These vegan peanut noodles are so delicious and come together super quickly. 15 minutes is all you need! You can enjoy them hot or cold, which makes them perfect for anytime of the year. The recipe for these vegan peanut noodles is from the brand new “Fuss-Free Vegan” cookbook by Sam Turnbull.*
Copyright © 2017 Samantha Turnbull
I’m so excited to share this delicious recipe with you and introduce you to Sam’s cookbook. As some of you proknow, she’s the blogger behind It Doesn’t Taste Like Chicken. Sam never in a million years thought she would go vegan and yet here she is writing her first vegan cookbook! Having grown up in a family of chefs, foodies, butchers, and hunters (can you believe it?!), Sam became vegan in 2012. Like me she watched some documentaries about factory farming and just couldn’t “un-see” the cruelty that she saw in these documentaries. So the only logic consequence for her was going vegan. But Sam was still longing for satisfying and hearty recipes, so she started to veganize her favorite recipes. And that’s what her cookbook is about! It’s full of easy hearty and satisfying comfort food recipes everyone can make!
101 comfort food recipes to be exact! “Fuss-Free Vegan” is divided into seven sections:
- Morning Munches
- Get The Party Started
- Soups & Salads
- Burgers & Sandwiches
- Feast Your Eyes & Belly
- Sweet Tooth
- Vegan Staples
I can’t really decide what my favorite section is, but I think it’s the “Feast Your Eyes & Belly” chapter. I mean who could say no to Sun-Dried Tomato & Walnut Bean Balls, Caramelized Onion Pizza, and Veggie Pad Thai? Definitely not me! And the best part is that all recipes are a little healthier than the original animal product version. In the beginning of the cookbook, Sam gives some useful tips that can be really helpful to people who are completely new to the vegan lifestyle. She talks about her vegan pantry and what products she uses, like nutritional yeast, miso paste, herbs & spices. She also presents her go-to kitchen tools.
I really like that the design of the book is so special and perfectly fits Sam’s blog. She actually took all the photos for the cookbook herself and also designed the cover page. So all in all, I can definitely recommend “Fuss-Free Vegan” if you’re looking for easy and satisfying vegan recipes without exotic products. I can’t wait to try more of her recipes!
Vegan Peanut Noodles
You can find the recipe for the vegan peanut noodles in a separate recipe box at the very end of this post. The dish is super versatile and it’s so easy to make! Sam uses red bell peppers and carrots, but she also recommends trying other veggies like chopped cucumber, thinly sliced cabbage, or cooked edamame. Or if you want to add some extra protein, cubed tofu might also be a great idea! I hope you like this recipe as much as we did!
Have a great weekend, everyone!
Sina
*Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved
Vegan Peanut Noodles & "Fuss-Free Vegan" Cookbook Review
Ingredients
For the peanut sauce:
- 1/2 cup natural peanut butter (smooth or crunchy)
- 1/2 cup water
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice (one lime)
- 1 tablespoon agave or maple syrup
- 1-inch piece fresh ginger, peeled and minced
- 2 teaspoons your favorite hot sauce (optional)
- 1 teaspoon sesame oil
For the noodles:
- 6 oz vegan chow mein noodles or rice noodles
- 1 red bell pepper, chopped
- 1 medium carrot, peeled and cut into matchsticks
- 2 green onions, chopped
- 1/4 cup peanuts, roughly chopped (salted, roasted, raw, whatever you like!)
- Handful of cilantro, roughly chopped
Instructions
- For the peanut sauce, in a small bowl, mix together all of the sauce ingredients. Set aside.
- Cook the noodles according to the package directions. Drain them and return them to the saucepan. Add the peanut sauce, bell pepper, and carrot. Toss well to combine.
- Garnish with green onions, peanuts, and cilantro. Add more hot sauce if you like.
June
These noodles are so yummy! Thanks for this awesome recipe!
Sam Turnbull
So happy you enjoyed my book, Sina! You just reminded me of my Sun-dried tomato & walnut beanballs… it’s been a while since I have made those, but they are an all-time fave, I have to jump back into the kitchen and make them for dinner again tonight because you got me drooling over here. Omnomnom!!! Thank you for taking the time to review my book :)