***GIVEAWAY IS CLOSED***
A Veginner’s cookbook that is perfect for vegan newbies, veg curious or even seasoned plant based veterans! This vegan veggie stir – fry with peanut butter sauce is healthy and perfect to get you started on our plant based journey.
A Veginner’s cookbook that is perfect for vegan newbies, veg curious or even seasoned plant based veterans! This vegan veggie stir – fry with peanut butter sauce is healthy and perfect to get you started on our plant based journey.
Perhaps you vowed to eat more veggies in January but somewhere fell off track when the winter blue’s set in. Or maybe you took a 30 day Veganuary challenge but when February hit, you got bombarded with milk chocolate roses and candies at the store.
It’s possible you may even have just run out of inspiration for making meal time exciting.
It could be conceivable that your good intentions of going plant based never started because you weren’t even sure what to cook or eat.
If any of the above thoughts describe you, I have good news, friends!
I have a way for you to get back on track.
Let’s Start at the Very Beginning
If any of you are Sound of Music fans, you will recognize this phrase. “Let’s start at the very beginning. It’s a very good place to start.” While Julia Andrews may have sung this to the Von Trapp children while teaching them the basics of music, it can apply to your journey to being plant based.
The Veginner’s Cookbook by Bianca Haun & Sascha Naderer is a very, very good place to start!
This book contains 75 + beginner friendly vegan recipes. You will also find kitchen tips, hacks on cooking grains, vegan – friendly substitute recommendations and I love Sascha’s Landmine Situations section! He has some fun tips for plant based newbies when they are in social situations that may compromise new eating habits. You will even find information on how to stock your pantry with vegan staples.
The Veginner’s Cookbook
As if the above wasn’t enough to rave about this fab book here are a few more reasons to check it out on Amazon ~ because let’s be real how fabulous do these recipes sound?
- Waffles with Warm Raspberry Sauce
- Soothing Mushroom Ramen Soup with Crispy Tofu
- Cheesy Tex Mex Wraps
- Stovetop Avocado Pizza
- Sweet Potato Hawaii Burger
- Cilantro Flatbread
- Pizza Pinwheels
- Lemon Glazed Cinnamon Rolls
- One-Ingredient Nice Cream (4 – ways!)
Honestly, I had a hard time narrowing down which vegan recipe to make and share with you on the blog today! My kids were also looking through the book and had their eyes on the English Muffins and Life-Changing Frozen Hot Chocolate – there really is something for everyone in the new Veginner’s Cookbook. Need more inspiration to check this out? My friend Jen at Sprouting Zen, made the amazing Blender Brownies with Chocolate Avocado Frosting, you will want to check that out and add it to your list to make!
Find Bianca also on ElephantasticVegan.com
Bianca is recipe creator for ElephantasticVegan.com and shows us that vegan food can be interesting, fun, creative and not boring! She shares recipes that range from healthy to not healthy (we all need some treats in our life right?) but they are all vegan and versatile. Living a vegan lifestyle doesn’t have to be hard and Bianca shows us this via her blog – go check it out and be inspired.
Veggie Stir Fry With Peanut Butter Sauce
It was very hard to narrow down which recipe to make and share with you!
So many were speaking to me – Make me! Make me! But ultimately, I wanted something veggie filled, easy and that could be ate in a bowl – kinda our style ’round here at Bad to the Bowl. This stir-fry satisfies all those requirements. And peanut – butter, well it’s fantastic – just check out our use of nut butters in these recipes currently on our blog. I have made this easy peasy peanut butter sauce many times since I made this recipe initially – it is only 3 ingredients and fantastic! Sometimes, I add a little spicy kick to it with the addition of Chili Garlic Sauce.
Win a Copy of The Vegginner’s Cookbook (Giveaway Closed)
Want to win your own copy of The Veginner’s Cookbook? Now through February 28, register to win a copy of this exact cookbook for your very own kitchen. Just head over to our homepage and enter your first name and email address. Winner will be contacted March 1 via email if they won!
*US participants only (Giveaway is NOW CLOSED)
Let’s get on to the recipe, because I know you are hungry right now! (and I have leftovers of this in my fridge that I need in my belly pronto!) A few notes, I omitted the oil because we are trying our best to minimize oil ’round here and I had marinated some tofu that I also added to the stir-fry. I also did not have fresh ginger on hand, but used a few teaspoons of Ginger paste from Gourmet Garden in it’s place.
Bianca and Sascha serve this over rice, I used a mixture of Wild Rice and Cauliflower Rice. I also used amino liquids in place of soy sauce to keep this gluten free. SO don’t feel that if you don’t have all the ingredients, you can’t make this! This gives you the opportunity to be creative and add your own spin on it!
If you make this, I would love to know! Tag @badtothebowl on social media.
Veggie Stir-Fry with Peanut Butter Sauce + The Veginner’s Cookbook Giveaway!
Veggie filled stir fry with easy peanut butter sauce, perfect for busy weeknights!
Servings: 4 servings
Calories: 300kcal
Ingredients
- 2 teaspoons olive oil, divided
- 1/2 red onion, diced
- 1 garlic clove, minced
- 1/2 inch ginger root, minced
- 1/2 broccoli, cut in small florets
- 1/2 teaspoon salt + more to taste
- 1 zucchini, cubed
- 1 carrot, peeled and sliced
- 1 red bell pepper, sliced
- 1 shallot, thinly sliced
- 1/4 cup hot water to thin out sauce
- 2 Tblsp peanut butter
- 1/4 teaspoon soy sauce
- Additional Ingredients Roasted Peanuts for garnish, crushed 2 servings cooked white rice
Instructions
- In large pan, heat 1 teaspoon of olive oil and cook the diced onion, minced garlic, and ginger on medium heat until translucent. Transfer the onion, garlic and ginger to a bowl and set aside.
- In the same pan, add in the broccoli and cook on low until almost soft.
- Add the cubed zucchini and eggplant to the broccoli and season with the salt to help it draw water out of the vegetables. Let them cook on medium to high heat while stirring occasionally. If they stick to the pan, add remaining olive oil.
- Once the zucchini and eggplant are soft, add the carrot, red bell pepper and shallot and let them cook for about 5 minutes until the carrot has softened. Then add in the onion, garlic and ginger and give everything a good mix. Season with more salt to taste.
- Add hot water to the peanut butter and whisk until it reaches a creamy and pourable consistency. (the amount of water you will need can vary based on the peanut butter you are using where you are storing it. Typically, 1/4 cup of hot water is needed if you store your peanut butter in the fridge. If you store your peanut butter at room temp, you may need less water.) Add the soy sauce (or amino liquids) and stir again.
- Serve the stir-fry over white rice, top with peanut butter sauce and garnish with roasted crushed peanuts.
Nutrition
Calories: 300kcal
