This right here is a crazy delicious and satisfying vegan meal. Loaded with protein from the quinoa and the peanut butter in the peanut sauce, I was very full.
I have to admit that I had no idea how delicious this peanut sauce would turn out to be, but it is seriously SO good.
This recipe makes a lot of peanut sauce, which you will be grateful for. I am just a little happier today than I was yesterday knowing that I have a few cups of this holy sauce in my fridge for future culinary pursuits. It also keeps for several weeks, giving you plenty of time to consume without wasting.
One word of caution – vegan does not always mean low fat. At about 80 calories per tablespoon, the peanut sauce is a bit of a calorie bomb despite the fact that I omit sugar in my recipe. A couple of tablespoons tossed with your finished veggies however will not put you over the edge, and you will be receiving a very high dose of essential nutrients.
I have broken down this recipe into three basic parts: the peanut sauce, vegetable stir-fry, and the quinoa. I suggest making the peanut sauce first, followed by chopping all your vegetables for the stir-fry, and then firing up the quinoa.
Thai-Style Peanut Sauce
- 1 13oz. can coconut milk (I used full fat, light coconut milk would also probably work fine and would cut down on some calories)
- 1 cup all-natural, unsweetened, crunchy peanut butter (you can use creamy of you’d prefer but I like the crunchy bits)
- 3-1/2 tbsp. red curry paste
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. Truvia (or 1/4 cup sugar or honey)
- 2 tbsp. white or rice vinegar
- 1/2 tsp. sesame oil
- 1 tbsp. sriracha (optional)
- 1/2 cup water
In saucepan, heat all ingredients over medium high heat stirring constantly until a simmer is reached. Reduce and stir for 2-3 minutes. Remove from heat. Cool slightly before storing in large jar or container.
Asian Vegetable Stir-Fry
- 1/2 cup cauliflower – chopped into bite size pieces
- 1/2 cup broccolini with stems trimmed
- 1/2 cup green beans
- 1/2 carrots, peeled and sliced into rounds
- 3 cloves garlic, minced
- 2 tbsp. sesame oil
- 1 tbsp. ground ginger
- 1 tbsp. low-sodium soy sauce
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. fresh ground pepper
- Handful cilantro leaves for garnish
In large skillet, heat sesame oil over medium-high heat. Add garlic, stirring constantly so as not to burn. Add the rest of the vegetables and stir to mix and coat with oil. Add all the spices, and saute.
Cover with lid and reduce to low, stirring occasionally until desired tenderness is reached.
- 1 cup organic white quinoa, rinsed and drained
- 2 cups organic vegetable broth
In saucepan, combine quinoa with broth over high heat until boiling. Cover and reduce to low, simmering for 15 minutes. Do not remove lid during simmering time. After 15 minutes, remove lid and remove from heat. Fluff with fork.
Add desired amount of peanut sauce to cooked vegetables and toss to coat. Serve over generous portion of quinoa. Garnish with cilantro leaves.