Sunday, August 18, 2013

Recipe for Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce

Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce
Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce is a perfect Meatless Monday dinner.

Even though I recently posted my collection of 50 Amazing Zucchini Recipes, a wonderful friend keeps bringing me zucchini, so I keep experimenting with it.  Ever since I got a Julienne Cutter a couple of summers ago, I've been having fun with easy-to-make zucchini "noodles" and this was another recipe where I used thin little strips of zucchini as a stand-in for pasta, topped with peanut-Sriracha sauce this time.  I added some diagonally sliced sugar snap peas, thin strips of red bell pepper, cilantro, and a few chopped peanuts, but you could add most any type of raw vegetable that would taste good with a spicy peanut sauce.

I've used zucchini noodles like this in meatless recipes and also with a pasta sauce that had sausage, but since this version with the peanut-Sriracha sauce happens to be vegan, I'd say this is pretty much a perfect Meatless Monday dish.   (If you'd like more meatless recipes, you might might want to follow my Meatless Monday Pinterest Board, which has ideas from Kalyn's Kitchen and some of my favorite food blogs.  I also feature fun ideas for Meatless Monday at BlogHer, where I write a weekly post spotlighting meatless recipe ideas I find around the web.)

I used my Julienne Cutter to make the zucchini noodles, although you can also use a Mandoline Slicer or even a grater to julienne the zucchini.  I do the large zucchini starting from the middle and going towards the end; then turn it over and do the other end.  Throw away the inner seedy part of the zucchini, or use in Zucchini Bread.

Whisk together Tamari, rice vinegar, Sriracha, sesame oil, and sweetener of your choice.

Microwave the peanut butter just long enough to soften it, then whisk it into the other ingredients to make the dressing.

Get the sugar snap peas, green onions, and sliced red pepper ready (or whatever vegetables you choose to use.)  I also used a little chopped cilantro.

Coarsely chop the peanuts; I like dry roasted peanuts for this type of dish.

Toss the zucchini noodles with a generous amount of dressing.

Then put the coated noodles into a serving bowl and top with the sugar snap peas, red pepper strips, green onions, and cilantro (or other vegetables of your choice.)

Drizzle a little more of the sauce over the vegetables, sprinkle with chopped peanuts, and serve immediately.


Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce
(Makes 4 servings; recipe created by Kalyn with inspiration from Whole Wheat Sesame Noodles with Spicy Peanut Sauce.)

Ingredients:
10 cups julienned zucchini (2-3 very large zucchinis)
1 cup diagonally sliced sugar snap peas
1/2 red bell pepper, cut in half lengthwise and thinly sliced
1/2 cup thinly sliced green onions (or less)
1/2 cup chopped cilantro
1/4 cup coarsely chopped peanuts

Sauce Ingredients:
1/3 cup + 1 T Tamari or soy sauce
1 T rice vinegar (not seasoned)
1 T Sriracha Sauce (more or less to taste)
1 T sesame oil
2 tsp. sugar, Splenda, or Stevia in the Raw granulated Sweetener (Use Splenda or Stevia for South Beach Diet)
1/2 cup natural peanut butter (I only had Adams 100% Natural Crunchy Peanut Butter which was fine, but I would use smooth if you have it)

Instructions: 
Use a Julienne Cutter, Mandoline Slicer, or even a grater to make the zucchini noodles.  I cut off the ends of the zucchini, then hold it on on end and cut with my julienne cuttter, starting in the middle and going towards the end, moving around that end of the zucchini.  When you reach the seedy part, turn it over and hold by the other end and do the other half of the zucchini.  If the zucchini seems fairly wet, I would drain it in a colander while you prep the other ingredients, but I don't usually need to do this.  (Some people salt the zucchini to draw out the water for this type of zucchini "noodle" but I prefer the plain raw zucchini with a little crispiness.)

Mix together the Tamari or soy sauce, rice vinegar, Sriracha Sauce, sesame oil, and sweetener of your choice.  Put the peanut butter in a microwave safe dish and heat in the microwave until it softens, about 15-25 seconds, depending on how powerful your microwave is.  Whisk the hot peanut butter into the seasoning mixture and let the dressing cool while you prep the other ingredients.

Slice the sugar snap peas, red bell pepper, and green onion and chop the cilantro and peanuts.

Put the julienned zucchini into a bowl and toss with a generous amount of dressing, until most of the zucchini is well coated with dressing.  Divide the coated zucchini into serving bowls and top each one with one-fourth of the sliced sugar snap peas, red pepper strips, sliced green onions and chopped cilantro.  Drizzle a little more dressing over the vegetables, sprinkle with chopped peanuts and serve immediately.

If you're not going to need four servings of this, I would make the dressing,  and slice the sugar snap peas, red pepper strips, and green onions.  These ingredients could be kept in the fridge until needed but I would julienne the zucchini, chop the cilantro, and chop the peanuts right before serving.

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South Beach Suggestions:
As long as you use an approved sweetener for the dressing (like Splenda or Stevia in the Raw Granulated Sweetener) and use natural peanut butter (without added sugar) this low-glycemic recipe would be approved for any phase of the South Beach Diet.  Don't have nuts for a snack on the same day you eat this, because they're a calorie-dense food.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Ideas with Zucchini Noodles:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Quick and Easy Julienned Zucchini and Yellow Squash with Thyme ~ Sass and Veracity
Julienned Zucchini Vegan Mexican Bowl with Black Beans, Avocado, Tomato, Poblano, and Lime ~ Kalyn's Kitchen
Two Recipes for Zucchini Noodle Salad ~ Vintage Mixer
Julienned Zucchini "Spaghetti" with Quick Sausage,Tomato, and Basil Sauce ~ Kalyn's Kitchen
Zucchini Noodles with Pan-Fried Tofu ~ Appetite for China
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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14 comments:

Jacqueline Meldrum said...

We had a pretty much identical dinner tonight, although we had no zucchini and I used crunchy peanut butter in the dressing rather than actual peanuts. Oh and rice noodles to suit Graham. I would have preferred egg noodles myself. I loved it.

Kalyn Denny said...

Jacqueline, I think you can't go wrong with peanut butter + noodles! The variations are endless.

Kevin Lynch said...

What a great way to enjoy some zucchini!

Kalyn Denny said...

Thanks Kevin, I really liked it with the spicy peanut sauce.

everydaymaven said...

Love this Kalyn! I have been susbtituting zucchini noodles for everything lately :)

Kalyn Denny said...

I'm a bit infatuated with them too. So glad you like it!

Joanne said...

I would probably do a mix of zucchini and regular noodles here, but one thing I wouldn't change a bit is the peanut sauce!! The best.

Kalyn Denny said...

Joanne, I hadn't thought of that; love the idea. And the peanut sauce is so good!

Jeanette said...

Love the idea of using zucchini instead of noodles when making peanut noodles. I've got a spiralizer that I use for making zucchini noodles - makes it fun to eat!

Kalyn Denny said...

Jeanette, I'm thinking I need a spiralizer! Although the little julienne cutter I have works pretty well, especially for how cheap it was!

Amanda said...

What a wonderfully unique and beautiful recipe!

Kalyn Denny said...

Amanda, so glad you like it.

Brian Fair said...

This was a great one Kalyn! We did 1/3 soy and 1T Tamarind Concentrate paste. One of our new favorites, thanks!

Kalyn Denny said...

Brian, I love the idea of adding some Tamarind paste to this. I'm going to try your version soon!

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