dairy free

Peanut Noodles with Edamame and Kohlrabi

January 17, 2025 By Courtney West 1 Comment

These peanut noodles with edamame and kohlrabi are packed with flavor and ready in just 20 minutes! Fresh udon noodles are paired with shelled edamame and kohlrabi then tossed with a ginger lime peanut sauce that ticks all of the major flavor boxes. Each bowl of peanut noodles is garnished with sliced scallions, cilantro, roasted peanuts, and chili pepper for a touch of extra heat. Enjoy these easy peanut noodles anytime you need a quick and flavorful vegan meal option!

I love a quick meal that requires minimal cooking these days! I recently started buying fresh udon noodles that cook in just 30-60 seconds and they have been a gamechanger for whipping up quick dinners. This recent variation pairs cooked udon noodles and shelled edamame with a ginger lime peanut sauce. Fresh kohlrabi is chopped and added for crunch while scallions, cilantro, peanuts, and fresh chili pepper are added for garnish. This simple vegan dinner is packed with flavor and ready in just 20 minutes!

Grab These Ingredients

FOR THE GINGER LIME PEANUT SAUCE

Peanut Butter — either natural peanut butter or peanut butter spread will work here, just make sure it’s unsweetened! I personally can’t stand having to stir the oil into natural peanut butter so I usually have an unsweetened peanut butter spread on hand. Peanut allergy? Feel free to use tahini or sunflower seed butter instead.
Miso Paste — adds lovely umami flavor. Go for a mellow miso or white miso for this recipe.
Lime Juice — adds a bright and tangy flavor to the peanut sauce. I recommend using freshly squeezed lime juice for the best flavor but bottled works in a pinch.
Tamari — adds umami flavor and seasons. The saltiness of your peanut butter will dictate how much tamari you end up adding. Tamari is typically gluten free but if that is not a concern for you, feel free to use soy sauce.
Maple Syrup or Honey — helps balance all of the flavors in the peanut sauce.
Grated Ginger Root — adds subtle warmth and flavor that pairs really well with the peanut and lime.
Sriracha — this optional ingredient is a great way to amp up the heat! Use as much or as little as you like or leave it out completely to keep the peanut sauce on the mild side.

FOR THE NOODLES

Udon Noodles — these thick Japanese noodles form the base of the recipe. I prefer using fresh ones since they cook super quickly. Udon is not gluten free so feel free to substitute any thick gluten free noodle in its place if needed!
Shelled Edamame — shelled edamame is my favorite way to quickly add vegan protein to a recipe. It just needs a quick bath in boiling water with the noodles! You can use fresh or frozen here.
Kohlrabi — adds a lovely crunchy element to the noodles along with its mildly sweet flavor. If you can’t find kohlrabi, you can substitute Hakurei turnips (baby turnips) or radishes instead.
Scallions — add a mellow oniony flavor.
Roasted Peanuts — add crunch.
Cilantro — lends an aromatic flavor. If you don’t like cilantro, mint or basil are great subs for this recipe!
Fresno Chili Pepper — optional but another great way to sneak in some spice if that’s your jam!

What is Kohlrabi?

Kohlrabi is a round vegetable that often has leafy greens attached to it and can be green, purple, or white. It’s a member of the brassica family along with other winter favorites like kale and broccoli. Kohlrabi has a flavor that tastes like a cross between a broccoli stem and apples and is typically in season winter through spring. The round bulbous part (which is actually a swollen meristem) and the leaves are both edible. In this recipe, we’re just using the round bulb. To use it in the recipe, you’ll peel off the rough outer skin then do a small or medium dice. If the leafy greens are attached, trim them off and save them for another recipe.

How to Make Peanut Noodles with Edamame and Kohlrabi

Make the peanut sauce fist. Add all of the ingredients for the sauce to a bowl and whisk until smooth. Taste it and add more lime juice for tang, maple syrup for sweetness, tamari for saltiness, or sriracha for heat. Prep the veggies and garnishes. Chop the kohlrabi (I like cubes that are between 1/4-1/2-inch in size), slice the scallions, chop the roasted peanuts, finely chop the cilantro, and thinly slice the chili pepper if you’re using it.

Cook the udon noodles and edamame. Fresh udon typically needs 3 minutes or less. I like to cook them at the same time to keep it easy! Toss the cooked udon noodles and edamame with the chopped kohlrabi and some of the peanut sauce. The peanut sauce recipe makes a lot so that you can add as much or as little as you like. Start with a little then add more as needed to taste.

Add the peanut noodles to a bowl then add as much of the garnishes as you like: scallions, cilantro, peanuts, and chili peppers.

How to Customize this Recipe

I’m a firm believer in making a recipe fit your tastes, dietary restrictions, and produce availability. Here are some ways to make this recipe work for your preferences:

Use a gluten free noodle in place of the udon. These will take longer to cook but will still keep the total recipe time under 30 minutes! For gluten free options, I like soba or rice noodles.
Once you mix the peanut sauce, taste it. If you want it tangier, add more lime juice. To make it saltier, add more tamari and for a sweeter flavor, add more maple syrup. For more spice, add more sriracha.
Kohlrabi can be typically be found at farmers markets, Asian grocery stores, and well-stocked grocery stores. If you can’t find it, feel free to use 1-2 bunches of Hakurei (baby) turnips or radishes instead.
The scallions, peanuts, cilantro, and fresno chili peppers are all garnishes which means you can use as much or as little as you want.
If you have a peanut allergy, you can still make this recipe! Both tahini and sunflower seed butter are great nut-free options.

Peanut Noodles with Edamame and Kohlrabi

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Author: Courtney West
Total Time: 20 minutes
Yield: 3–4 servings 1x
Diet: Vegan

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Description

Ingredients

Units Scale

for the peanut sauce

1/2 cup peanut butter, unsweetened
2 tablespoons miso paste
1/4 cup lime juice
3–4 tablespoons tamari
3 tablespoons maple syrup
Sriracha, to taste
2 teaspoons fresh ginger root, grated

for the noodles

2 medium kohlrabi
3 scallions
1/4 cup roasted peanuts
1/4 cup cilantro
1–2 Fresno chili peppers, optional
1 pound fresh udon noodles
8 ounces shelled edamame, fresh or frozen

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Instructions

Add all of ingredients for the peanut sauce to a bowl, starting with 3 tablespoons of tamari. Whisk until smooth. Taste the peanut sauce and add more tamari for saltiness, maple syrup for sweetness, or lime juice for tanginess. Set aside.

Set a large pot of water to boil. While the water comes to a boil, peel the kohlrabi then cut it into 1/4 or 1/2-inch cubes. Thinly slice the scallions and chop the roasted peanuts. Finely chop the cilantro and thinly slice the chili peppers if you’re using them.

Once the water is boiling, Cook the udon and the shelled edamame according to the package instructions. To keep if easy, cook them together. Drain, then toss the cooked udon and edamame with the chopped kohlrabi and about half of the peanut sauce. Taste, then add more peanut sauce as needed. Garnish each bowl with scallions, peanuts, cilantro, and chili pepper if using.

Leftovers can be stored in an airtight container in the fridge and enjoyed within 3 days. I recommend eating leftovers chilled rather than trying to re-heat them. If you plan on having leftovers, I recommend keeping the noodles and peanut sauce separate until you’re ready to make a bowl.

Notes

If you cannot find fresh udon, I recommend using either dried soba or rice noodles. These will increase the total cooking time for the recipe but will still keep it under 30 minutes!
1-2 bunches of Hakurei turnips (baby turnips) or radishes can be used in place of the kohlrabi.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: main

Koginut Muffins with Hazelnut Cardamom Crumble (vegan)

January 10, 2025 By Courtney West 1 Comment

These koginut muffins with hazelnut cardamom crumble are moist, tender, and perfectly spiced! The hazelnut cardamom crumble adds a buttery crunch to the top of these muffins while roasted koginut squash lends a deeply sweet and nutty flavor to the batter. These cozy vegan muffins are perfect for a snack, dessert, or indulgent breakfast and pair well with your favorite hot beverage.

I found my new favorite winter squash last year: the koginut! This gorgeous squash was developed by the talented folks over at Row 7 Seed Co. It looks like a beautiful, frosty pumpkin and has the sweetest, nuttiest flavor. When roasted, the flesh is super buttery and is the most gorgeous shade of orange. I started experimenting with koginut squash last year after finally getting my hands on some at my local Whole Foods so I am super excited to be able to share this muffin recipe with you!

Grab These Ingredients

Koginut Squash — you’ll need about 2.5 pounds (roughly 2 medium squash) to yield enough puree for the recipe. For substitutions, see below.
All-Purpose Flour — you’ll use flour for both the muffins and the crumble. I haven’t tested these with a gluten free flour blend so if you do, let me know how it goes down in the comments!
Sea Salt — helps season and balance all of the flavors so don’t skip it! I like to use a fine grain sea salt but you can also use kosher salt.
Baking Powder — since these muffins are vegan and there are no eggs, we need a little extra baking powder than normal (1 whole tablespoon) to help with the rise.
Cinnamon, Nutmeg, and Cardamom — ground cinnamon and nutmeg will add cozy warmth to the muffins while cardamom will flavor the crumble.
Avocado Oil or Vegetable Oil — avocado oil or vegetable oil will keep the crumb of these muffins nice and moist. You can use either depending on your preference!
Oat Milk (or other plant milk) — the milk helps thin the batter a bit so you can use any unflavored and unsweetened plant milk you like. I used oat because it is what I typically have on hand.
Granulated Sugar — sweetens both the muffins and the crumble. If you’re vegan, make sure to use a sugar that is labeled as vegan-friendly.
Melted Vegan or Regular Butter — adds flavor and moisture to the crumble topping. If you’re using vegan butter, make sure it’s the kind in a block or sticks made for baking rather than the spread sold in tubs.
Hazelnuts — give the crumble topping a beautiful nutty flavor that pairs well with both the cardamom and the koginut squash. I recommend using raw/unroasted hazelnuts since they will be toasted during baking. Don’t have hazelnuts? Use an equal amount of walnuts or pecans.

What is Koginut Squash?

Koginut squash is a cross between a butternut and a kabocha squash. It has a sweet and nutty flavor with a smooth texture that is perfect for roasting. In appearance, it resembles a small pumpkin with frosty, terracotta colored skin. Koginuts are in season during the fall and winter months and can be found at local farms and participating Whole Foods stores.

Substitutes for Koginut Squash

Since koginuts are not as widely available as other winter squashes, there are a couple of substitutes that will yield delicious results. The closest substitute in terms of flavor and texture that is widely available is a butternut squash. Simply use a butternut squash of equal weight called for in the recipe and follow all of the instructions as written. Easy-peasy! You can also use canned butternut squash puree or pumpkin puree for a time-saving option. Use one 15-ounce can in place of the koginut in this recipe.

How to Make Koginut Muffins with Hazelnut Cardamom Crumble

Start by cutting the koginut squashes in half lengthwise. It will be much easier to remove the seeds/pulp once they are roasted so no need to do that now. Place the squash halves cut side down on a parchment lined baking sheet and roast until the flesh is super tender.

After the roasted squash has cooled enough to safely handle, scoop out and discard the seeds. Scoop all of the flesh away from the skin. You can add the flesh to a food processor or a blender or use a large bowl with an immersion blender. Puree the flesh until very smooth then set it aside for now.

While your oven preheats, add all of the crumble ingredients to a small bowl. Mix until moistened and crumbly in texture.

Whisk together the dry ingredients and the wet ingredients in separate bowls. Add the wet ingredients to the dry and mix until just combined and there are no pockets of dry ingredients remaining.

Fill the muffin cups about 3/4 full of batter. You should have enough for 12 muffins. Divide the crumble topping evenly between the 12 muffins, sprinkling it over the top of the batter. Bake the muffins until puffed and golden and a tester inserted in the middle comes out clean.

Recipe Tips

Make sure to line your baking tin with muffin cups/baking cups. This will make it so much easier to remove the muffins once they’re baked and will help keep the bottoms from getting too brown.
Don’t overmix the batter. When you add the wet ingredients to the dry, mix only until you no longer see pockets of dry flour. Overmixing can lead to a tough muffins in batters/doughs that are made with wheat flour.
Bake the muffins until the crumble is golden and a tester or toothpick inserted into the middle comes out clean. This will take anywhere from 23 to 27 minutes depending on your oven.

Other Ways to Enjoy Koginut Squash

You can substitute koginut squash for several of the recipes on my blog! I recommend starting with these favorites:

Roasted Honeynut Squash with Apple Fennel Slaw and Vegan Ricotta — look for small koginuts here or cut large ones into fourths.
Acorn Squash Tomato Soup with Thyme & Rosemary — use 2 medium koginuts in place of the acorn squash for a sweeter and nuttier flavor.
Use koginut puree in place of the pumpkin puree in these maple glazed pumpkin scones or this spiced pumpkin pecan granola.

Koginut Muffins with Hazelnut Cardamom Crumble (vegan)

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No reviews

Author: Courtney West
Total Time: 1 hour 50 minutes
Yield: 12 muffins 1x
Diet: Vegan

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Description

These koginut muffins with hazelnut cardamom crumble are moist, tender, and perfectly spiced! The hazelnut cardamom crumble adds a buttery crunch to the top of the muffins while roasted koginut squash lends a deeply sweet and nutty flavor to the batter. These cozy vegan muffins are perfect for a snack, dessert, or indulgent breakfast and pair well with your favorite hot beverage.

Ingredients

Units Scale

for the muffins

2.5 pounds koginut squash
1 3/4 cups all-purpose flour
1/2 teaspoon sea salt
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup avocado oil (or vegetable oil)
1/2 cup unsweetened oat milk
2/3 cup granulated sugar

for the crumble

3/4 cup all-purpose flour
1/4 cup granulated sugar
4 tablespoons vegan butter, melted
1/2 teaspoon ground cardamom
1/2 cup raw hazelnuts, chopped
Pinch of sea salt

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Instructions

Start by making the koginut puree. Cut the koginut(s) in half from stem to bottom then place cut side down on a parchment lined baking sheet. Roast at 375 degrees for 45-60 minutes or until very tender. Remove and allow to cool until they can be safely handled. Scoop out and discard the seeds and pulp. Separate the flesh from skin. discarding or composting the skin. Puree the flesh with a blender, food processor, or immersion blender until smooth. Allow to cool to room temperature before using in the muffins.

Preheat the oven to 375 degrees and line a standard muffin tin. Add all of the crumble ingredients to a small bowl. Mix until evenly moistened and crumbly in texture. Set aside.

Whisk the flour, salt, baking powder, cinnamon, and nutmeg in a large bowl until combined.

Measure out 1 3/4 cups of koginut puree and add it to a medium-sized bowl with the avocado oil, oat milk, and sugar. Whisk until smooth.

Add the wet ingredients to the dry and mix until just combined. Fill the muffins cups about ¾ full. You will have exactly enough batter for 12 muffins in a standard muffin tin. Divide the crumble topping between each of the 12 muffins, sprinkling it on top. Tap the pan on the counter a few times to help settle the batter then bake in the preheated 375 degree oven for 23-27 minutes or until the crumble topping is golden and a tester inserted into the middle comes out clean.

Cool the muffins in the pan for 5 minutes before moving to a cooling rack. Enjoy warm or allow to cool completely. Store leftovers in an airtight container at room temperature and enjoy within 5 days.

Notes

To cut down on the total time, use one 15-ounce can of pumpkin or butternut squash puree in place of the koginut squash.
If you prefer to make the puree yourself and cannot find koginut squash, you can use an equal amount of butternut squash in its place.
The koginut puree can be made up to 5 days in advance and kept in the refrigerator in an airtight container.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: baked good

dairy free

Grab These Ingredients

What is Kohlrabi?

How to Make Peanut Noodles with Edamame and Kohlrabi

How to Customize this Recipe

Other Winter Meals Ready in under 30 Minutes

Description

Ingredients

Instructions

Notes

Grab These Ingredients

What is Koginut Squash?

Substitutes for Koginut Squash

How to Make Koginut Muffins with Hazelnut Cardamom Crumble

Recipe Tips

Other Ways to Enjoy Koginut Squash

Description

Ingredients

Instructions

Notes