I love to eat vegan for some days of the week. I am not completely vegan. I still eat meat sometimes but I feel good eating vegan so I try to do it often. I am still not convinced that I will get enough proteins eating vegan since I can not eat beans.. but please let me know if you have more insight here eating AIP vegan food diet.

Root veggies pasta sauce

Here is a recipe when you feel you want something comfy and filling in your tummy. This gives a really creamy sauce that keeps you satisfied for a long time. Maybe after that long run, or after being out in the rain needing something warm and saturating. I hope you enjoy it.

This dish is so simple yet so flavorful! It’s:

Creamy

Rich

Savory

Garlicky

Warm

Comforting

& Surprisingly satisfying

Serving alternatives

This pasta sauce can also be served alone, just like a root veggie stew, without the pasta. This makes the dish a really cheap AIP dinner alternative. Here in Sweden, sweet potatoe noodles, which I use as pasta in this recipe, are quite pricey. Other AIP pasta alternatives are all kinds of zoodles, such as zucchini, carrot, root beet, sweet potatoe, etc which if you do the zoodles yourself, also are cheap alternatives.

If you dont have carrots or celeriac at home, please use any other root vegetables, it will work as well.

PREP TIME

10 minutes

COOK TIME

20 minutes

TOTAL TIME

30 minutes

Recipe (3-4 servings)

  • 4 carrots
  • 1/4 th of a swede
  • 1/4 th of a celeriac

(Or any other root veggies you have at home.)

  • 1 can (2.5 dl or 1 cup) of coconut cream (I use brand Garants coconut cream)

  • 1 onion
  • 1-2 cloves of garlic
  • 2cm fresh ginger
  • 1 teaspoon of himalayan salt (I use this brand Himalaya salt dreams)

  • 1 teaspoon if tumeric (I use this brand “Kockens ecological tumeric”

  • 2-3 table spoons of herbs, fresh or dried herbs (I used 2 table spoons of fresh basil and oregano)
  • 3 table spoons of apple cider vinegar (I use brand “Kung markatta”)

  • Olive oil or coconut oil for frying (I use garants coconut oil)

  • Sweet potatoe noodles (I brand imo)

How to do it;

Start with rinsing and peeling the root veggies. Peel the onions.

Shred the root veggies in smaller bits, I use the grater in my mixer.

Finley shop the onion and the garlic and the ginger.

Heat olive or coconut oil in a frying pan. Add the minced onion, the ginger and the garlic. Let it fry until it has nice colour.

Add the shredded root veggies. Let them fry until they are soft. Add more olive or coconut oil if needed.

Add 1 table spoon salt, tumeric and herbs and 3 table spoons of apple cider vinegar.

Add the coconut cream. Just stor it in and turn off the heat. This way you will keep the creaminess of the Garant coconut cream.

Cook the sweet potatoe noodles (amount for 4 persons) according to the instructions on the package (boil for 6min together with a little bit of salt). Or prepare zoodles of your choice.

Mix the root veggie stew together with the noodles/ zoodles. Add salt if needed.

Serve with ruccola, fresh herbs or other raw veggies of your choice!

I hope you like it!

Notes, brands etc

I show the brands that I use because I think that this information can be so informative. Not all spices or coconut milks etc out there are compliant according to the AIP. And it is so much easier to go to the grocerystore knowing which products that are compliant.

I try to eat as much ecological products as possible so when you go grocery shopping, look for ecofriendly.

Did you make this recipe?

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