Vegan Stir-Fry with Peanut Sauce

This vegan peanut stir-fry is so easy to make and utterly delicious. Plus, you just need a couple of spoonfuls of peanut butter for the creamy sauce. So if you’re bored of the normal stir-fry or want to try your first vegan meal, read on!

Initially, I wanted to spirals the courgette and carrot but it so happens I forgot to take this over to my mum’s house when I went over to cook for her. So we chopped instead and it totally worked – the carrots especially added a great crunch which contrasted nicely to the softness of the rest of the dish. And as for whether you go for crunch or smooth peanut butter, that’s up to you – both work well!

Ingredients

• 2 sticks of rice noodles
• 2 tbsp peanut butter (chunky or smooth – you choose!)
• 1 courgette, chopped or spiralised
• 1 carrot, chopped or spiralised
• 2 pak choys, cleaned and sliced
• 2 tbsp coconut oil
• 1 red chilli, finely chopped
• 1 lime
• 1 packet plain tempeh

Method

1. Put a saucepan of water on to boil.
2. In a cup, mix the peanut butter with the lime and 3/4 of the coconut oil.
3. Chop the tempeh up into 1cm x 2cm pieces. Fry these for a couple of minutes with the chilli in a frying pan with a little of the coconut oil.
4. Add in half the peanut sauce mixture and stir well into the tempeh.
5. Add in the carrot and stir for a couple of minutes.
6. Add in the courgette and the rest of the peanut sauce and stir well.
7. Whilst this is cooking, add the rice noodles to the saucepan and cook for 3 minutes. When soft, rinse in cold water and add to the frying pan, ensuring it’s coated in the peanut sauce.
8. Now stir in the pan choy. These cook quickly so don’t need much time in the frying pan.
9. Stir for a few minutes and then serve. Eat immediately!