Top 20 Spiralizer Recipes of 2017

Top 20 Spiralizer Recipes of 2017

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

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Monica says:
Gah I forgot how amazing the Buffalo Chicken bowls were! Adding that to my menu this week.
Ali Maffucci says:
Love that you were inspired by this post!
Deirdre says:
When you get time, will you do a video making the mini potatoe gratins. Thank yo
Meaghan says:
Thanks for the suggestion!
Debra says:
Thanks for the review. Ate many Spiralized recipes in 2017. Thankful for you and your recipes. Looking forward to your new cookbook Ali in 2018. Hugs.
Jennifer says:
I would love it if you could make a few Keto inspired or low carb inspired dishes! I love the sound of the potato dishes, but I can't eat potato. Maybe we'll see more of that in 2018? In the meantime, I still enjoy seeing your recipes and I will modify them as need. :)
Meaghan says:
Thank you so much for your feedback! We appreciate it!
Love reading and cooking all of your recipes , I have many favourites and always get compliments ,,, Love all that you do ,, ! enjoy youre little one :) they grow up so fast . Happy new year !! Dont rush the process ,stay with us ,, you are amazing just as you are ... 3 books already !! . Still enjoying the first one .. with love Angie Scorah
Kathy says:
I am so inspired by your simple recipes. I am encouraging all of my family and friends to follow you and your recipes and to turn a new lease on life with the exciting vegetable recipes you present. Wake up America. This is where we need to be! ... Inspiralized!
Meaghan says:
Kathy! You're amazing! Thank you for spreading the word!
Sue Ryze says:
Buffalo Chicken bowls are to die for!
Carly Glazer says:
So happy you like that one!

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.