Extra Veggie Vegan Gochujang Noodles

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: GOCHUJANG SAUCE:

2 tablespoons Gochujang

2 tablespoons Tamari

2 tablespoons raw cashew butter

1 to 2 tablespoons maple syrup or agave nectar

1 tablespoon lime juice

1 tablespoon unseasoned rice vinegar

1 tablespoon tomato paste

2 cloves garlic, peeled

1- inch piece of ginger, peeled

2 teaspoons arrowroot powder

1 cup vegetable stock

subheading: NOODLES & VEGGIES:

10 oz (294 grams) noodles of choice

1 tablespoon avocado oil

1 medium carrot, thinly sliced

1 bunch broccolini, chopped

2 cups snap peas, ends trimmed and chopped

1 cup frozen shelled edamame, thawed

sea salt and ground black pepper, to taste

3 green onions, sliced

sesame seeds to garnish, optional

subheading: Notes:

You can swap cashew butter with tahini or smooth raw almond butter.

Feel free to make this work with whatever vegetables you have on hand! Just as long as you have about 5 cups of chopped vegetables total.

I used millet and brown rice-based ramen noodles for this version. Any noodles that you like should work fine!

Directions at thefirstmess.com

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