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Summer may be dwindling, but our appetites are as strong as ever. So we’re indulging in the season’s bountiful produce with this flavorful, raw dish from Emily Van Euw’s The Rawsome Vegan Cookbook. Noodles are replaced with beets, carrots, and zucchini, dressed with a simple-yet-delicious Thai-inspired sauce made with tamarind, ginger, garlic, and tamari, and finished with more fresh vegetables. The best part? It all comes together in just three easy steps! And, of course, if you’re a noodle-lover ready for fall, don’t miss the brand-new Comfort Food Issue of VegNews—filled with an entire feature on vegan macaroni and cheese—on newsstands now!


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