Optimize mornings with actionable tools and techniques, nourishing breakfast recipes & more!
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
This peanut sauce has been my go to sauce for the last 2 weeks. I’ve grilled my tempeh and tofu in this sauce, dipped spring rolls into it and also made noodle salads tossed in it. It comes together in one bowl and takes 5 minutes or less to make.
It’s full of flavour, but made without oil or refined sugars. I like to make a jar of this sauce at the start of the week and use it to cook through the rest of the week–it goes quickly because it’s so good!
As always, you can adjust this sauce to suit your taste preferences. If you like your peanut sauce on the sweeter side, add some more maple syrup. If you like it saltier/more savoury, add more tamari! Same goes for texture, adjust accordingly with more or less water.
If you’re allergic to peanuts, you can substitute with an alternative nut or seed butter, but taste will vary.
A quick, one bowl peanut sauce recipe! It’s vegan, gluten-free, oil-free and full of flavour. Perfect to dip spring rolls in, cook tofu or tempeh with, or simply use as a dressing for salad or noodles.
1/3 cup creamy natural peanut butter
1 tbsp rice wine vinegar
1 tbsp fresh lime juice
3 tbsp water (more as needed)
2 tbsp tamari or soy sauce
1 tbsp maple syrup (more to taste)
1/2 tsp freshly grated ginger or 1/4 tsp ground ginger
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…