These quick and easy Curried Satay Veggie Bowls take less than 20 minutes to make, they’re naturally gluten-free and vegan, and they are made with the most heavenly red curry sauce! Feel free to add in extra veggies or rice noodles, if you would like.
By the time you’re reading this, I’m probably chowing down on some delicious vegan food in San Francisco . Gav and I are here for Pinterest’s very first conference and I’m so incredibly excited about it. I’m also so happy to be back in San Francisco! I had such a blast on my last trip and I can’t wait to show Gav all the things, and all the amazing vegan food. There’s something about the vegan food in Cali that is absolutely top notch. Speaking of top notch vegan dishes, we need to talk about these Curried Satay Veggie Bowls. They from my amazing friend Lindsay Cotter’s Cookbook: Nourishing Superfood Bowls: 75 Delicious Gluten-Free Meals to Fuel Your Day . Lindsay is all about amazing gluten free dishes that work for every single occasion!
Let me tell you a bit about Lindsay. She runs the gorgeous gluten free blog Cotter Crunch . Talk about phenomenal photos. I can’t remember how exactly we met, but I’m pretty sure it’s because I made one of her food videos. I was so sad to stop that little side business soon after, but was happy that a friendship seemed to blossom out of nowhere for us! She’s always so fun to talk to and we share many of the same #bloggerlife scenarios.
Just like in her book, Lindsay shares some stunning bowls on her website. Her cookbook has so many vegan recipes and vegan options recipes that I knew I had to share it with you guys. After flipping through, I knew I had to make these Curried Satay Veggie Bowls. Let me tell you – absolute deliciousness.
These noodle bowls are made with perfectly created zucchini noodles. Then covered in a delicious peanut Satay sauce that becomes almost yummy soup like due to the zucchini noodles. I loved it this way and actually waited until it got soupy, since it kind of reminded me of my coconut curry soup ! Usually when I make zucchini noodles, it’s kind of a hot mess, hence why I stayed away from them for so long. But Lindsay goes into detail on how to cook them and they came out perfect.
So perfect that my non gluten free husband asked to have it for dinner, then had it again the next day. After Gav tasted it he said (quote) “ Wow. That’s something I could eat over and over !” (end quote). That’s definitely a fine compliment. He loves the sauce so much that we saved some to use on another weeknight dish, or for when we have more zucchinis to make this again.
You definitely can’t go wrong with this recipe. I also love that it’s the perfect portion for two people. It’s also a great way to add protein to your meal. I hope you give it a try and definitely check out Lindsay’s amazing cookbook Nourishing Superfood Bowls !
PIN THIS RECIPE:
Ingredients
SATAY SAUCE INGREDIENTS:
- 1 15-ounce can chickpeas
- 3 tablespoons coconut milk
- 1 tablespoon avocado oil , or coconut oil
- 1 tablespoon creamy natural peanut butter
- 1 tablespoon red curry paste
- 1 teaspoon mustard
- 1/4 teaspoon ground ginger
- 2 cloves garlic
- dash of lime juice / Rice Vinegar
- pinch of Kosher salt and freshly-ground black pepper , to taste
NOODLE BOWL INGREDIENTS:
- 2 small zucchinis
- 1 teaspoon olive oil
- 1 teaspoon tamari – gluten free soy sauce
- toppings: chopped fresh cilantro , chopped nuts, crushed red pepper flakes, lime wedges, sriracha (optional)
Instructions
- To make the satay sauce, combine the chickpeas, red curry paste, garlic, ginger, oil, mustard and coconut milk in a food processor or blender . Blend until mixed. With the food processor on low, slowly add the peanut butter, Lime juice/ Rice Vinegar, salt and pepper. Blend again until creamy. For thinner sauce, add 1 tablespoon (15 ml) or more coconut milk. Stop and scrape sides once or twice if needed. Put the sauce in a bowl and set aside. Extra sauce can be stored in fridge for up to 5 days.
- For the bowls, spiralize the zucchini, then press with a paper towel to remove the excess water. In a large skillet or wok, add the oil and stir fry the zucchini noodles with the tamari for 5 minutes, or until zucchini noodles are soft, but not mushy. Remove and place zucchini noodles in one large serving bowl or 2 smaller serving bowls. Drizzle each bowl with the creamy satay sauce and top with a handful of ribbon-cut vegetables, cilantro, crushed nuts and crushed red pepper flakes. Add a dash of Sriracha, if desired.
- Once you add the sauce, serve immediately. Due to the high water content in the zucchini noodles, the sauce will become soupy if left to sit.
- Simply add more zucchini noodles to thicken the sauce, or spoon out a few tablespoons of liquid. But not to worry: even the thinned out sauce is delicious with the noodles. Totally slurp worthy!
- Note: To make zucchini noodles without a spiralizer, simply julienne slice them or use a potato peeler to create long flat shavings or ribbons.
Curried Satay Veggie Bowls
Ingredients
SATAY SAUCE INGREDIENTS:
- 1 15-ounce can chickpeas
- 3 tablespoons coconut milk
- 1 tablespoon avocado oil or coconut oil
- 1 tablespoon creamy natural peanut butter
- 1 tablespoon red curry paste
- 1 teaspoon mustard
- 1/4 teaspoon ground ginger
- 2 cloves garlic
- dash of lime juice / Rice Vinegar
- pinch of Kosher salt and freshly-ground black pepper to taste
NOODLE BOWL INGREDIENTS:
- 2 small zucchinis
- 1 teaspoon olive oil
- 1 teaspoon tamari – gluten free soy sauce
- toppings: chopped fresh cilantro chopped nuts, crushed red pepper flakes, lime wedges, sriracha (optional)
Instructions
- To make the satay sauce, combine the chickpeas, red curry paste, garlic, ginger, oil, mustard and coconut milk in a food processor or blender. Blend until mixed. With the food processor on low, slowly add the peanut butter, Lime juice/ Rice Vinegar, salt and pepper. Blend again until creamy. For thinner sauce, add 1 tablespoon (15 ml) or more coconut milk. Stop and scrape sides once or twice if needed. Put the sauce in a bowl and set aside. Extra sauce can be stored in fridge for up to 5 days.
- For the bowls, spiralize the zucchini, then press with a paper towel to remove the excess water. In a large skillet or wok, add the oil and stir fry the zucchini noodles with the tamari for 5 minutes, or until zucchini noodles are soft, but not mushy. Remove and place zucchini noodles in one large serving bowl or 2 smaller serving bowls. Drizzle each bowl with the creamy satay sauce and top with a handful of ribbon-cut vegetables, cilantro, crushed nuts and crushed red pepper flakes. Add a dash of Sriracha, if desired.
- Once you add the sauce, serve immediately. Due to the high water content in the zucchini noodles, the sauce will become soupy if left to sit.
- Simply add more zucchini noodles to thicken the sauce, or spoon out a few tablespoons of liquid. But not to worry: even the thinned out sauce is delicious with the noodles. Totally slurp worthy!
- Note: To make zucchini noodles without a spiralizer, simply julienne slice them or use a potato peeler to create long flat shavings or ribbons.
Nutrition
Curried Satay Veggie Bowls https://jessicainthekitchen.com/curried-satay-veggie-bowls/ June 4, 2018
These Vegan Pulled Mushroom Sandwiches are mind-blowingly satisfying! They are smoky, hearty, packed with the umami flavour of Oyster Mushrooms, and so quick and easy to whip up!
I’ve been obsessed with oyster mushrooms for about a few months now. Legend has it they can mimic pork texture, absorb any flavour and already come packed with a divine base umami flavour. Legend is correct, friends. The second I saw my farmer’s marketing selling these organic, I grabbed them. These oyster mushrooms make the absolute best Vegan Pulled Mushroom Sandwiches. Meaty, hearty, loaded with flavour and completely mouthwatering.
You’re in for a treat.
Let’s share a few words that describe these Vegan Pulled Pork Sandwiches:
Nostalgic
Meaty
Hearty
Umami-filled
Bursting with flavour
Texture perfection
Mind-blowing
I won’t go too long into these because you need to get a cookin’. These Vegan Pulled Mushroom Sandwiches are one of my favourite dishes to date. One, because they challenge once again everything that’s possible with vegan food. Two, because I took them up a notch by smoking them. First of all, I now want to smoke everything in my life.
I wanted it to be easy, so I provided easy step by step instructions for doing this in your oven. I infused the mushrooms with a jerk flavour using jerk briquettes. You could use any flavour but let me tell you, this already makes your entire house smell heavenly.
After that, it’s as simple as shredding, bbq sauce, and done. I was so surprised as how much flavour these soaked up and I can’t wait to try them again. I paired the Vegan Pulled Pork Sandwiches with my Kale Cabbage Slaw , but without the kale, and my Vegan Ranch Dressing which tastes AMAZING here. Of course, you can have it like Gav did over rice. It’s totally up to you how to enjoy these delicious heavenly morsels.
PIN THIS RECIPE:
Ingredients
- 1 lb oyster mushrooms , wiped clean
- 1 tablespoon olive oil
- ½ cup homemade bbq sauce , or store-bought
- 1 ½ tablespoons water
- ½ kale cabbage slaw recipe without the kale
- 2 burger buns
- homemade ranch dressing , or a store-bought vegan dressing
Instructions
- Smoke at 500F for 5 minutes. Trust me – this enhances the flavour of the mushrooms intensely!! I smoke by creating a little foil packet with wood chips or briquettes, place a cooling rack on top then the mushrooms on the cooling rack. Remove from oven.
- When the mushrooms are cooled slightly, about 5 minutes, use your fingers to shred the mushrooms into long pieces, similar to the photo above. I prefer this over shredding with a fork.
- In a pan over medium high heat, heat the oil. Add in the mushrooms and crisp up for about two to three minutes. Lower the heat and add the bbq sauce on top. Stir the mushrooms into the sauce gently to combine. Add the water if it begins to get too thick. Cook, while stirring, for about 3 minutes, while the sauce begins to slightly caramelise.
- Serve on burger buns with a slaw and your favourite white sauce such as a homemade ranch dressing . Add hot sauce if desired and enjoy!
