Laura shares her recipe for Peanut-y Carrot Noodles which is just one of several delicious recipes in her book Vegan for Everyone . Be sure to check out our recipe with Laura in episode 359 of our podcast.
Peanut-y Carrot “Noodles” by Laura Theodore (aka The Jazzy Vegetarian)
This gluten-free “noodle” dish showcases carrots in place of pasta. It’s reminiscent of a New York-style, Chinese restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.
Yield: 2 2-4 people
Materials
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.
Notes
Chef’s note: If you prefer, you may use cashew, almond or sunflower seed butter in place of peanut butter