We first interviewed Laura Theodore (the Jazzy Vegetarian) in episode 359 of the Vegetarian Zen Podcast. We discussed her vegan journey and her book, Vegan for Everyone.
After our interview, Laura kindly shared with us this recipe for Peanut-y Carrot Noodles, just one of many delicious recipes in the book.
To hear more from Laura, check out our second interview in episode 408: Easy Vegan Home Cooking with Laura Theodore. Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas!
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Peanut-y Carrot “Noodles” by Laura Theodore (aka The Jazzy Vegetarian)
Ingredients
Peanut Sauce
- 4 tablespoons creamy peanut butter heaping teaspoons!
- 2 tablespoons maple syrup
- 2 tablespoons gluten-free tamari
- 6 tablespoons water more may be required
- dash cayenne pepper
Carrot “Noodles”
- 6 medium carrots 4-6 medium carrots peeled (or 3-4 large)
Topping
- 1 scallion white and green parts thinly sliced for garnish
- 1 small lime cut in wedgies (optional)
Instructions
- Cut the carrots into thin “noodles” using a vegetable peeler spiralizer (or regular spiralizer).
- Fit a steamer basket into a medium-sized saucepan with a tight-fitting lid.
- Add 2 to 3 inches of water, and then add the carrots.
- Cover and bring to a boil. Steam the carrots for 2 to 3 minutes or until they are al dente.
- Meanwhile, to make the sauce, put the peanut butter, maple syrup, tamari, 3 tablespoons of water, and a dash of cayenne pepper into a small bowl and briskly whisk until combined.
- Add more water, 1 tablespoon at a time, to achieve desired consistency.
- Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.”
- Gently toss using tongs or a large fork until the carrots are thoroughly coated with the peanut sauce. Serve warm or cover and refrigerate for 2 hours and serve cold.
- To serve, divide the carrot “noodles” into two to four pretty bowls. Top each bowl of carrot “noodles” with some scallions, with an optional lime wedge on the side.
