Vegan Asian Sauce with buckwheat noodles are a spicy almond sauce made with almond butter and garlic chile paste, tamari and ginger and served over gluten-free buckwheat noodles!
VEGAN ASIAN SAUCE AND NOODLES
I have a very special and exciting post for you all today. I’m sharing a recipe from the book, Crave Eat Heal by Annie Oliverio, from the blog, An Unrefined Vegan where she creates unrefined, cruelty-free, whole food plant-based recipes.
Note: All the photos on this post were taken by me, I just didn’t want their to be confusion as to these being actual photos from her book. The cover photo is the only one that is hers.
Buckwheat Noodles with Spicy Almond Sauce. Page 240.
This vegan Chinese garlic sauce with noodles was such a delicious plant-based meal! The spicy almond sauce has so much flavor from the garlic chile paste to the ginger and almond butter. It went fabulous with all the veggies, like the snow peas and zucchini. Served over gluten-free buckwheat noodles was so good!
If you love these types of vegan Asian sauces, then be sure to check out my Best Thai Peanut Sauce, too!
Such a beautiful cover. I just love it. Annie’s cookbook is full of amazing recipes that are divided into the most amazing, creative styles I’ve ever seen in a cookbook. The chapters are designed by cravings, instead of breakfast, dinners, desserts, etc. Instead, they are labeled cool, comfort, crunchy, salty, warm, spicy, chocolate, junk, etc. It is a pretty amazing idea, right!
Fruit Pizza With Chocolate Chip Cookie Crust. Page 208.
In addition to the spicy almond vegan Asian sauce and buckwheat noodles, I also made this fruit pizza. It did not disappoint. The cookie crust itself is not overly sweet, which made it perfect for a layer of the cashew cream cheese and decorated with beautiful fruit.
Annie also asked if I’d submit one of my own recipe creations to her book. I knew she loved peanut butter, coffee and chocolate….so I created a simple dessert with those flavors. They are vegan,, gluten-free and oil-free.
Peanut Butter Chocolate Chip Espresso Blondies created by yours truly. Page 261.
MORE VEGAN ASIAN RECIPES
- Best Vegan Teriyaki Sauce
- Epic Vegan Teriyaki Bowls
- Teriyaki Sweet Potato Bowl
- Asian Ramen Noodle Salad
- Best Ever Vegan Ramen Noodle Soup
- Low-fat Unfried Rice
Vegan Asian Sauce and Buckwheat Noodles
- 4 Tbsp. natural almond butter
- 1 Tbsp. white miso paste
- 2-4 tablespoons low-sodium broth
- 1/4 cup rice wine vinegar
- 1/4 tsp. garlic chile paste
- Juice of 1 lime
- 2 Tbsp. tamari, soy sauce or liquid aminos
- 2 tsp. pure maple syrup
- 1 Tbsp. fresh ginger, grated or minced
- 3 cloves garlic
- Pinch of ground black pepper
- 6- ounces (170g) buckwheat noodles (I used brown rice noodles since I couldn't find any)
- 2 cups asparagus, cut into 1 inch pieces
- 2 cups snow peas
- 1 small zucchini, cut into 1/4 inch rounds
- 1/4 cup red onion, chopped
- 1 cup grated carrot
- 1/2 cucumber, seeded and chopped
- Fresh cilantro
- Fresh mint
- Chopped roasted peanuts
- Fill a large pot with water and bring to a boil. Lightly cook the asparagus, snow peas and zucchini for about 3 minutes. You want the vegetables to retain their crunch and bright color. Using a slotted spoon, remove the vegetables and rinse with cool water - or if desired, place the vegetables in a water/ice bath for a few minutes. Drain thoroughly and set aside.
- Now add the buckwheat noodles to the boiling water and cook according to package directions. Drain and set aside.
- To make the sauce, place all of the sauce ingredients (starting out with just 2 tablespoons broth) in a high-speed or regular blender and process until very smooth. If desired, thin out the sauce with additional vegetable broth or water.
- Combine the sauce with the noodles, the cooked vegetables and the red onion, carrot and cucumber, and top with cilantro, mint and peanuts.
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