Peanut-y Carrot Noodles from Laura Theodore — The Jazzy Vegetarian

Today, while I am staying at home to do my part in flattening the curve and staying safe during this surreal time,  I hope you are as well. I am also celebrating the release of Vegan for Everyone by the award-winning vegan chef Laura Theodore, aka Jazzy Vegetarian! I’m always delighted to share one of Laura’s recipes. Read more about her and her new book and grab the recipe for her delicious and gluten-free Carrot Noodles with Peanut Sauce below. And, don’t forget to enter to win a copy of her new book at the end of this post.

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peanut-y carrot noodles

Laura Theodore

Laura Theodore is a recognized public television personality, celebrity PBS vegan chef, award-winning cookbook author and recording artist. She is co-creator and host of the highly successful Jazzy Vegetarian vegan cooking series on national public television and host of the weekly Jazzy Vegetarian Podcast on Unity Online Radio.

Laura is author of five cookbooks including her highly anticipated, March 2020 release, Vegan for Everyone: 160 Family Friendly Recipes with a Delicious, Modern Twist. Her 2018 book, Jazzy Vegetarian’s Deliciously Vegan, won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. The Jazzy Vegetarian television show is a recipient of the Taste Award for Best Health and Fitness Television Program (Food and Diet) and was inducted into the Taste Hall of Fame.

Jazzy Vegan

Vegan for Everyone

Laura’s book Vegan for Everyone just released on March 10. It includes over 160 recipes like this one for Peanut-y Carrot “Noodles” that are easy to make.  In Vegan for Everyone, award-winning vegan chef Laura Theodore(PBS’s Jazzy Vegetarian) includes easy weeknight suppers, classic weekend menus and festive holiday family fare with easy-to-follow directions.  This book will help anyone to add delicious, plant-based food into their weekly menu plans. Over 135 of the recipes include a gluten-free option, making Vegan for Everyone sure to please . . . well . . . just about everyone!

Peanut-y Carrot “Noodles” (V and GF)

This gluten-free “noodle” dish showcases carrots in place of pasta. It’s reminiscent of a New York-style, Chinese restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

carrot noodles with peanut sauce gluten free

Peanut-y Carrot “Noodles”

Laura Theodore
This gluten-free “noodle” dish showcases carrots in place of pasta. It’s reminiscent of a New York-style, Chinese restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.
Course Main Course

Ingredients
  

CARROT “NOODLES”

  • 4 to 6 medium or 3 to 4 large carrots, peeled

PEANUT SAUCE

  • 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

  • TOPPINGs
  • 1 scallion white and green parts thinly sliced, for garnish
  • 1 small lime cut in wedges (optional)

Instructions
 

  • 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.

Notes

Photo Credit: Laura Theodore
Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, ©2020. Reprinted by permission.
Tried this recipe?Let us know how it was!

Enter below to win a copy of Vegan for Everyone by Laura Theodore. This giveaway is open to U.S. Residents ONLY. Contest closes at Midnight (Eastern Time) on April 2, 2020.

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More Recipes with Carrots

Vegan Carrot Apricot Muffins
Vegan Carrot Cake

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