1 serving


1 tbsp (coconut) oil, 150 grams of raw zucchini spaghetti, 1 clove of garlic (finely chopped), 75 grams of mushrooms (coarsely chopped), 1 piece of vegan salmon (cut into coarse pieces), 1-2 tbsp of vegan herb butter, 1 teaspoon of gold syrup , salt and pepper to taste.

Step 1

Place the pan on the stove and heat the oil in the pan.

Step 2

Fry your garlic clove in the pan and then add the mushrooms and vegan salmon. When the mushrooms and salmon are nicely colored, you can add 1-2 tbsp vegan herb butter.

Step 3

Add the raw zucchini spaghetti and season with 1 teaspoon gold syrup and possibly some black pepper and salt.

Step 4

Spoon your zucchini spaghetti with vegan salmon into a deep plate or into your boho tiffin. Do you want to take it with you? Then let it cool down thoroughly before sealing the boho tiffin. Also tasty to eat cold!