Dinner · Gluten Free · Hot · Recipe · Vegan · Vegetarian

Vegan Pad Thai

This is such an easy and yummy meal to make on a weeknight!  The saucy is rich and super flavorful, and all the cooked veggies give each bite a super crunch.  I remember making up this recipe because we had a ton of extra rice noodles and I was (and usually always) want Pad Thai.  We had this with a big bowl of miso soup, and the flavors together worked so well!

Vegan Pad Thai
Prep Time: 15 mins
Cook Time: 15 mins

Ingredients

For The Noodles

1 package rice noodles

3 cups green cabbage (1/2 head, or alternatively 1 package cole slaw mix)

6 oz (1/2 package) sprouted tofu

1 cup bean sprouts

3 carrots

2 green onions

2 tbsp sunflower oil

1/2 tsp sesame oil

1 tsp soy sauce / tamari

1/8 cup crushed peanuts

1 lime

For the Sauce

1/2 cup peanuts

1 tbsp sriracha (add more for a spicier sauce)

1/4 cup sunflower oil

2 tbsp rice vinegar

2 tbsp soy sauce / tamari

1 tbsp honey

A pinch of turmeric

Directions

Veg Prep! Take the cabbage head, and remove the topmost 3-4 large leafs and compost.  These are very tough and thick.  Cut half of the cabbage into long thin strips.  Cut the carrots similarly.  Roughly chop the peanuts and set aside for garnish.  Slice the green onion into small thin strips, starting 3 inches up the onion.  Save the bottom white root section + 3 inches, and place into a clear jar of water and they will regrow!  Set aside onion for now.  Cube the tofu into small bite sized pieces

For the Sauce:

In a Vitamix, add all ingredients and puree!  It’s that simple!

For the Pad Thai:

Boil a large pot of water, and add the rice noodles.  These cook super quickly, so after the noodles are cooked for 4-6 minutes, drain and set aside.

Meanwhile…

In a large wok, heat the sunflower oil and add the cabbage, carrots, 1/2 of the bean sprouts.  Cook about 6-8 minutes until the veggies are soft, and add in the soy sauce and sesame oil.  When the noodles are finished, add them into the wok with the green onions, remainder of the bean sprouts, and tofu.  Add the sauce to the wok, toss all the ingredients together, and plate!

Quarter the lime, and squeeze fresh lime juice over the pad thai, garnish with peanuts, and serve!

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Cold · Dinner · Dressing · Gluten Free · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Soba Noodle Salad with Lime Tamari Dressing

I love when I go out to eat somewhere and have something so yummy I think I need to make this myself! This was one of those cases.  I ordered this on a whim from the vegan bakery Wildflour, and started brainstorming immediately on how to translate it to a homemade version I can have anytime.  While I made the below recipe on a rainy spring day, this would be so refreshing in the summer, or perfect for a potluck/picnic.

This should make about 4 servings.  That being said, I didn’t have many leftovers… but I would imagine they only get better a few days later!  Note to self: Next time make a double batch!

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For the Salad:

1 8oz package of soba noodles

1 cup arugula

1/2 cup thinly sliced green cabbage

1/2 cup thinly sliced red cabbage

2 large carrots

1 green onion

1/2 Chopped Parsley (or Cilantro)

For the Dressing

2 tbsp tamari (or soy sauce)

2 tbsp rice wine vinegar

1 tbsp sesame oil

1 1/2 tbsp honey

1 tbsp sriracha (or more/less to taste)

3 cloves garlic

1 lime, juiced

Zest of 1 lime

A few shakes of red pepper flakes

For the Salad

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In a large pot, bring 8 cups of water to a boil.  Once that gets going, place the soba noodles in to cook.  Read the instructions on the package, but I’ve found that cooking 6 or 7 minutes was perfect.  Not too al dente, not too soft.  Once cooked, drain the noodles into a colander in the sink.  Rinse the noodles thoroughly under cold water so they stop cooking.  Once cooled off, set the noodles aside in the fridge and get chopping!

For the cabbage and carrots, I like to cut them into long thin strips so they have the same length as the noodles.  I tried something a lil fancy for the carrots: I use a peeler and sliced them into long flat ribbons.  I then cut them 3-4 time each the long way to make smaller thinner strips of carrot.  While yummy, this was pretty labor intensive, and next time I will probably just use a spiralizer instead.

Finely chop the parsley (stems and all!) and mix in half with the veggies.  I garnished with the other half later.  This would also be amazing with cilantro… unfortunately we are not growing that right now, so parsley it was!

For the Dressing

I found mixing this in a major jar was actually perfect for shaking and mixing, so it stays!  In a pint sized major jar, combine all dressing ingredients.  For the garlic I like to use a garlic press… but it can be minced/diced instead.  When all ingredients are in the jar: shake, rattle, and roll.

Combine veggies, soba noodles, arugula into a large bowl and cover with dressing.  Chill and serve cold (or warm?).

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