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Vegetarian Peanut Butter Recipes

Updated on March 9, 2008

The PBJ sandwich is definitely the most famous way to use peanut butter. I have to admit that I still love a good PBJ on toasted bread once in awhile, yum! Lately, I’ve been trying to see how I can add peanut butter to other dishes. Last summer, I added peanut butter to a smoothie recipe, and came up with the PBJ Smoothie.

But I didn’t stop there, and began searching for other peanut butter dishes. I was surprised, and pleased, at how many different ways I’ve found for cooking and baking with peanut butter. I hope you enjoy some of these favorites.

Tofu Satay with Peanut Sauce

Thai Tofu Satay

3 tbs. tamari sauce

½ tsp. ground turmeric

1 -10 oz. package firm tofu, drained and cut into 1-inch cubes

4 oz. fresh shiitake mushrooms, stems removed

Peanut Sauce

¾ cup light coconut milk

1 tsp. red curry paste

¼ cup smooth peanut butter

2 tbs. raw sugar

1 tbs. fresh lemon juice

¼ tsp. salt


1. Make the Satay: Whisk together the tamari and turmeric in a large bowl. Add the tofu and mushrooms, tossing to coat. Cover, and marinate for 30 minutes at room temperature. You can also refrigerate it overnight, but stir it occasionally.

2. Preheat the oven to 400°. Coat a baking sheet with cooking spray.

3. Drain the tofu and mushrooms, discarding the marinade, and thread them on to 6 skewers. Spray with cooking spray. Place the skewers on the prepared pan, and bake for 20 minutes. Turn, and bake for another 20 minutes, or until browned.

4. Peanut Sauce: Whisk together the coconut milk and re curry paste in a saucepan. Whisk in the peanut butter until it is smooth. Stir in the sugar, lemon juice, and salt. Bring the mixture to a simmer. Reduce heat to low, and cook until thickened (about 5 minutes), stirring often.

5. Place the skewers on a serving plate, and drizzle with sauce. Serve the remaining sauce at dinner as a dip.

Cabbage Salad with Peanut Dressing


3 tbs. smooth peanut butter

3 tbs. rice wine vinegar

1 tbs. tamari sauce

1 tbs. brown rice syrup

1 tbs. roasted sesame oil

2 tbs. fresh ginger, minced

½ tsp. crushed red peppers


4 cups shredded napa cabbage

1 small red bell pepper, sliced

1 carrot, coarsely grated

3 green onions, sliced


1. Make Dressing: Whisk all the ingredients together in a bowl.

2. Made Salad: Toss all ingredients together in a large bowl. Add the dressing, and toss until the salad is well coated.

Chickpea and Spinach Soup


2 tsp. olive oil

1 medium onion, chopped

1 garlic clove, minced

¼ cup smooth peanut butter

2 cups vegetable broth

1 tsp. paprika

1 tsp. coriander

¼ tsp. cayenne pepper (or more to taste)

1 -15 oz. can chickpeas, (garbanzo beans) rinsed and drained

1 -14 oz. can diced tomatoes

2 oz. spinach, chopped


1. Heat the oil in a Dutch oven over medium heat. Add the onion, and sauté for 5 minutes. Add the garlic, cooking for another 2 to 3 minutes, until the garlic is lightly browned.

2. Blend the peanut butter and ½ cup of broth together in a food processor to make a smooth paste (you can also beat it, if you don’t have a processor). Blend the remaining broth into the peanut mixture.

3. Add the paprika, coriander, and cayenne to the onion mixture. Saute for about 1 minute, until fragrant. Sir in the peanut butter mixture, chickpeas and tomatoes.

4. Simmer for 5 minutes. Season with salt and pepper, and stir in the spinach just before serving.

Sometimes I eat this on a bed of rice and raw spinach. I also add some stir-fried tofu once in awhile for some added protein.


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