I was super excited to receive a copy of Sam Turnbull’s (from It doesn’t taste like chicken blog) debut cookbook , Fuss Free Vegan, that within the first two days of getting it I had made 5 different recipes out of the book! And, the best part is, I didn’t even have to go to the shops to get any of the ingredients. How Fuss Free is that!? (or maybe I’ve just got a well stocked cupboard 🤔) But seriously, the book really is fuss free! It’s fantastic, full of incredible and tasty recipes, and my new fave Vegan Cookbook!
So far we’ve made some incredible dishes out of the book, including pad thai noodles, palm of heart cakes, crème brûlée (YES! Can you believe a VEGAN CRÈME BRÛLÉE! I had to try this one as soon as possible), pizza, mozarella cheese, choc chip cookies and more! All of the recipes have been absolutely delicious!!
We also made Sam’s 15 minute Peanut Noodles which is the recipe we’re sharing with you today!
I’ve been following Sam’s blog It doesn’t taste like chicken for a while, and in fact I always make her Chocolate Cake which is on her blog and also in her cookbook! It’s by far the best choc cake I’ve made and I’ve made a lot of them.
Sam’s personality really comes through in the book and that’s another thing I love about it.
So if you’re looking for a Christmas present (either for yourself or someone else!) this would be the perfect gift!
All in all, Fuss Free Vegan gets a massive Thumbs Up from me, and well done Sam for this awesome book!
- 1/2 cup natural peanut butter (smooth or crunchy)
- 1/2 cup water
- 3 Tbsp soy sauce (gluten free, if preferred)
- 2 cloves of garlic minced
- 2 Tbsp fresh lime juice
- 1 Tbsp agave or maple syrup
- 1 inch piece of fresh ginger peeled and minced
- 2 tsp your favourite hot sauce (optional)
- 1 tsp sesame oil
- 6oz vegan chow mein noodles or rice noodles
- 1 red bell pepper chopped
- 1 medium carrot peeled and cut into matchsticks
- 2 green onions chopped
- 1/4 cup peanuts roughly chopped (salted, roasted, raw, whatever you like!)
- Handful of coriander roughly chopped
For the peanut sauce, in a small bowl, mix together all of the sauce ingredients. Set aside.
Cook the noodles according to the package directions. Drain them and return them to the saucepan. Add the peanut sauce, bell pepper, and carrot. Toss well to combine.
Garnish with green onions, peanuts and coriander. Add more hot sauce if you like.
Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved