Though the word peanut butter is in the title of this blog, I haven’t made too many peanut butter recipes. It’s time to fix that, by talking about my very favorite vegan peanut condiment… peanut sauce!
I love peanut sauce because once you know how to make it, it is like having a secret weapon. As long as you have peanut butter, a mild vinegar, and soy sauce (or Bragg’s Amino Acids) in the house, you can find a way to whip up a delicious sauce to add the finishing touch to anything. And when I say anything, I mean EVERYTHING! Depending on your ingredients and commitment level, there are three types of homemade peanut sauces you can make.
- The Quickie
This recipe was my first introduction to peanut sauce, and when I fell in love with just how easy and amazing it all is. I didn’t even use a blender, just a fork, and put a healthy dollop on some rice, beans, and kale. Magic!!!! The key elements are, as I stated before, peanut butter, soy sauce, and some sort of mild vinegar. If you are looking to add some class to this recipe, I suggest using brown sugar instead of white, and topping your dish with some red pepper flakes. Also, don’t worry about that whole dark and light soy sauce thing. That’s getting waaaay to into it.
- The Coconut Peanut Sauce
It’s amazing what a little coconut milk and garlic can do. This week’s recipe at the bottom of this post, is my very favorite, tried and true peanut sauce recipe, adapted from The Spruce. My adaptations are big on saving money, and don’t detract from the flavor. If you put it on some roasted tofu, sautéed kale, and rice, the result is super easy, affordable, and finger licking good!
- The Curry Peanut Sauce
Also called Thai Curry Peanut Sauce, these recipes up the spice game, usually resorting to using a thai red curry paste. I don’t hold truck with that, as buying thai red curry paste is only affordable if you actually make curry ALL THE TIME. Instead, I suggest this awesome looking Whole Food’s Recipe. Being so awesome, it must have happened before devil Amazon took over. For affordability and easy, I suggest ditching the tamari, and you can sub tomato paste and a little brown sugar for the ketchup.
With these recipes mastered, the world is at your fingertips! Here are my top 5 savory ways to eat peanut sauce, and one bonus dessert recipe… just for fun.
- Rice and Beans (or lentils!)
You should know by now that you can put whatever flavor you want on rice and beans, and peanut sauce is no exception. I’ve tried it on both lentils and more unconventional legumes like black beans and rice.
Add to tofu dishes, like this kale and roasted tofu bowl with peanut sauce. This week’s recipe!
- Thai Veggie Burgers
Put on a veggie burger! This blogger looks pretty awesome too, if I say so myself. My only complaint is her actual peanut sauce recipe using a store bought sweet chili sauce. But that veggie burger looks bomb!
Oh my gosh, is there a taco they can’t make? Try these chickpea tofu thai peanut tacos from oh my veggies. Simple, healthy, and very delicious!
Seitan is an incredible vegan protein source, and just happens to have a great meat like texture and taste. You make it from vital wheat gluten, and you can add anything you like, such as black beans in the below recipe, which looks AMAZING.
Also for your viewing pleasure, savory is not the only thing peanut sauce can do…. I have got to try this recipe for vegan peanut butter banana ice cream topped with peanut sauce!
This Week in Updates: Jesse Visit!
It’s been a whirlwind of a couple weeks, with Puerto Rico right into Jennifer visiting, and then Jesse a few days later. GRE studying is happening where it can, and today I head down to San Fransisco for a couple weeks to do more Coast Guard away from Station things. Lucky for me, Jesse can come too! We’re staying in a nice little hotel called the Calista Organic Hotel, just blocks away from some very awesome looking vegan restaurants, like Nourish Cafe and Seed and Salt. That does mean that my grocery receipt does not include dinner food, just a few quick things to make homemade hummus for hummus and lettuce burritos for lunches. Kind of amazing how much all of those greens cost, but I am pretty stoked to eat all of them! I am also excited to expand my vegan San Fran repertoire!
The Recipe: Peanut Sauce and Roasted Tofu Kale Bowl
To make 1 week's worth of this dish, it cost me $2.50 for the peanut butter, $3 for the coconut milk, $0.75 for the lime, $2 for the rice, $5 for the tofu, $2.75 for the kale, and about $2 for all the other small ingredients. That is $18.00 for a weeks worth of deliciousness. To minimize the cost, you can always do peanut sauce without the coconut milk, and use about 1-1 1/2 cups of soy or almond milk instead. However, the flavor is best with full fat coconut milk!
- 2 cups uncooked rice
- 2 tbs olive oil
- 2 packages tofu
- 1 head of kale
- 1 cup peanut butter
- 2 cloves garlic, minced
- 5 tbs Bragg's Amino Acids or soy sauce
- 2 tbs brown sugar
- juice from 1 lime
- 1/2 tsp cayenne
- 1 can full fat coconut milk
- Cook the rice.
- Chop up the tofu, and toss with olive oil. Cook at 350 for 15 minutes, toss, then cook for another 15 until both sides are toasty brown.
- Combine all other ingredients (minus the kale) in the blender. Blend. Add salt to taste in your peanut sauce if you would like, or more cayenne.
- Chop up kale.
- Combine all your delicious ingredients in a bowl, and enjoy!