Creamy peanut butter noodles with veggies and textured soy protein. This dish is perfect for lunch, as a weeknight dinner, and even for meal-prep. It's creamy, delicious and great comfort food. The recipe is healthy, vegan, protein-rich, gluten-free, and easy to make in about 25 minutes
Cook rice noodles in salted water, according to packaging instructions.
Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). The TVP will begin to fluff and absorb all the liquid.
Chop your veggies (carrot, green pepper, zucchini, onion) into small cubes. The smaller you chop the veggies, the faster they will cook.
Heat 1 tbsp of sesame oil in a skillet, add the chopped onion, ginger, and minced garlic and saute for 4-5 minutes over medium heat.
Add the chopped carrot, green pepper, zucchini, the soy sauce, 1/2 cup vegetable broth and 1/3 cup coconut milk to the skillet and let simmer with a lid on for about 5 minutes on low-medium heat.
Add the textured soy protein, the remaining 1/3 cup coconut milk, the peanut butter, curry powder, smoked paprika, and salt/pepper to taste. Let simmer for a further 4-5 minutes or until it reaches the desired creaminess.
Finally, add the noodles and stir to coat them with the sauce. You can now also add the peanuts and herbs (cilantro or parsley) to taste. Enjoy your creamy peanut butter noodles!
Recipe serves 4. Nutrition facts are for one serving.
Peanut Butter Noodles
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.