Ginger Peanut Sauce (vegan, gluten free)

It’s hard to believe I’ve been making variations of this Ginger Peanut Sauce for over 20 years. The original recipe was from John Robbins’ book May All Be Fed back in the 90’s and has evolved through the years. My version has a lot more garlic, broth instead of water for the liquid, broth for cooking instead of oil, less salt, and apple cider vinegar in addition to the lime juice. Additionally I like to top it with cilantro, green onions, chopped nuts, and lots of sriracha.

I love this simple Ginger Peanut Sauce. It goes with everything. Vegan/Vegetarian/GF

 

I love this simple Ginger Peanut Sauce. It goes with everything. Vegan/Vegetarian/GF
I love this simple Ginger Peanut Sauce. It goes with everything. Vegan/Vegetarian/GF

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love this peanut sauce recipe. It’s so good over rice and veggies, but equally delicious tossed with noodles on a bed of spinach. It’s also great as a dipping sauce for spring rolls! Add more or less broth/water to thicken or think. Of course you can substitute almond butter for the peanut butter if prefer not to eat peanuts and it’s still awesome!

One of the great things about this sauce is that I usually have all the ingredients in my kitchen already. Also, it’s very fast to make! Use your imagination (and what’s in your pantry and fridge) to make this delectable Ginger Peanut Sauce very soon.

 

Ginger Peanut Sauce

 

Ingredients:

1 chopped onion

1 T grated ginger

4 garlic cloves, smashed and chopped

1 cup hot broth (unsalted) or water

1 cup crunchy peanut butter (or almond butter) (I like crunchy)

4 T tamari, soy sauce, liquid aminos, coconut aminos, etc.

3 T lime juice

1 T honey or maple syrup

3 T apple cider vinegar

1 T sesame oil

1 T tamarind paste (optional) (if available)

cayenne pepper (to taste)(optional)

Optional toppings: chopped cilantro, chopped peanuts or almonds, chopped green onions, sriracha sauce, red chili pepper flakes

 

Directions:

Saute the onions, garlic, and ginger in 1-2 T broth over medium heat until golden brown and fragrant. Turn down heat to medium low.

Meanwhile, in a separate bowl whisk together the hot broth, peanut butter, tamari (or soy sauce), honey, lime juice, apple cider vinegar, tamarind paste (if using), sesame oil, and cayenne pepper until smooth.

Stir the peanut mixture into the pan with the onions, garlic and ginger. Heat gently until it starts to simmer, then remove from heat.

Serve over cooked noodles and/or zoodles; rice; steamed or fresh veggies; spinach; steamed or pan-fried tofu; or chicken.

Ginger Peanut Sauce (vegan, gluten free)

Ginger Peanut Sauce (vegan, gluten free)

Ingredients

  • 1 chopped onion
  • 1 T grated ginger
  • 4 garlic cloves, smashed and chopped
  • 1 cup hot broth (unsalted) or water
  • 1 cup crunchy peanut butter (or almond butter) (I like crunchy)
  • 4 T tamari, soy sauce, liquid aminos, coconut aminos, etc.
  • 3 T lime juice
  • 1 T honey or maple syrup
  • 3 T apple cider vinegar
  • 1 T sesame oil
  • 1 T tamarind paste (optional) (if available)
  • cayenne pepper (to taste)(optional)
  • Optional toppings: chopped cilantro, chopped peanuts or almonds, chopped green onions, sriracha sauce, red chili pepper flakes

Instructions

Saute the onions, garlic, and ginger in 1-2 T broth over medium heat until golden brown and fragrant. Turn down heat to medium low.

Meanwhile, in a separate bowl whisk together the hot broth, peanut butter, tamari (or soy sauce), honey, lime juice, apple cider vinegar, tamarind paste (if using), sesame oil, and cayenne pepper until smooth.

Stir the peanut mixture into the pan with the onions, garlic and ginger. Heat gently until it starts to simmer, then remove from heat.

Serve over cooked noodles and/or zoodles; rice; steamed or fresh veggies; spinach; steamed or pan-fried tofu; or chicken.

http://justrealstuff.com/ginger-peanut-sauce-vegan-gluten-free/

Enjoy!

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