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Veggies & Peanut Sauce
Recipe Type: Main Dish
Author: Dani Lind
Serves: 4-6
This is a great recipe to use up miscellaneous vegetables – anything from broccoli to winter squash to root vegetables like beets and carrots.
  • 5 cups mixed vegetables, cut into bite sized pieces
  • 4 Tbsp. natural peanut butter (crunch preferably)
  • 3 Tbsp. soy sauce/tamari
  • 2 Tbsp. apple cider or rice vinegar
  • 1 Tbsp. honey
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced/grated
  • 1 c. tomatoes, finely chopped
  • ½ cup apple juice/cider OR orange juice
  • Hot pepper flakes or fresh minced hot pepper, to taste
  • Black pepper to taste
  • Cilantro, for garnish (optional)
  • Cashews or peanuts
  1. Cook vegetables, either by steaming, sautéing, or roasting.
  2. Meanwhile, combine remaining ingredients in small saucepan & bring to a boil over medium heat while stirring to dissolve peanut butter.
  3. Reduce to low heat & simmer for about 5 minutes, until thickened.
  4. Spoon over vegetables & serve, garnished with cilantro and nuts if you wish.
  5. Serve with rice, noodles, or millet.