Coconut Peanut Noodles
This hearty vegan dish is loaded with color and flavor; the perfect healthy recipe to make as the colder months approach us. This recipe is easy to make, only uses one pot, and is perfect for meal prepping. This recipe is vegan, dairy-free, oil-free, high protein, high fiber, and can easily be made gluten-free!
Hi friends! Happy Friday, I am so, so, SO excited to be back to posting recipes. I ran into a problem with my Instagram account (which is the account where a majority of my traffic comes from), so I decided to pause all recipes until I resolved the issue. It was a very frustrating time, and I was very worried about what I would do without it. Thankfully I got my account back, and I can start sharing recipes again!
Although it truly sucked not having my Instagram it motivated me to work even harder on The All Natural Vegan. I am so passionate about this, and have so many dreams of what this account will be. It's going to take time and hard work, but all good things do! The website is currently being updated, I have been working on it for awhile, but hopefully soon I will be rolling out what I've been working on!
Alright, let's talk about this recipe, because Y'ALL, it is so delicious! Recently I have found myself craving higher fat foods (healthy fats!), such as avocado, coconut, nut butter, etc. Now, normally I eat a low fat diet, and I have found lots of success eating this way. I have talked about how I am a volume eater before, so low calorie dense foods work very well for me. However, I think that it is normal for the human body to crave more calorie dense foods as the seasons change. In the past I have always tried to avoid this craving due to my past eating struggles, but this year I am trying to embrace this craving and find healthy ways to satisfy it.
Time for a vegan confession; I just recently discovered Udon noodles, and wow. I am hooked. They are so filling, and soak up the flavor of whatever you are cooking so nicely. They are also a great option, because they taste like fresh noodles, but they are shelf stable and keep forever. They are also amazing, because they don't get soggy like some other Asian noodles (that's right I'm talking about you soba noodles).
I said in the intro that this recipes is easy, and great for meal prepping, but it is also budget friendly! This recipe is surprising affordable to make, but is still loaded with so many healthy vegetables. This recipe is also great, because it's easy to customize to your liking! Usually when I create my recipes, I use my favorite vegetables in them, but when you make them, make them how you like it so that you actually enjoy it. If you're not a fan of broccoli, sub it out for bok choy, etc. make it your own! With that said, I think it's time for the recipe!
PS: if you're obsessed with these chopsticks like I am, you can find them at Coconut bowls! My code gets you 10% off! "COCO-NV-10"
Total time: 35 Minutes
1 Can light coconut milk
1/3 Cup natural peanut butter
1 Package Udon noodles
1 Can baby corn
1 Can water chestnuts
1 Crown broccoli
1 Bell pepper
1 Cup frozen peas
4 Cloves garlic
2 Teaspoons liquid aminos
Red pepper flakes
Crushed peanuts, cilantro and coconut for topping
Begin by chopping your vegetables: onions into half moons, broccoli into small pieces, carrots into rounds, bell pepper into strips, and garlic minced.
In a pan add the onions, carrots, garlic, and liquid aminos together with a little water and sauté. Once the carrots are almost soft add the bell pepper and broccoli. Cook for about 5 minutes.
Add the coconut milk and peanut butter. Add the noodles and peas to the pan and stir to combine. Add the water chestnuts, and baby corn last, along with red pepper flakes to your taste, and cook on medium for 10 minutes.
Top with crushed peanuts, shredded coconut, and cilantro and enjoy!
Are you constantly struggling to find whole foods plant based vegan recipes? Sick of seeing a vegan recipe on Pinterest only to go to website and find the recipe is loaded with processed oils and sugars? Here at The All Natural Vegan I am committed to creating healthy vegan recipes that are plant based vegan, free of refined sugar (no coconut sugar either!), no vegan butter, no refined oil ( I sometimes use cold pressed oils in salads, I never heat oil, I cook 100% without oil!), and mostly gluten-free. I do not have a gluten allergy or gluten intolerance, but I am constantly creating gluten-free recipes and options! If this sounds like the way you eat, or want to eat make sure to subscribe to my email list so you never miss the next healthy recipe!