Easy Coconut Curry Chicken

This coconut curry chicken builds layers of flavor inspired by Thai cuisine using easy techniques. You’ll have a restaurant-worthy dinner in under an hour, with a sauce you’ll be craving for days after.
The post Easy Coconut Curry Chicken appeared firs…

This coconut curry chicken builds layers of flavor inspired by Thai cuisine using easy techniques. You'll have a restaurant-worthy dinner in under an hour, with a sauce you'll be craving for days after.

The post Easy Coconut Curry Chicken appeared first on The Stay At Home Chef.

Roasted Veggie Sandwich with Peanut Sauce

This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!

The post Roasted Veggie Sandwich with Peanut Sauce appeared first on Sweet Simple Vegan.

This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!

Thai Peanut Roasted Veggie Sandwich {easy + oil-free} #thai #peanut #sandwich #vegan #oilfree #easyvegan

Vegan sandwiches are one of our favorite lunches, especially when we’re on the go. Today we’re taking a simple veggie sandwich to the next level by roasting the sliced veggies until caramelized and tender, then smothering the bread with our favorite Thai-inspired peanut sauce.  

If you have any peanut sauce leftover, use it to dip Rainbow Summer Rolls, drizzle on Thai Peanut Grain Bowls, or toss it with your favorite Vegetable Stir Fry

Or if you’re looking for more epic vegan sandwich ideas to try, make sure to check out This Vegan Chicken Pesto SandwichRataouille ParmesanMediterranean-Inspired Chickpea Salad, and this Buffalo Tofu Sandwich

Ingredients You’ll Need 

  • Veggies: For this sandwich, we’re using 1 Chinese eggplant and 1 zucchini, each sliced into 1/2″ rounds. These roasted veggies act as the bulk of the sandwich. 
  • Coconut aminos: Adds a slightly sweet and salty flavor, similar to soy sauce but with less sodium and a more sweet flavor. If you prefer a saltier veggie filing, opt for soy sauce or tamari.
  • Rice vinegar: Adds an acidity that balances the creamy richness in the peanut sauce. 
  • Vegan hoisin sauce: Helps the veggies caramelize during roasting and adds a sweet, salty, tangy flavor. 
  • Spices: We seasoned simply with garlic powder and a pinch of black pepper. Feel free to add additional salt to taste, as needed.
  • Vegetable broth: Used to cook the sautéed onions. Water with a splash of coconut aminos is a good alternative in a pinch.
  • Peanut sauce: We used our Homemade Peanut Sauce made with just 8 simple ingredients. 
  • Sourdough bread: Our favorite bread to use when making this sandwich is a couple slices of hearty sourdough. Our No-Knead Bread would work perfectly. Or, if you prefer more traditional sandwich bread, you can’t go wrong with our 100% Whole Wheat Bread or Fluffy Sandwich Bread.

Optional Add-ins

  • Switch up the roasted veggies: We love this sandwich with Chinese eggplant and zucchini, but you can roast thin slices of virtually any veggie in its place. Try portobello mushrooms, sweet potatoes, carrots, or bell peppers. 
  • Add fresh veggies: Romaine or your favorite leafy greens, tomato slices, cucumbers, avocado, red onion, sprouts, red cabbage, micro greens, fresh bell pepper, etc are fantastic! We usually keep it simple and stick to romaine and tomatoes. 
  • Switch up the sauce: We’re always looking for new ways to use peanut sauce, but if you don’t have the exact ingredients to make it, or want to try a variation, switch up the sauce! Our Vegan Garlic Aioli or this Ginger Miso Dressing would be delicious. 

Equipment Needed

How to Make Roasted Veggie Sandwich

Roast the Veggies

  1. Prepare the broiler. Before preparing the eggplant and zucchini, line a baking sheet with parchment paper, then preheat the broiler. 
  2. Make the veggie marinade. In a medium bowl, combine the coconut aminos, rice vinegar, hoisin sauce, garlic powder and black pepper. Add in the eggplant and zucchini and mix until each veggie slice is well coated. 
  3. Broil for 7 minutes. Spread the eggplant and zucchini on the prepared baking sheet in a single layer. Set aside remaining marinade. Place the sheet under the broiler for 7 minutes, or until the veggies are browned to your liking. 
  4. Brush with leftover marinade. Remove the veggies from the oven, flip, brush any leftover marinade on top, and return to the oven. Broil for an additional 3 minutes, or until nicely browned on the following side. Remove and set aside to cool. Watch carefully so it doesn’t burn! 
  5. Cook the onions. Set a medium pan over medium low heat. Add 1/4 cup of vegetable broth and heat until warm. Add in the onions and cook down, stirring occasionally, for 15-20 minutes. Add additional broth as needed to prevent burning.

Assemble

  1. Follow our easy recipe to make the Perfect Peanut Sauce.
  2. Toast the bread. 
  3. On one slice of bread, spread on a layer of peanut sauce. 
  4. Layer on roasted eggplant, zucchini, onions, lettuce, and tomatoes, then seal with the other slice of bread. 
  5. Repeat the process to make as many sandwiches as you’d like! 

Storage Instructions

Once assembled, this sandwich is best enjoyed immediately. If you’re making this sandwich for meal prep, store the roasted vegetables, peanut sauce, bread, and other toppings in separate airtight containers. 

Assemble right before enjoying, or the night before work or school. If preparing the night before, just make sure to use hearty bread and toast before adding the peanut sauce or the bread may go soggy.

Thai Peanut Roasted Veggie Sandwich {easy + oil-free} #thai #peanut #sandwich #vegan #oilfree #easyvegan

More Ways To Enjoy Peanut Sauce

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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Thai Peanut Roasted Veggie Sandwich {easy + oil-free} #thai #peanut #sandwich #vegan #oilfree #easyvegan

Roasted Veggie Sandwich Recipe with Peanut Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 48 minutes
  • Yield: 2

Description

This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!


Ingredients

  • 1 Chinese eggplant, sliced into 1/2″ rounds
  • 1 zucchini, sliced into 1/2” rounds
  • 2 tablespoon coconut aminos (or soy sauce)
  • 1/2 tablespoon rice vinegar
  • 1/4 teaspoon vegan hoisin sauce
  • 1/2 teaspoon garlic powder
  • Pinch ground pepper
  • 1/2 large white onion, sliced into thin rings
  • 1+ cup vegetable broth

Peanut Sauce

  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons water, or as needed to smooth
  • 1 tablespoon finely chopped cilantro
  • 1/2 tablespoon coconut aminos (or soy sauce)
  • 1/2 teaspoon coconut nectar (or liquid sweetener of choice)
  • 1/41/2 teaspoon sriracha (to taste)
  • 1/4 teaspoon ground garlic
  • 1/8 teaspoon ground ginger

To Serve

  • 1 tomato, sliced into rounds
  • 1/2 head romaine lettuce
  • 4 slices of sourdough bread

Instructions

Eggplant and Zucchini:

  1. Line a baking pan and preheat the broiler.
  2. In a medium bowl, combine the coconut aminos, rice vinegar, hoisin, garlic powder and pepper. Add in the eggplant and zucchini into the sauce and mix until every piece is coated.
  3. Place the eggplant and zucchini on the baking tray in a single layer, and place into the oven to broil for 7 minutes, until browned. Save any extra marinade in the bowl.
  4. Remove from the oven, flip, add leftover marinade on top, and broil for 3 more minutes or until nicely browned. Be sure to check up on it often to prevent burning.
  5. Remove and set aside to cool.

Onions:

  1. Add 1/4 cup vegetable broth into a pan over medium-low heat. Once warmed, add in the onion and cook down, stirring occasionally, about 15-20 minutes.
  2. Add more broth as needed to prevent burning, but don’t add more until it has cooked off.

Peanut Sauce

To prepare your sauce, simply whisk all of the ingredients together until smooth.

Assembly:

To prepare the sandwiches, toast the bread, then spread half of the peanut sauce on one half of each sandwich. Divide the eggplant, zucchini, onions, lettuce and tomatoes between each sandwich as desired then seal with the other slice of bread.

  • Prep Time: 18 minutes
  • Cook Time: 30 minutes
  • Category: Entree

Nutrition facts label provided by Nutri Fox.Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Roasted Veggie Sandwich with Peanut Sauce appeared first on Sweet Simple Vegan.

Edamame Salad with Peanut Sauce

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal! If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala. I’m tofu’s #1 fan…

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!

If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

I’m tofu’s #1 fan but edamame is quickly becoming one of my favorite sources of plant-based protein! Other than being loaded with plant protein, fiber, vitamins, and minerals, these soybeans are also incredibly versatile. I love tossing them in a salad, stir fry, soup, noodle dish, or any meal that needs a boost of protein and texture.

But when I want to make them the star of the show, I’ll turn to this Edamame Salad with Peanut Sauce. This easy meal is made by tossing edamame, crunchy vegetables, and chopped nuts in an easy 5-Minute Peanut Sauce. It takes minutes to put together and is so light and refreshing!

Serve it as a protein-packed side dish with dinner, bring it to a potluck, or make it for a refreshing Thai-inspired lunch to enjoy throughout the week.

Why you’ll love this vegan edamame salad

  • Wonderful Thai-inspired flavors – I can’t get enough of the refreshing and crunchy veggies in this salad, but it’s the Thai-inspired peanut sauce that makes every bite addictive!
  • High-protein lunch or side dish – The edamame packs this simple lunch or side with over 15 grams of plant protein per serving.
  • Quick and easy to make – Just toss the veggies in the 5-minute peanut sauce, and you’re done!

How to make edamame salad

Find the complete recipe with measurements in the recipe card below.

Cook or thaw the edamame according to the package instructions, then rinse it under cold water. Pat the edamame dry and transfer it to a large bowl along with the other salad ingredients.

Time-saving tip: Buy pre-shredded cabbage, carrots, and kale to save on prep time.

ingredients for edamame salad in a large white bowl.

Whisk all of the peanut sauce ingredients together in a bowl until smooth. Stir in a little warm water to thin the consistency, if needed.

Pour the peanut sauce over the salad, toss to coat, and top with more chopped nuts. 

Chill the salad in the fridge for an hour, then enjoy!

the ingredients for edamame salad covered in peanut sauce in a large white bowl.

Serving suggestions

I love this edamame salad because you can enjoy it as a protein-rich lunch throughout the week or on the side of more Asian-inspired recipes, like Vegan Pad Thai, Thai Peanut Noodles, or Vegan Stir Fry.

You can even turn it into a main dish! Toss the salad with 2 cups of cooked quinoa, white or brown rice, or rice noodles to make it even heartier. Feel free to add baked tofu or marinated tempeh for extra protein, too.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

Frequently asked questions

What can I use instead of peanut butter?

Make the sauce with cashew butter, almond butter, sunflower seed butter, or your favorite nut butter instead of peanut butter.

Can it be made nut-free?

You can make this edamame salad without nuts, although the flavors will be a little different. Omit the chopped nuts from the salad (or replace them with sunflower seeds) and make the sauce with seed butter, like sunflower seed butter or tahini.

Do I have to cook frozen edamame?

It depends. Sometimes, frozen shelled edamame is pre-cooked before it’s frozen and is safe to eat after thawing. Other varieties are packaged raw and should be cooked first. Either way, I recommend boiling the edamame rather than simply thawing it so it’s tender-crisp in the salad.

Can I serve the salad without chilling it in the fridge?

Yes, you can serve the salad right away, although I found that the flavors are more complex, balanced, and delicious when it’s chilled before serving.

How do you store the leftovers?

Transfer the dressed salad to an airtight container and store it in the refrigerator for 3 to 4 days. I don’t recommend freezing the leftovers because the textures and flavors won’t be as fresh after thawing.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.
a large batch of Edamame Salad with Peanut Sauce on a white serving platter.
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Edamame Salad with Peanut Sauce

This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!
Course Salad
Cuisine Thai-inspired
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 315kcal

Ingredients

Edamame Salad

  • 16 ounces frozen shelled edamame
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 2 cups chopped kale
  • 1/4 cup chopped cilantro optional
  • 1/2 cup chopped peanuts or cashews

Peanut Sauce

Instructions

  • Cook or thaw the edamame according to package instructions. Rinse under cold water.
  • Add the edamame to a large bowl, along with all other salad ingredients.
  • In a small-medium bowl, add the peanut sauce ingredients and whisk until smooth. Whisk in a little warm water if it's too thick.
  • Pour the sauce over the salad and toss until well combined.
  • Sprinkle more chopped nuts on top, if desired. Cover and chill in the refrigerator for at least an hour before serving, if possible.

Notes

  1. The salad keeps in the refrigerator for 3-4 days.
  2. You can add 2 cups of cooked quinoa, rice or rice noodles for a heartier salad.

Nutrition

Serving: 1of 6 servings | Calories: 315kcal | Carbohydrates: 27g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 402mg | Potassium: 730mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 3mg

Spring Roll Bowl

A homemade Spring Roll Bowl recipe with a sweet chili sauce, peanuts, avocado, carrot, bell pepper, cucumber, and mango.This easy Spring Roll Bowl recipe is a vibrant and healthy meal that is on the table in less than 30 minutes! You still get to enjoy the flavor you love from fresh spring rolls, transformed into a delicious bowl recipe! Want more 30-Minute Meals? Try Chicken Caprese, Egg Roll in a Bowl, Air Fryer…

A homemade Spring Roll Bowl recipe with a sweet chili sauce, peanuts, avocado, carrot, bell pepper, cucumber, and mango.

This easy Spring Roll Bowl recipe is a vibrant and healthy meal that is on the table in less than 30 minutes! You still get to enjoy the flavor you love from fresh spring rolls, transformed into a delicious bowl recipe!

Want more 30-Minute Meals? Try Chicken Caprese, Egg Roll in a Bowl, Air Fryer Salmon Bites, or Greek Burgers!

A homemade Spring Roll Bowl recipe with a sweet chili sauce, peanuts, avocado, carrot, bell pepper, cucumber, and mango.

Spring Roll Bowls are Quick and Genius

We created these Spring Roll Bowls as a convenient way to get the delicious flavors of Fresh Spring Rolls, without the work. Everything is thrown in a bowl and drizzled with a homemade peanut sauce that will make your tastebuds sing! They’re perfectly practical for weeknight enjoyment, and just look how pretty they are.

Ever since our trip to Southeast Asia I’ve been craving all of our favorite Vietnamese and Thai inspired recipes (like Pho and Banh Mi Sandwiches). Any of those flavors I can mimic, bring my right back to that amazing experience! (You can find our travel itinerary, here).

How to Make Spring Roll Bowls:

Make Peanut Sauce and Chop Veggies: Blend sauce ingredients in a food processor until smooth. Add a little water, if needed. Slice and chop all vegetables and herbs.

Two images showing the ingredients for a sweet chili peanut sauce in a food processor, and a picture of chopped veggies, mango, avocado, and herbs on a cutting board.

Prepare Noodles and Serve: Cook noodles according to package instructions. Drain and place in a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of the peanut sauce until well coated. Toss to combine. Spoon noodles in bowls and top with sliced avocado, carrot, mango, bell pepper, Serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp or crispy tofu, if desired then drizzle with extra sweet chili sauce and peanut sauce!

Two images with rice noodles with peanut sauce and sweet chili sauce on top, then an easy spring roll bowl all assembled and being served with chopsticks.

Make Ahead Instructions:

To Make Ahead: Chop veggies and make spring roll sauces up to 2 days ahead of time, stored in the fridge. The rice noodles are best cooked fresh, so they don’t clump together and harden.

More “Bowl” Recipes:

Follow me for more great recipes

A homemade Spring Roll Bowl recipe with a sweet chili sauce, peanuts, avocado, carrot, bell pepper, cucumber, and mango.
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Spring Roll Bowl

Our favorite Spring Roll Bowls are vibrant and healthy and on the table in 30 minutes. The peanut sauce on top will make these your new favorite meal.
Course Main Course
Cuisine American, Thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5
Calories 748kcal
Cost 10

Ingredients

Peanut Sauce: 

  • 1/2 cup creamy peanut butter
  • 2 Tablespoons hoisin sauce
  • ¼ cup low-sodium soy sauce
  • 2 teaspoons garlic , minced
  • 2 teaspoons Sriracha hot sauce
  • 2 Tablespoons rice wine vinegar
  • 3-4 Tablespoons warm water , or more as needed to thin

Spring Roll Bowls:

  • 14 ounces dry rice noodles
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 2 serrano peppers , chopped (seeds and veins removed)
  • 2/3 cup dry roasted peanuts , chopped
  • 1 avocado , peeled and thinly sliced
  • 1 large carrot , shredded
  • 1 bell pepper red or orange, chopped
  • 1 English cucumber , sliced
  • 1 mango , peeled and sliced into chunks
  • 1/2 cup sweet chili sauce ,or more, to taste
  • 2 cups Protein of choice: cooked chicken, shrimp or crispy tofu , optional

Instructions

  • Make the Peanut Sauce: Add all ingredients to a food processor and blend until smooth. Add a little water, if needed until you reach your desired thinness. Pour into a bowl and set aside.
  • Chop all vegetables and fresh herbs.
  • Cook noodles according to package instructions. Drain. Add noodles to a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. Toss to combine.
  • Assemble: Spoon noodles into bowls. Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. Add chicken, shrimp or tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce.

Video

Notes

Make Ahead Instructions: Store chopped veggies and sauce seperatly, up to a few days ahead. Rice noodles don’t work to cook ahead.
Calories: Calorie count includes all of the sauce being used. Use less sauce for less calories.

Nutrition

Calories: 748kcal | Carbohydrates: 108g | Protein: 17g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 0.2mg | Sodium: 1134mg | Potassium: 836mg | Fiber: 10g | Sugar: 26g | Vitamin A: 4030IU | Vitamin C: 56mg | Calcium: 84mg | Iron: 2mg

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I originally shared this recipe July 2016. Updated June 2022 and May 2024.