Vegan Red Cabbage Peanut Pasta Recipe
This vegan red cabbage peanut pasta is a deliciously filling meal for lunch or dinner.
This recipe happened due to some peanut sauce I had left over. I wanted something that would keep me full for a while because I had a lot to do that day and wouldn’t have time to sit down and eat for quite a few hours, And pasta dish totally came to the rescue!
This vegan red cabbage peanut pasta is full of fiber and flavor. Two things you can’t do without on a vegan eating plan! It’s relatively easy to make and is packed with good-for-you veggies. Dig in!
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VEGAN RED CABBAGE PEANUT PASTA RECIPE:
A delicious pasta dish the entire family will love.
- 1/2 lb. pasta (whatever your favorite is - I used chickpea pasta)
- 4 cups shredded kale
- 4 cups shredded red cabbage
- 1 cup chopped red onion
- 1 tbsp. coconut oil
- vegetable broth as needed for cooking
- 1 tbsp. tamari
- 2 tsp. garlic powder
- peanut sauce (as much as you like)
Set the pasta to cook.
While the pasta cooks, place the kale, red cabbage, onions and oil in a large skillet. Saute until the onions are translucent and the cabbage and kale have wilted.
Stir in the Tamari and the garlic powder, mix well and set aside. Use vegetable broth only if the oil runs out and you need to continue cooking.
If you haven't already made your peanut sauce, make it now.
When all three components are finished, toss them all together and serve.
Sprinkle a few chopped peanuts over the top for a nice, added texture.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include the peanut sauce.