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 Peanut Spaghetti Noodles One of my favorite restaurants as a teen and young vegetarian was a little place called La Salade in a neighborhood suburb to where I grew up. La Salade is long-shuttered (RIP) but way ahead of its time, offering salad dishes buffet-style and by the pound: some raw, some cooked, some vegetarian, some not, but a rare place that offered great options for local herbivores. One of the salads was something like this dish, and something I have long missed. Until now. With vibrant and rich Thai flavors and crunchy veggies, Peanut Spaghetti Noodles is something that will taste like much more effort than it actually is, especially because you can prepare it all while the noodles are cooking. Coming together quickly and with no need to be served warm (I think it tastes best cold and the flavors meld best then, too), this is perfect for potlucks or breezy lunches. Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Peanut Spaghetti Noodles 1 lb. spaghetti noodles, wheat or gluten-free 1 lb. vegan protein (optional) (I used Beyond Meat “seasoned chicken” but marinated tofu or seitan would work equally well) 2 carrots, peeled and julienned 4 scallions, sliced 1 red bell pepper, sliced ⅓ cup smooth, natural peanut butter 2 tablespoons low-sodium tamari 1 tablespoon fresh lime juice 1 tablespoon minced garlic ½ tablespoon grated fresh ginger 1 - 2 teaspoons coconut sugar (optional) ¼ - ⅓ cup vegetable stock or water 4 tablespoons crushed or whole peanuts Lime, quartered Optional garnishes: Fresh mint, Thai basil, sesame seeds, Thai hot peppers, Sriracha or preferred hot sauce, cilantro, reserved green scallion tops Bring a large pot of water to boil. As the water is heating, prepare the optional vegan protein. Cook the pasta according to package instructions. While, the pasta is cooking, prepare your veggies and setting aside the carrots. In a medium bowl, mix together the peanut butter, tamari, lime juice, and garlic. Collect the grated ginger in your hand and squeeze the juice into the peanut butter (discard the “juiced” ginger now) and the optional coconut sugar. Stir in the vegetable stock or water, stirring until smooth. With one minute cooking time left, add the carrots to the pasta to par-boiled them. Rinse and drain when the time is over, then add to a large bowl along with the scallions, red bell peppers and peanut butter sauce as well as your optional meatless protein. Toss with tongs and plate, adding any additions to the big bowl toss or as garnishes on the top of individual plates. Serve with a lime quarter on the side. © 2013-2019, Vegan Street |
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