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
Ingredients
SAUCE
- 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
NOODLES
- 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
Instructions
- 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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Beautiful Cookbook and recipes! Stunning pictures as well – you made a lovely book review and presentation, thank you!
Thank you so very much Florian for the compliment on my photos…I really wanted to showcase Annie’s beautiful book and recipes to the best of my ability. I was so honored to have been a part of her blog tour! She is a true gem!
yes, I do own plant based cookbooks, and am excited to own this one!
Thanks for sharing, I bought her book and can’t wait to get it! I use a few vegan cookbooks but mostly follow recipes from you and a few other vegan bloggers!
I have several vegan cookbooks but I love Annie’s recipes so I’d love to add her book to my shelf!
I loved plant asked cookbooks, I tend to buy those most often
I have a LOT of plant-based cookbooks, but it’s so hard to resist buying more! Amazing books keep coming out and I just need them all!
I actually own a lot of plant-based cookbooks. All of them are so unique though! And I think I have favourite recipes in just about every one. We love trying new recipes and it’s a great way to try food combinations you may not have considered before. One can never have enough cookbooks!
I own a few plant-based cookbooks. I own Robin Robertson’s Vegan Slow Cooking book which is great. I also have the Vegan Protein Book, the Big Bean Book, a Happy Herbivore Book, and the Thug Kitchen Book. I loooove Pinterest and use it often!
I only have one cookbook and have hundreds of recipes on my puter from various sources. Thanks for sharing this.
I have a couple – including one I never use because it always uses ingredients I don’t have, or lots of sugar. I’m definitely interested in whole food based recipes, and nut free alternatives are also good for us because my partner gets migraines from nuts. Shame as we all love them!
I have a ever growing collection of cookbooks! Every time I see one I just have to pick it up. Also, I too ALWAYS go immediately to the dessert section of any cookbook, they’re the best part of all cookbooks!
Love your pictures! Thanks for the giveaway!
Aww thanks so much Kayla!!
I own a few dozen vegan cookbooks.
I get most of my recipes from the Internet but I love cookbooks too.
I’m trying to build my Vegan cookbook collection and this would be a great addition
Your photos are beautiful and so inviting
i own so many! I collect cookbooks
I have cookbooks by Happy Herbivore, Dreena Burton, and so many more! Always looking for tasty recipes and new inspiring cookbooks.
I have several, and always love to try new ones! Thanks for the chance to win.
I have TONS of vegan cookbooks. I can always find room for more!
Yes, I own a several shelves worth of vegan cookbooks!
I have several vegan cookbooks. I use them often. My favorites are from Rebecca Katz.
I don’t have any plant based cookbooks yet. I mainly follow a million blogs for recipe ideas!
Hi Brandi! Thanks for this giveaway! Does Emily von Euw’s 100 Best Juices, Smoothies and Healthy Snacks count? 😉
I love Annie! She’s such a shining light in the blogging community. So supportive and kind and of course her recipes are gorgeous.
I love the sound of all of these and am definitely going to make the noodle salad for work lunches.