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Vegetables in peanut sauce

We like to cook with a lot of fresh vegetables. We like to experiment and of course it also happens that we don’t use everything. In order not to waste unnecessary resources and vitamins you sometimes need a dish in which all these valuable leftovers are used.

It was on such an occasion that the recipe for our vegetables in peanut sauce came about, which in the end you would never say is anything but first class.

With lots of colorful vegetables, soy sauce and peanuts, this dish goes in the Asian direction and is super creamy and absolutely something for cold days.

Vegetables in peanut sauce

Cook Time30 minutes
Total Time30 minutes
Course: Hauptgericht
Servings: 4 persons
Author: Madeleine


  • 1 sweet potato
  • 100 g green beans
  • 100 g broccoli
  • 1 glass of chickpeas
  • 1 can of coconut milk
  • 1 clove of garlic
  • some chili powder
  • 3 tbsp soy sauce
  • 2 tbsp peanut butter
  • 20 g peanuts (salted plus a little more to sprinkle)
  • 1 spring onion
  • 2 tbsp coconut vinegar (alternatively other vinegar)
  • 5 cherry tomatoes
  • salt
  • agave syrup (if necessary)


  • First peel the sweet potato and cut into bite-sized cubes.
  • Wash the beans, trim the ends and cut into pieces about 3cm long.
  • Wash the broccoli too and divide into small florets. The larger or thicker the broccoli is left, the longer it has to cook in the end.
  • Drain the chickpeas and set aside.
  • Wash the cherry tomatoes, cut in half and also set aside.
  • Peel and finely chop the garlic before it can be lightly toasted with the sesame oil in a large saucepan.
  • If you like it spicy, you can now add some chilli, roast it briefly and then deglaze with the coconut milk. Now all the vegetables with the longer cooking time can be added. So here sweet potato, broccoli and beans.
  • Add some soy sauce, (coconut) vinegar and peanut butter to the pot as well. This should simmer for about 10-15 minutes, until the vegetables are still firm to the bite but not quite cooked.
  • In the meantime, roughly chop the about 20g peanuts and add them to the pan with cherry tomatoes and chickpeas and season with salt, soy sauce and, if necessary, a little more vinegar. If you’ve got a little too much vinegar, you can make up for it with agave syrup. As you continue to simmer, however, some of the acidity disappears again.
  • Just before serving, season again and, if you like it particularly nutty, stir in a little more peanut butter.
  • Now cut the spring onion into fine rings and serve with a few more peanuts, the sauce and a side dish of your choice.


Brown rice, basmati rice, but also tender bread or a few rice noodles go well with it.
Of course you can choose the vegetables according to your taste. Only pay attention to the different cooking times when cooking so that everything does not turn into a pulp.

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