Veggie Noodle Co - Ready to eat spiralized vegetable noodles

Veggie Noodle Co.
Veggie Noodle Co.

Veggie Noodle Co - Ready to eat spiralized vegetable noodles

Veggie Noodle Co.

Veggie Noodle Co - Ready to eat spiralized vegetable noodles

Veggie Noodle Co.

Veggie Noodle Co - Ready to eat spiralized vegetable noodles

 

Simple But Twisted

Why Veggie Noodles?

At Veggie Noodle Co., we believe in simple nutrition. That’s why we make spiralized vegetables with nothing to hide. You can eat ‘em raw, sautéed as an alternative to pasta, sauced, sidelined, in a salad, or as a soup. Our veggie spirals are compliant with every possible diet — unless for some weird reason your diet says no veggies at all! Less prep work. Less clean up. More veggies. More fun. Veggie Noodle Co. Simple but twisted.

Fork showing delicious noodles twisted on it. Fork showing delicious noodles twisted on it. Fork showing delicious noodles twisted on it. Fork showing delicious noodles twisted on it.
 

Our Products

Recipe

~with~

sauce

This dish is hot! And it’s also spicy. With a good amount of red pepper flakes it packs enough heat to hold it’s own in a karate kicking contest. Try it if you think you’re tough enough.

Recipe

~as a~

side

Mamma mia! This fresh side with basil and mushrooms makes a perfect side to any Italian carb-fest you may find yourself getting into.
Happy napping!

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RECIPE
garlic
onion
cheese
SPICY PARMESAN-GARLIC SAUCE
3 Minced Garlic Cloves
1/4 C Grated Parmesan
1 C Roughly Chopped Parsley
1/2 TSP Pepper Flakes
1/2 C Extra Virgin Olive Oil
1/2 C Vegetable Stock

Heat oil in a large saucepan over medium heat. Add garlic, stirring, for 30 seconds, make sure it doesn't brown. Add the vegetable stock, red pepper, salt, and parsley and sauté for 1 minute. Toss Veggie Noodle Co. Zucchini Noodles into the sauce, sauté until combined and stock reduces, then top with parmesan and enjoy!

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RECIPE
jar
onion
pepper
MEDITERRANEAN NO-PASTA SALAD
1/4 C Balsamic Vinegar
1/4 Diced Red Onion
2/3 C Plus 1 TBSP Olive Oil
2 Diced Pepperoncini Peppers
1/3 C Sundried Tomatoes
1.5 OZ Crumbled Fresh Feta
1/4 C Julienned Basil
2 TSP Dijon Mustard

Make vinaigrette: whisk vinegar, mustard, salt and pepper to taste in a bowl and gradually whisk in 2/3 cup oil until smooth, set aside. Heat skillet on medium-high heat, add olive oil and Veggie Noodle Co. Zucchini Noodles until softened, remove from heat, add tomato, basil, onion and pepperocini, toss with vinaigrette and feta, add your favorite protein (optional) and enjoy!

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RECIPE
bell_pepper
onion
mushroom
ZUCCHINI WITH FRESH BASIL AND MUSHROOMS
2 TBSP Olive Oil
4 OZ Diced White Mushrooms
1 Thinly Sliced Medium Onion
2 Medium Tomatoes Diced
1 Diced Bell Pepper
12 Basil Leaves Julienned

Heat skillet over medium-high heat. Add olive oil, onions, and garlic. Saute until onions are softened. Add bell pepper, and mushrooms, cook until fork tender, about 6-8 minutes. Add tomatoes and Veggie Noodle Co. Zucchini Noodles until warmed through. Stir in basil and cook for 1 minute, top with shredded parmesan cheese (optional) and enjoy!

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RECIPE
beans
jalepeno
lime
JALEPEÑO-LIME BEAN AND AVOCADO SOUP
1 Minced Garlic Clove
1/3 C Diced Red Onion
1 TSP Cumin, Paprika, Oregano
1/2 Seeded Jalepeño
1 TBSP Olive Oil
2 TSP Fresh Squeezed Lime Juice
1 C Black Beans
1 TBSP Chopped Cilantro
3 C Low-Sodium Broth
1 Cubed Tomato
1 Sliced Avocado

Heat skillet on medium-high heat, add olive oil and onion, cook until softened. Add jalepeño and lime juice, cook for 1 minute — then add tomatoes, spices and black beans, cook for 2 minutes. Bring to a boil then reduce to simmer for 10-15 minutes, stirring occasionally. Add cilantro, avocado and Veggie Noodle Co. Zucchini Noodles, stir for 2 minutes until softened. Add salt and pepper to taste. Divide between 2 bowls and enjoy!

Recipe

~as a~

salad

With these pepperocinis, sundried tomatoes and feta, you’ll feel like you are on the beaches of Santorini even if it’s mid-day and you’re still on the couch in your jammies.

Recipe

~as a~

soup

The coolness of the zucchini and avocado in this dish offsets the heat from the jalepeño. With the time you save using Veggie Noodle Co., you can drink a margarita or two, or three, or even a pitcher!

Recipe

~as a~

main

This recipe has a balsamic reduction and if you keep eating our noodles, this could lead to waist reduction– only you won’t feel like you’re dieting because dieting sucks, unlike this dish.

Recipe

~as a~

side

This recipe disguises itself as a super simple side dish, but when you eat it, it unveils itself as the sidekick to any dish that packs a garlic punch, KAPOW!

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RECIPE
garlic
onion
cheese
NO-CARB BRUSCHETTA WITH BALSAMIC REDUCTION
1/2 Pint Halved Cherry Tomatoes
4 oz Sliced Bocconcini mozzarella
basil leaves

To make reduction: In a small sauce pan bring balsamic vinegar and sugar to a boil, reduce to a simmer for 20-30 minutes, remove from heat and set aside. The sauce will thicken as it cools. Then heat olive oil in skillet over medium-high heat, add Veggie Noodle Co. Butternut Spirals for 3-4 minutes until al dente. Remove and place in bowl. Top with a line of mozzarella with basil leaves sandwiched between each slice. Add tomato and drizzle with balsamic vinegar reduction. Season with fresh ground pepper and enjoy!

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RECIPE
jar
onion
pepper
UP BEET SALAD
1/4 C Balsamic Vinegar
1/4 C Extra virgin olive Oil
1 TBSP Dijon
1 TBSP Brown Sugar
2 C Baby Spinach
1 C Julienned cucumber
1/2 C Cubed Beets
1/4 C crumbled Goat Cheese

In a small bowl, whisk balsamic vinegar, dijon, andbrown sugar with extra virgin olive oil and season to taste. In a separate bowl, toss Veggie Noodle Co. Butternut Spirals, spinach, cucumber, cubed beets with mixed dressing. Add salt and pepper to taste and top with goat cheese. Enjoy!

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RECIPE
bell_pepper
onion
mushroom
SUPER! SIMPLE SIDE
2 TBSP Olive Oil
2 Minced Garlic Cloves
2 Sprigs Rosemary, Finely Chopped

Heat olive oil in skillet on medium-high, add garlic and cook until aromatic. Add Veggie Noodle Co. Butternut Spirals and cook 2-3 minutes until al dente, add salt and pepper to taste. Sprinkle in rosemary, toss, remove from heat and enjoy!

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RECIPE
beans
jalepeno
lime
HEARTY QUINOA SOUP
32 OZ CHICKEN OR VEGETABLE BROTH
1/4 C 1/4" CUBED CELERY
1/4 C 1/4" CUBED ONION
1/4 C 1/4" CUBED CARROTS
2 TBSP OLIVE OIL
FRESH THYME
1 C COOKED QUINOA
WATER (IF NEEDED)

In large sauce pan heat olive oil, add onion, celery and carrots, cook until onions are translucent and carrots are soft, add garlic and remaining olive oil, season with salt and pepper. Add broth, bring to boil and lower to simmer for 8-10 minutes. Add Veggie Noodle Co. Butternut Spirals, thyme leaves, and quinoa– adding water if soup is too thick, season to taste. Heat through, serve and enjoy!

Recipe

~as a~

salad

This salad is so good that it beets all the other salads. With an up-beet color palette, this dish doesn’t beet around the bush when it comes to taste. So don’t skip a beet and eat this salad.

Recipe

~as a~

soup

Winter is coming! As it does every year. So make this soup and feel warm enough to fight off the cold and you know, make it if you’re hungry.

Recipe

~as a~

main

This dish is good. It looks good, it smells good and it tastes good– and it’s good for you. The catch? It’s basically comfort food. So if you feel emotional, make this dish and ditch the guilt.

Recipe

~as a~

side

Beets + Avocados = L.O.V.E.
That is all.
Enjoy.

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RECIPE
egg
sweet_potato
basil
SWEET-BEET POTATO HASH WITH EGG ON TOP
1 TBSP Extra Virgin Olive Oil
1 tsp dried rosemary
3 tbsp balsamic vinegar
2 C packed spinach
1 medium onion cut into 1/2" cubes
4 oz cremini mushrooms, cut in half
1 Roasted Sweet Potato, cut into 1/4" cubes
4 Large Fresh eggs, cooked sunny side up

Heat olive oil in a large skillet over medium-high heat, add onion, and cook until translucent. Add rosemary and cook until fragrant, then add mushrooms and cook until soft and releasing juices. Add roasted sweet potato and balsamic vinegar, let vinegar reduce (about 4 minutes). Add spinach and Veggie Noodle Co. Beet Spirals and cook until spinach wilts and noodles are warmed through. Add salt and pepper to taste and top with fried eggs and enjoy!

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RECIPE
jar
mint
salad
DELICIOUS BEET SALAD
1/2 C EXTRA VIRGIN OLIVE OIL
2 TBSP Lemon Juice
2 TBSP Balsamic Vinegar
1/2 C Goat Cheese, Crumbled
6 Cubs Arugula
1/4 C Pistachios, Shelled
1/4 C Mint Leaves, Juliened
1/4 C Chives, Chopped

Sauté Veggie Noodle Co. Beet Spirals in 2 tbps of olive oil, pull from heat and set aside. Whisk lemon juice, balsamic vinegar and remaining olive oil, adding salt and pepper to taste. Pour over Veggie Noodle Co. Beet Spirals and let cool in refrigerator for at least one hour and up to 24 hours. Add cool noodles to arugula, making sure to include remaining vinaigrette, toss and top with goat cheese, pistachios, mint and chives and enjoy!

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RECIPE
bell_pepper
onion
mushroom
BEETS AND AVOCADOS
1 Large Avocado
1/4 C mint leaves, juliened
Juice of 1 lime
1/2 C Extra Virgin Olive Oil
1 small fennel bulb, thinly sliced
1 small red onion, thinly sliced

Sauté Veggie Noodle Co. Beet Spirals in 2 tbps of olive oil, pull from heat and set aside. Whisk lime juice and remaining olive oil, add salt and pepper to taste. Add avocado, fennel, onion, and mint to Veggie Noodle Co. Beet Spirals, toss with olive oil and lime juice mixture and enjoy!

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RECIPE
beans
jalepeno
lime
TRADITIONAL BEET BORSCHT
6 C vegetable Broth
2 Carrots, Peeled and Grated
3 Cloves Garlic, Minced
1/2 Head Red Cabbage, Shredded
14.5 oz Can Diced Tomato
1/4 C Fresh Lemon Juice
1 tbsp fresh dill
1 tbsp Sugar
3 Medium Potatoes Cut in 1/2" Cubes
1 Small Red Onion, Finely Chopped
Sour Cream (optional)

Add broth, carrots and potatoes to a large pot, bring to a boil and cover, continue to boil for 15 minutes, then add onion, garlic, cabbage, and tomato, continue to boil for 5 more minutes. Turn soup down to a simmer, add Veggie Noodle Co. Beet Spirals and cook until noodles lose color. Add dill, sugar, salt and pepper to taste, stir to dissolve sugar. Top with a dollop of sour cream and enjoy!

Recipe

~as a~

salad

Beets are here to stay, and after having this salad, we’re pretty sure you won’t be kicking them out of the kitchen anytime soon. So go ahead and change your FB status because you’re in a relationship– with beets.

Recipe

~as a~

soup

A soup to make any babushka proud! But we cut the cooking time in half by adding our beet spirals. Speaking of babushka, don’t forget to call yours with the time you saved. Nostrovia!

Recipe

~with~

sauce

This quick and simple recipe will make you question how much time you’ve spent on those elaborate meals that come out less delicious. Don’t worry, we thought about how much time you wasted, too.

Recipe

~as a~

side

There are no canned products in this recipe, no marshmallows either. Just a warm side dish that will channel your youth without pickling your insides with a bunch of preservatives.

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RECIPE
pine_nut
garlic
basil_leaf
SWEET POTATO WITH EASY PESTO
2 Garlic Cloves
2 C Packed Basil Leaves
1/4 C Pine Nuts
1/2 C Freshly Grated Pecorino
2/3 C Extra Virgin Olive Oil

Combine the basil, garlic, and pine nuts in a food processor and pulse until you have a coarse texture. Slowly add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper to taste, combine with sautéd Veggie Noodle Co. Sweet Potato Noodles. and cheese, top with remaining oil and enjoy!

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RECIPE
garbanzo
onion
bell_pepper
WARM ASIAN NOODLE SALAD
1/2 Can Drained Garbanzo Beans
1/4 Diced Red Onion
2 TBSP Olive Oil, Divided
1/3 C Asian Peanut Dressing
1 Diced Yellow Bell Pepper

Heat oven to 400°. Dry rinsed garbanzo with a paper towel, spread out on a baking sheet, coat with 1 tbsp of olive oil. Place in heated oven for 35 minutes until crunchy. Once beans are finished, heat skillet on medium-high heat, add olive oil and Veggie Noodle Co. Sweet Potato Noodles until softened. Remove from heat, add bell pepper, onion and roasted garbonzo beans, toss with asian peanut dressing, add your favorite protein (optional) and enjoy!

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RECIPE
butter
apple
cinnamon
SWEET POTATO WITH APPLES AND PECANS
1 1/2 TBSP Butter
Juice of 1/2 Lemon
1/2 TSP Ground Cinnamon
1 TSP Extra Virgin Olive Oil
2 Granny Smith Apples, Peeled and Cut into 1-Inch Dice
1/4 C Coursely Chopped Pecans

Preheat oven to 350°. Toss apples with lemon juice, olive oil and salt to taste. Lay out on cooking sheet and cook in oven for 10 minutes, then sprinkle pecans over the apples and continue to heat in the oven for another 5 minutes. Heat skillet over medium-high heat and add butter, add Veggie Noodle Co. Sweet Potato Noodles and add cinnamon until warm. Stir in cooked apples and pecans, enjoy as a side!

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RECIPE
egg
scallion
ginger
SPICY GINGER SCALLION AND EGG DROP SOUP
1 TBSP Minced Ginger
1 TBSP Low-Sodium Soy Sauce
1 TBSP Olive Oil
2 C Vegetable Broth
1/2 C Chopped Scallions
1/2 C Water
2 TSP Sherry Vinegar
1 Large Egg Beaten

Place a large saucepan over medium heat and add oil. Once oil heats, add in the ginger and cook for about 1 minute. Add sherry vinegar, soy sauce, vegetable broth and water. Bring to a boil. Once broth boils, slowly add in the egg while stirring the broth. Add in the Veggie Noodle Co. Sweet Potato Noodles, scallions, and season with pepper to taste, cook for 2 minutes. Divide between 2 bowls and enjoy!

Recipe

~as a~

salad

We are actually giving you two recipes here, so you’re welcome. Roasted garbanzo beans are delicious, especially on our sweet potato noodles. Go nutty with it.

Recipe

~as a~

soup

With just enough ginger to give this dish satisfying heat, this new version of a Chinese take-out classic will comfort you and save you the tip money for the delivery guy.

 

Save Time

Make Your Own Noodles

+ Buy veggies

+ Wash and cut veggies

+ Spiralize into noodles

+ Cook noodles

+ Clean spiralizer

20 minutes

~or~

BUY VEGGIE NOODLE CO.

4 minutes!

+ Buy Veggie Noodle Co. veggies

+ Cook noodles

+ Clean up!

Well that’s awkward, there’s
nothing else to put in this space.
 

Where To Buy

FIND VEGGIE NOODLES AT A GROCER NEAR YOU.


Find a Location
 

About Us

Mason Arnold

Mason Arnold
Founder, CEO, Veggie Nerd

Mason Arnold may be the world's first self-proclaimed Veggie Nerd. "Why would anyone want to be a Veggie Nerd?" you might ask. Well if you're going to be nosey about it, Mason has a tendency to geek out over the science and versatility of vegetables. And as you can imagine, it's super embarrassing to be seen with him in the produce aisle. Which brings us to Mason's company, Veggie Noodle Co. READ MORE

Mason founded Veggie Noodle Co. for two reasons: 1. Veggie Noodles are wonderful. 2. He loves his family.

That second reason is really the most important because it’s the driving force behind the company. You see, Mason’s family has dietary restrictions, which contributes to their gluten-free way of life. So Mason developed his own brand of Veggie Noodles — which feeds his family and many others who want to eat smarter while having fun in the kitchen. For Mason, it’s all about inspiring others to be creative with a healthy pasta alternative.

Veggie Noodle Co. isn’t just a fun start-up business for Mason. It’s the next step in his journey to innovate with sustainability. Mason founded Greenling — an award-winning local and organic food delivery service in Austin and San Antonio.

From his chemical engineering background to the organic practices legislation he’s helped passed, Mason has been a Veggie Nerd a long time. Mason knows vegetables. And he knows the value in keeping them simple. Simple but twisted.

 

Contact Us

~on~

SOCIAL


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~by~

Phone


512-200-3337

~or at~

Office


3913 Todd Ln

Ste 618

Austin, TX 78744