixed chopped mushrooms of your choice
1/4 tsp chilli flakes 1 tbsp Niulife Extra Virgin Coconut Oil1 cup coconut milk (try making your own using Niulife Organic Coconut Milk Powder!)
2 tbsp fresh peanut butter
Drizzle of sesame oil
2-3 tbsp Niulife Original Cocomino
3 tsp Niulife Vegan Fysh Sauce
1 heaped tbsp miso paste
Juice of 1 lime
4-5 spiralised zucchini’s
2 chopped spring onions
Coriander and sesame to garnish

Fry mushrooms until golden in coconut oil, add chilli flakes, coconut milk, peanut butter, Cocomino, Fysh sauce and a drizzle of sesame oil. Cook for a few minutes, then add miso and lime juice and stir into a creamy sauce. Add 1/2 cup water, zucchinis and most spring onion, leaving some to garnish. Cook until zucchini is softer but still has a bite and sauce is creamy. Serve with extra onions, chopped coriander and sesame seeds.