Meatless Monday- Peanut Noodles with Broccoli Recipe- Vegan With a Gluten-Free Option

I’m looking for an easy meal to make in the days coming up to Christmas. Something comforting and full of flavor. And I also really want to use the PB2 I bought- I’ve been looking for a lower fat alternative to peanut butter for ages but I’ve never found anything that delivers the flavor without feeling like its full of sugar or fillers. I discovered PB2 when I went to VegFest in Atlanta a couple of months back and now I want to use it all the time! It’s a peanut powder that’s been defatted, which radically lowers the calorie and fat content, but it keeps the intense peanut flavor. Just add water! The chocolate version is excellent on crisp, cold sliced apples but I really want to make something savory, and I loooove noodles and peanut sauce, so this seems like the perfect time to whip something together.

This dish is so fast and easy, it’s child’s play to put it together and sooooo yummy to eat! I absolutely adore garlic and put tons of it in everything, so please keep that in mind when reading the recipe and adjust as needed. I’m actually using home-grown garlic for this since I harvested a bunch from my garden in July. I love the flavor home-grown varieties can give my food! I also was able to use wome wild-harvested honey my husband brought home over the summer. It’s easily the best honey I’ve ever had- smoky and sweet.

1 package organic fettuccine noodles (can make this gluten free)
1 pound broccoli florets
1 cup *prepared* PB2 -or- 2/3 cup creamy peanut butter
3T honey or agave nectar
4T soy sauce
4T sesame oil, separated
4 cloves finely minced garlic (I used a mini food processor to finely chop)
Dash of chili powder to taste

Cook pasta according to package directions. Before draining, reserve 1/2 cup of cooking water.

While pasta is cooking, steam broccoli in large bowl in microwave (covered with plastic wrap -don’t let the wrap touch your food until tender. I like mine to still have a bit of firmness but some folks like theirs almost mushy. Make it how you like it.

Over medium heat, sauté garlic in 1T sesame oil until it’s golden.

Add peanut butter or prepared PB2, honey/agave, remaining sesame oil, sautéed garlic, soy sauce, and chili powder to bowl and whisk together thoroughly. Add cooking water if needed to thin the sauce. Add sauce to drained broccoli and noodles and toss thoroughly to coat. Serve and enjoy!

Serves 4-6

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Peanut Noodles with Broccoli

Servings: 4 -6

Ingredients

• 1 package organic fettuccine noodles can make this gluten free
• 1 pound broccoli florets
• 1 cup *prepared* PB2 -or- 2/3 cup creamy peanut butter
• 3 T honey or agave nectar
• 4 T soy sauce
• 4 T sesame oil separated
• 4 cloves finely minced garlic I used a mini food processor to finely chop
• Dash of chili powder to taste

Instructions

• Cook pasta according to package directions. Before draining, reserve 1/2 cup of cooking water.
• While pasta is cooking, steam broccoli in large bowl in microwave (covered with plastic wrap -don't let the wrap touch your food until tender.
• Over medium heat, sauté garlic in 1T sesame oil until it's golden.
• Add peanut butter or prepared PB2, honey/agave, remaining sesame oil, sautéed garlic, soy sauce, and chili powder to bowl and whisk together thoroughly.
• Add cooking water if needed to thin the sauce.
• Add sauce to drained broccoli and noodles and toss thoroughly to coat.
• Serve and enjoy!

Author: Amy

Amy is a homeschooling mom of two teens that just relocated to a small neighborhood close to downtown Birmingham, AL. She enjoys gardening, travel, crochet, embroidery, and exploring a more urban lifestyle. To contact Generations of Savings for sponsorship, reviews, giveaways, press trips, or general information please email [email protected] View all posts by Amy