Vegan Peanut Bowl

We drove to Florida and back in April. I have said to before, and I will say it again: the south is where your health goes to die. It was so hard to eat healthy en route. It’s just one fast food place after another. I made sandwiches for the first part of the journey, but there is only so much food prep you can do when you have to drive in warm weather. I made this for my lunch when I got home. I did 5 vegan meals in a row, and then went to town on a turkey burger because I am pregnant and that was my limit. This was even better the next day. I used a mishmash of noodles I had in my pantry in order to get rid of stuff, but any soba, udon or even spaghetti noodle would do. I recently started eating chickpea spaghetti- I highly recommend!

  • 1/2 pound dry pasta of your choice (gluten-free if you desire)

  • 2 cloves garlic – sliced thin

  • 1 cup peas

  • 1 jalapeno – seeded & diced

  • 1 cup carrots – grated

  • 1 cup purple cabbage – sliced or chopped

  • Cooking oil

For sauce:

  • 1 T tamarind paste (or 1/4 cup orange juice mixed with 2 tablespoons lime juice & a few shakes of vegan (or other) Worcestershire sauce)

  • 1 squirt sriracha

  • 1 T  sesame oil

  • 1 T soy sauce

  • 1 T fish sauce (or – if vegan – a 2nd TBS soy sauce)

  • 1 T minced fresh ginger (I used jarred)

  • 3 T peanut butter

  • 1 lime, juiced

Garnish: chopped cashews or nuts, cilantro

Boil pasta according to package instructions. Combine sauce ingredients and set aside. Heat oil over medium heat, and lightly saute all the vegetables. Add cooked and drained pasta, as well as sauce. Heat through and divide into bowls. Garnish with toppings of your choice.

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