This hearty vegan Coconut Peanut Noodle recipe is loaded with color and flavor. This vegan udon noodle recipe is the perfect healthy dinner to make as the colder months approach us. This recipe is easy to make, only uses one pot, and is perfect for meal prepping. This recipe is vegan, dairy-free, oil-free, high protein, high fiber, and can easily be made gluten-free.
Begin by chopping the vegetables: onions into half moons, broccoli into small pieces, carrots into rounds, bell pepper into strips, and garlic minced.
In a pan add the onions, carrots, garlic, and liquid aminos together with a little water and sauté. Once the carrots are almost soft add the bell pepper and broccoli. Cook for about 5 minutes.
Add the coconut milk and peanut butter. Add the noodles and peas to the pan and stir to combine. Add the water chestnuts, and baby corn last, along with red pepper flakes to your taste, and cook on medium for 10 minutes.
Top with crushed peanuts, shredded coconut, and cilantro and enjoy!