OK, OK, you know all about zoodles. You’ve maybe even riced a cauliflower a couple times. Since you’re such a pro, it’s time you try transforming other vegetbales into your favorite carbs. Yes, zucchini does a lot in this department, but check out these 14 ways to use mashed beets, shredded broccoli, sliced parsnips, and more to get your daily fix of pizza, fries, and all the lick-your-fingers-good kind of carby foods in-between.
So you want to use something other than bread to contain that burger? You actually can use veggies (just please don’t use half an avocado… ). Take those frozen burgers out of the freezer and start ricing or spiralizing.
Don’t even get us started on our deep feelings for pizza. We’d eat it every night if it wouldn’t start to feel redundant… but now we can. Thank the food blogger gods for playing around with mushy vegetables in order to make the most satisfying pizza crusts ever to be found in the produce aisle.
Oh, bread. We love you so! And while we always have an emergency loaf of Ezekiel in the freezer, we’re way into breaking down our favorite veg into a loaf these days. Though possibly a little weird on PB&J, nearly every other sandwich topping would be at home nestled between two slices of carrot or broccoli flatbread.
Tots, fries, chips—potatoes are basically in everything we want to eat. In order to not feel like a stuffed potato every day, we’re super pumped about these veg-ified versions.
We know you’re about to say, “Does my gluten-free pasta really have more carbs than these veggie versions?” Answer: Maybe not, but we guarantee way better flavor and texture… and isn’t that why we eat pasta or a giant grain bowl anyway?