This Vegan Thai Peanut Spaghetti Squash recipe offers a delightful twist on traditional spaghetti squash by infusing it with a creamy and flavorful Thai-inspired peanut sauce. It's a satisfying and nutritious dish that's perfect for any occasion.

Ingredients: 1 medium spaghetti squash. 1/2 cup creamy peanut butter. 1/4 cup soy sauce. 2 tablespoons maple syrup. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/4 teaspoon red pepper flakes optional. 1/4 cup chopped peanuts for garnish. 2 green onions, thinly sliced for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Put the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Bake the squash for 35 to 45 minutes, or until it's soft and a fork can go through it easily. In a bowl, mix peanut butter, soy sauce, maple syrup, lime juice, garlic, ginger, and red pepper flakes until smooth. Set this bowl aside while you bake the squash. When the squash is done cooking, use a fork to pull the flesh apart into strands that look like spaghetti. Add the peanut sauce to the spaghetti squash and mix it around so that it's all covered. Before serving, top with chopped peanuts, sliced green onions, and sesame seeds.

Prep Time: 15 minutes

Cook Time: 45 minutes

Tofu Pad Thai is a vegan take on a traditional Thai dish. It has a lot of different tastes and textures, with soft rice noodles, crispy tofu, and a sour-sweet sauce. It's simple and quick to make, making it perfect for a weeknight dinner.

Ingredients: 200g flat rice noodles. 200g firm tofu, pressed and cubed. 2 tablespoons soy sauce. 2 tablespoons lime juice. 2 tablespoons brown sugar. 1 tablespoon tamarind paste. 2 cloves garlic, minced. 1 red chili, thinly sliced. 2 cups bean sprouts. 2 spring onions, sliced. 1/4 cup roasted peanuts, chopped. 2 tablespoons vegetable oil. Salt, to taste. Fresh cilantro, for garnish.

Instructions: Follow the directions on the package to cook the rice noodles. Remove the water and set it aside. To make the sauce, put soy sauce, lime juice, brown sugar, and tamarind paste in a small bowl and mix them together. Put away. Put vegetable oil in a large pan and heat it over medium-high heat. Cut up the chili and add it to the pan. Cook for one minute. Tofu cubes should be added to the pan and cooked until golden brown, which should take about 5 to 7 minutes. Put the cooked noodles and the sauce that you made into the pan. Add everything to the bowl and mix it well. Put in the spring onions and bean sprouts. Toss for two more minutes, until everything is hot. If you need to, add salt to the seasoning. Add chopped peanuts and fresh cilantro on top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Vegan Thai Peanut Curry Stirfry is a flavorful and satisfying dish that combines the richness of peanut butter and coconut milk with the crunch of fresh vegetables. It's a quick and easy vegan stirfry recipe that's perfect for a weeknight dinner.

Ingredients: 1 cup of broccoli florets. 1 cup of sliced red bell pepper. 1 cup of sliced carrots. 1 cup of snap peas. 1 cup of tofu cubes. 2 tablespoons of vegetable oil. 1/4 cup of peanut butter. 1/4 cup of coconut milk. 2 tablespoons of soy sauce. 1 tablespoon of sriracha sauce. 1 tablespoon of maple syrup. 1 teaspoon of minced garlic. 1 teaspoon of grated ginger. Salt and pepper to taste. Chopped cilantro and crushed peanuts for garnish. Cooked rice or noodles for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu cubes and stir-fry for about 5 minutes until they become golden brown. Remove and set aside. In the same skillet, add the minced garlic and grated ginger. Saut for 1-2 minutes until fragrant. Add the broccoli, red bell pepper, carrots, and snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still crisp. In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, sriracha sauce, maple syrup, salt, and pepper until well combined. Pour the peanut sauce over the stir-fried vegetables in the skillet. Return the tofu cubes to the skillet and stir to coat everything with the sauce. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through. Serve the Vegan Thai Peanut Curry Stirfry over cooked rice or noodles. Garnish with chopped cilantro and crushed peanuts. Enjoy your delicious vegan Thai peanut curry stirfry!

Prep Time: 15 minutes

Cook Time: 15 minutes

So fresh and vibrant, this vegan Pad Thai features in our Thai cooking class, and is the bomb! 🍀 A delightful 😘 snap of what our students created today ❤

Pad thai can be a tricky dish to create Getting the noodles cooked to perfection is a challenge. 🍀 And making it vegan and gluten free with all the flavours you expect. Wow!

We have totally nailed this at Wholesome Bellies.

Our next class is Friday 10th June, 6pm. Join us!

To the cape! As always, we packed our trip to the brim. We stopped by the Heritage Museums and Gardens on the way up Orleans, MA. Once we got to Orleans we grabbed take out from Bangkok Cuisine Thai Restaurant.