Plant-Based Peanut Butter Vegetables… so, what do you do with the last of your leeks, broccoli and cauliflower? Well, why not try my delicious plant-based peanut butter vegetables? I was a bit stuck as to what to make, so I raided my store cupboard and pulled out some peanut butter, fresh ginger, red onion, garlic and some spices to create this dish. It’s amazing what you can do when you think you’ve got nothing in the house!

Don’t forget, broccoli and cauliflower are powerhouses from the vegetable patch, plus, as with all veg, they’re loaded with fibre. If you find that you have other vegetables, this sauce works equally well with potatoes, carrots, green beans, peas, squash and pumpkin to name but a few.

It tastes amazing whatever veg you use! Go gone, give it a try and let me know how you get on.

Plant-Based Peanut Butter Vegetables

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


  • Pot
  • Wooden spoon
  • Measuring jug
  • Sharp paring knives
  • Measuring spoons


  • 1 red onion finely chopped
  • 1 garlic clove crushed, then chopped
  • 2 teaspoons fresh ginger grated
  • 2 teaspoons garam masala
  • 400 g can tin chopped tomatoes
  • 400ml coconut milk
  • handful broccoli florets
  • handful cauliflower florets
  • 1 leek sliced
  • 100 g crunchy peanut butter 100% peanuts, no oil or salt added
  • handful fresh coriander finely chopped
  • 20 or so flaked almonds toasted
  • brown rice amount depending upon how much you want


  • Cook the brown rice as per the packed instructions.
  • Add two inches of cold water to a large saucepan, then add the onion and garlic, cook until the onions are soft, about 5 minutes.
  • Add the leek, cauliflower, broccoli, fresh ginger, garam masala and cook for another two minutes. Stir well to ensure the ginger and garam masala are mixed with the vegetables.
  • Add the coconut milk, peanut butter and canned tomatoes. Stir all the ingredients together then cover and simmer for about 20 minutes. Keep an eye on the mixture to ensure it doesn't catch on.
  • Just before serving add the fresh coriander then serve with brown rice and sprinkle over some toasted sliced almonds.

I hope you enjoy my delicious Plant-Based Peanut Butter Vegetables as much as I do. What do you think? Did you make them?

Leave me a comment below. Thank you!

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