Peanut-y Carrot Noodles by Laura Theodore (aka The Jazzy Vegetarian)

bowl of peanut y carrot noodles
Laura shares her recipe for Peanut-y Carrot Noodles which is just one of several delicious recipes in her book Vegan for Everyone.
Our Pick
Vegan for Everyone: 160 Family Friendly Recipes with a Delicious, Modern Twist

Vegan for Everyone is the perfect book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (PBS’s Jazzy Vegetarian).

Buy on Amazon!
Be sure to check out our recipe with Laura in episode 359 of our podcast.
bowl of peanut y carrot noodles
Peanut-y Carrot “Noodles” by Laura Theodore (aka The Jazzy Vegetarian)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
printer
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.
Servings
22-4 people
Servings
22-4 people
bowl of peanut y carrot noodles
Peanut-y Carrot “Noodles” by Laura Theodore (aka The Jazzy Vegetarian)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
printer
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.
Servings
22-4 people
Servings
22-4 people
Ingredients
Peanut Sauce
  • 4tablespoons creamy peanut butterheaping teaspoons!
  • 2tablespoons maple syrup
  • 2tablespoons gluten-free tamari
  • 6tablespoons watermore may be required
  • dash cayenne pepper
Carrot "Noodles"
  • 6medium carrots4-6 medium carrots peeled (or 3-4 large)
Topping
  • 1 scallionwhite and green parts thinly sliced for garnish
  • 1small limecut in wedgies (optional)
Servings: 2-4 people
Units:
Instructions
  1. Cut the carrots into thin “noodles” using a vegetable peeler spiralizer (or regular spiralizer).
  2. Fit a steamer basket into a medium-sized saucepan with a tight-fitting lid.
  3. Add 2 to 3 inches of water, and then add the carrots.
  4. Cover and bring to a boil. Steam the carrots for 2 to 3 minutes or until they are al dente.
  5. 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.
  6. Add more water, 1 tablespoon at a time, to achieve desired consistency.
  7. Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.”
  8. 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.
  9. 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.
Recipe Notes

Chef’s note: If you prefer, you may use cashew, almond or sunflower seed butter in place of peanut butter

Scroll to Top