vegetables

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

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If you follow me on Instagram, you've seen this dish recently! Here's what I've been throwing together several nights of the week.

Here are links to the 2 products I show in the video:

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

Single Serving

Serves 1

2 tablespoons peanut butter
1 tablespoon warm water (this is different from the video)
½ tablespoon soy sauce
½ tablespoon rice wine vinegar
½ tablespoon agave nectar or maple syrup
1 teaspoon canola oil (sesame is a great option too)
1 teaspoon Sriracha sauce (optional)
1 cup pasta (spaghetti, thin spaghetti, fettuccine works best), cooked
1 cup julienned or spiralized zucchini
½ cup julienned or shredded carrots

  1. In a small bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.

  2. Heat a small saucepan over medium heat.

  3. Add the sauce and the pasta. Stir for about 2 minutes, until the pasta is warmed through.

  4. Mix in the zucchini and carrots and stir for 30 seconds, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

Multiple Servings

Serves 4

1/2 cup peanut butter
1/4 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons agave nectar or maple syrup
2 teaspoons canola oil (sesame is a great option too)
2 teaspoons Sriracha sauce (optional)
4 cups pasta (spaghetti, thin spaghetti, fettuccine works best), cooked
4 cups julienned or spiralized zucchini
2 cups julienned or shredded carrots

  1. In a medium bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.

  2. Heat a medium saucepan over medium heat.

  3. Add the sauce and the pasta. Stir for about 3 minutes, until the pasta is warmed through.

  4. Mix in the zucchini and carrots and stir for 1 minute, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.


Steamed Vegetables with a Vegan Herbed Butter Sauce

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Kick up the flavor of your steamed vegetables with this vegan herbed butter sauce! Watch the video and see how I steam my veggies without a steamer.

Steamed Vegetables with a Vegan Herbed Butter Sauce

Vegetables

1 bunch or 3 crowns broccoli, cut into florets
1 large carrot, julienned or thinly sliced or half of a 10oz bag of matchstick carrots
1 red bell pepper, thinly sliced

Sauce

1/4 cup vegan margarine or olive oil
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper (optional)

  1. Pour salt, oregano, marjoram, thyme, rosemary, black pepper and crushed red pepper in a small bowl and set aside.

  2. Melt margarine or heat olive oil in a saucepan over medium heat.

  3. Once it’s simmering, add the spices and cook for 30 seconds or until fragrant.

  4. Stir in lemon juice.

  5. Remove from the heat.

Option 1 - If you don’t have a steamer basket

  1. Heat 1 cup of water in a skillet on medium-high until boiling.

  2. Add the vegetables, stir them once and steam them for 5 minutes.

  3. Drain vegetables in a colander, transfer them to a large bowl and pour the sauce over them.

  4. Toss to coat thoroughly.

Option 2 - If you have a steamer basket

  1. Steam the vegetables until crisp tender in a steamer basket.

  2. Transfer them to a large bowl and pour the sauce over them.

  3. Toss to coat thoroughly.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.