Carrot Noodles with peanut sauce from Vegan for Everyone by Laura Theodore are a fun way to eat your veggies. Spiralized carrots take the place of pasta is this super easy to make dish. Serve it for warm or cold, for lunch or for dinner! This recipe is vegan and gluten-free.
Peanut Carrot Noodles
If you’re a regular reader, you know by now about my love for spicy peanut sauce. It really pairs well with just about anything – from baked tofu and crumbled tempeh to salad and raw veggies. And it’s the perfect complement to spiralized carrots in this easy recipe from Vegan for Everyone by Laura Theodore
How to make Spiralized Carrots
Making spaghetti or noodles with carrots is super easy to do, especially if you have a spiralizer. There are different types spiralizers are different, so the instructions on how to use them will vary. In general, though, you just have to place your carrot in the machine and turn the handle. At voila… carrot noodles!
When using your spiralizer, make sure it’s securely attached to your countertop if it has suction cups. Be sure to keep your fingers away from the blades so you don’t cut yourself.
With my spiralizer, I found that using fat carrots on the thinnest noodle setting worked the best.
If you don’t have a spiralizer, you can use a vegetable peeler to make flat, fettuccini like noodles. A julienne peeler works well to make thin noodles, too.
How to make Peanut Carrot Noodles
This recipe couldn’t be easier to make!
- First you spiralize your carrots.
- Then you steam your noodles for just 2 or 3 minutes, to soften them up.
- Next you mix together the sauce ingredients. I use a mini whisk for this.
- Finally, you toss the noodles with the sauce and top them with sliced scallions.
You can serve this dish warm, or you can refrigerate it and serve it cold, which is especially refreshing in the hot summer months.
Vegan for Everyone
This recipe is from Laura Theodore’s brand-new book Vegan for Everyone. And these recipes really are for everyone! This book contains 160 recipes that the whole family will love, regardless of their dietary preference. I mean, who can turn down a slice of Chocolate Chip Oatmeal Bread? I dare you to say no to Spaghetti Casserole. And don’t get me started on the Deep Dark Chocolate Truffle Pudding!
These recipes are for dishes that vegans will love and omnivores will recognize. There’s nothing that people who aren’t-yet-vegan will think is too weird. And all of the ingredients can be easily found in just about any grocery store in the country.
Vegan for Everyone contains 100 new recipes and 60 of Laura’s “greatest hits” – updated fan favorites from her earlier books. There are recipes for busy weeknights, weekend dinner parties, and even holidays. They will take you all the way from breakfast and snack time to lunch and dessert. And there are two dessert chapters!
Chapters in Vegan for Everyone include:
- Best Vegan Essentials
- Breakfast Classics
- Baked Goodies
- Tasty Starters
- Dressings and Dreamy Sauces
- Raw-Some Plates
- Time for Soup
- Yummy Sandwiches and Spreads
- The Burger Joint
- Pasta Imposters
- One-Pot Suppers
- Meal Starters
- Veggies on Parade
- Sweet Dreams are Made of This
- Ultimate Chocolate Desserts
If you’re in need of easy-to-make vegan recipes that will please everyone, you need Vegan for Everyone!
Peanut-y Carrot Noodles
- 4 to 6 medium carrots peeled (or 3 to 4 large)
- 4 heaping tablespoons creamy peanut butter (see note)
- 2 tablespoons maple syrup
- 2 teaspoons gluten-free tamari
- 3 to 6 tablespoons water plus more as needed
- Dash cayenne pepper
- 1 scallion (white and green parts) thinly sliced for garnish
- 1 small lime cut in wedges (optional)
Cut the carrots into thin noodles using a vegetable peeler spiralizer (or regular spiralizer). Fit a steamer basket into a medium-sized sauce pan with a tight-fitting lid. Add 2 to 3 inches of water, and then add the carrots. Cover and bring to a boil. Steam the carrots for 2 to 3 minutes or until they are al dente.
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. Add more water, 1 tablespoon at a time, to achieve desired consistency. Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.” 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. To serve, divide the carrot noodles into two to four pretty bowls. Top each bowl of carrot noodles with some scallions, with optional lime wedge on the side.
Chef’s note: If you prefer, you may use cashew, almond or sunflower seed butter in place of peanut butter.
Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, ©2020. Reprinted by permission.
Other carrot recipes you might enjoy include:
- Carrot Cake Muffins
- Roasted Carrots with Green Goddess Dressing
- Carrot Cake Smoothie
- Curried Carrot Soup
- Spicy Lentil and Carrot Soup
Other peanutty recipes you might enjoy include:
- Broccoli and Tempeh with Spicy Peanut Sauce
- Peanut Satay Tofu Triangles
- Coconut-Peanut Butter Chickpea and Broccoli Stir-Fry
- Smoky Kale and Chickpeas with Miso Peanut Drizzle
I have a copy of Vegan for Everyone for one lucky winner this week! Follow the instructions below to enter. US residents only, please. Contest ends at midnight eastern time on March 29th.