Veggie Bullet Recipes
So now that you’ve made the plunge, you’ve got this gorgeous, shiny machine on your kitchen counter! Time to crank it up and get it whirling! Spiralize, shred and slice your way into veggie paradise with the mouth-watering Veggie Bullet recipes I’ve included here! But don’t forget that the bullet comes with a cookbook featuring over 70 recipes! The super-charged possibilities are endless!
Sweet Potato “Spaghetti” Casserole
There’s nothing I love more than traditional macaroni with chicken, but let’s face it, this is a lot healthier, with less carbs, less sugar, more nutrients, and will keep you feeling fuller, longer.
- 1 Large Sweet Potato
- ½ Cup non-dairy “Cheese”
- ½ Cup Cherry Tomatoes
- ½ Sweet Onion
- 1 Teaspoon Garlic, minced
- 3 Tablespoons Olive Oil, split
- 1 Pound mushroom burgers, lentil burgers, or whatever you’re up for…!
- Salt, to taste
- Pepper, to taste
- 1 Cup Marinara Sauce
Steps to Prepare
- Preheat oven to 350 degrees F.
- Peel sweet potato and cut off both ends, creating a flat edge. Make sure the potato is thin enough to fit through the Veggie Bullet Spiralizer chute. Spiralize using the Veggie Bullet into a medium size bowl and set aside.
- Shred a block of “mozzarella” into a small bowl using the Veggie Bullet’s Shredding Blade and set aside.
- Quarter cherry tomatoes using a paring knife if not already done.
- Cut onion in half, remove outer layer, and slice using the Veggie Bullet’s Slicer Blade into a medium size bowl.
- Heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and sliced onion to the pan and sauté for 2 to 3 minutes.
- Add veggie or lentil burger mix and season with salt and pepper. Cook for 8 to 10 minutes, breaking into pieces and cooked or heated through.
- Transfer to an 8×8 oven-safe casserole dish.
- In the same cooking pan over medium high heat, add 1 tablespoon of olive oil and cook spiralized sweet potato for 8 to 10 minutes, or until tender.
- Transfer the cooked potatoes to the casserole dish, layering the “noodles” evenly on top of the meat.
- Top with fresh marinara sauce, shredded “cheese”, and tomatoes and bake for 10 minutes.
- Remove from the oven, and let it sit out for 2 to 3 minutes before digging in.
Healthy Double Chocolate Zucchini Muffins
Ready to hide some zucchini in your chocolate? Shredded zucchini combined with baked chocolate is scrumptiously moist, fluffy and chocolatey. The texture of this muffin is amazing, and no one will know that it’s made from gorgeous greens!
- 1 ¼ Cups Zucchini, shredded
- 1 ¼ Cups Oat Flour (see note)
- ¼ Teaspoon Sea Salt
- ½ Cup Raw Cacao Powder or Unsweetened Cocoa Powder
- ½ Teaspoon Espresso Powder or Instant Coffee (brings out chocolate flavor)
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 2 “Flaxseed Eggs” (see below)
- ⅓ Cup Pure Maple Syrup, Agave Syrup or Coconut Nectar
- 1 Teaspoon Pure Vanilla Extract
- 3 Tablespoons Unsweetened Applesauce
- ½ Cup Coconut or Avocado Oil, melted at high heat
- 1 Cup Dairy-Free Chocolate Chips (or chocolate chips of your choice)
Steps to Prepare
- Preheat oven to 350 F and line a 12 cup muffin tin with parchment paper baking cups
- Shred the peeled zucchini into a medium size bowl with your Veggie Bullet. With the unit powered off, switch to the shredder blade (make sure the side labeled “shred” is facing upward through the center spindle).
- Let the shredded zucchini sit on paper towels to drain excess liquid.
- In a large bowl mix the oat flour, sea salt, cacao powder, espresso powder, baking powder & baking soda.
- In a medium size bowl whisk eggs, maple syrup, vanilla extract, apple sauce, and coconut oil. Whisk.
- Add wet ingredients to dry ingredients. Mix well.
- Fold in the grated zucchini and the chocolate chips.
- Pour batter onto each muffin cup — 2 will be empty. Put a bit of water into the empty cups – no need for paper cuts in these.
- Sprinkle more chocolate chips on top of each muffin before baking.
- Bake for approximately 22-25 minutes.
- Instead of oat flour, you can also use spelt flour, gluten-free all-purpose flour, or whole wheat pastry flour.
- For each egg, add 1 tablespoon of ground organic flaxseed meal to 3 tbsp of water, stir well and allow it to sit for 2 mins to thicken before adding them to the batter.
Quinoa-Stuffed Bell Peppers
Quinoa-Stuffed Bell Peppers are made with fresh, organic veggies and topped with flavorful Carrot Top Pesto and nutrient-dense microgreens! They are so easy to make, and one of my favorites, because they will stay in an airtight container for up to 3 days, in the fridge, of course.
- 2 Bell Peppers, halved, scooped and seeded
- 1 Cup Baby Arugula
- ¼ Red Cabbage
- 8 Cherry Tomatoes, halved
- 1 Cup Quinoa, cooked
- ½ Tablespoon Almonds, toasted
- ⅛ Cup Carrot Greens
- ½ Clove Garlic
- ½ Tablespoon Grated Parmesan Cheese (optional)
- 1 Tablespoon Olive Oil
- ⅛ Teaspoon Salt
- ¼ Teaspoon Honey
- ⅛ Lemon, zested and juiced
Steps to Prepare
- To prepare the Carrot Top Pesto, add the toasted almonds, chopped carrot tops, garlic clove, Parmesan, salt, honey, lemon juice and zest, and extra virgin olive oil to a NutriBullet, food processor, or blender and process until the ingredients form an evenly-textured paste.
- Cook the quinoa according to the package directions. Set aside to cool.
- Lay cleaned bell peppers onto a clean surface. Scoop half of the quinoa into each bell pepper.
- Top with shredded cabbage, sliced grape tomatoes and microgreens. Garnish with Carrot Top Pesto (roughly 2 tablespoons per pepper).
Don’t have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Just add additional prep time and use more counter space.
Click here to order your Veggie Bullet and recipe book with over 70 recipes…!