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December 14, 2007

Ginger Peanut Sauce for Pasta or Stir-fried Veggies

This ginger peanut sauce works equally well with pasta or stir-fried veggies.

Sarah Kramer

Serves 2-4

1 large onion, chopped
1 tablespoon olive oil
1 large carrot, chopped
1/3 inch fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1 large sweet potato, chopped
1-1/2 cups vegetable stock
1/3 cup peanut butter
1 cup tomato juice
1/3 cup roasted peanuts


In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the carrots, ginger, salt and cayenne, and sauté for 5 minutes. Add the sweet potatoes and stock and bring to a boil; then reduce heat. Cover with a lid, and simmer for 10-15 minutes, or until the vegetables are tender.

Stir in the peanut butter and tomato juice, and with a hand blender or food processor, blend half or all of the soup until smooth, depending on the texture you want—always be careful when blending hot liquids.

Return the soup to the pot, reheat and serve garnished with roasted peanuts. Makes 2 large or 4 small servings.

Oven-toasted nuts: Preheat oven to 350ºF (175ºC). Spread nuts out on a small baking tray, and roast them for 5-10 minutes. Remove from oven immediately, and let cool before chopping and serving.

Pan-toasted nuts: Place the nuts in a dry skillet, and cook over medium heat for 3-4 minutes. Remember to stir or shake the pan frequently to prevent burning. Once the nuts begin to brown, remove from heat and let cool before chopping and serving.

Courtesy of Sarah Kramer, author of How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.

For even more vegetarian recipes, check out VegRecipes.org.

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