This is a wholesome sauce combining spicy, sweet, sour, umami and salty flavours. Jungle peanut butter makes this recipe pop with its sweet and creamy peanut flavours. Rich in protein and fibre, not to mention vitamins and minerals!
Often times with vegan meals, it’s the sauce that gives the substance. One that ties all the ingredients together into a meal to be savoured, not skipped. And for this, you need a great recipe! Preferably one that is simple to make am I, right?
With pre-prepared beans, this recipe is a snap. Just add all the ingredients to a high-speed blender and voila, the perfect spicy peanut sauce to impress your guests or just your own taste buds! To make this recipe easier, we pressure cook our sprouted beans in large batches and freeze them in portions of ~240g (same as a can of beans) or ~500g for multi-person meals.
Beans are the secret ingredient that makes this sauce go even further. With fewer calories and more fibre than a typical satay sauce, this whole food plant-based recipe is beyond delicious. It’s satisfying, light and above all, incredibly nutritious. Spicy peanut bean sauce works amazingly well as a burger dressing, on your favourite Buddha bowl, to spice up vegetables or even just on rice.
Serves: 4-6 (600g) Serving size 100 - 150g Prep and clean time: 10 minutes
- 200g Cooked white beans (butter, lima, haricot bean etc.) – ideally soaked, sprouted and pressure cooked, although you can use 1x 400ml BPA free can
- 56g Jungle Peanut Crush
- 3 tbsp rice or apple cider vinegar
- 50g White miso or 2 tbsp coconut aminos
- A dash of cayenne pepper, chilli powder or fresh chilli (more if you like spice)
- Knob of ginger (ideally skinned)
- 1/2 tsp Celtic sea salt or 1/4tsp Himalayan pink salt
- Half a lemon (deseeded and skinned)
- 100ml of filtered water or adjust according to desired consistency
- 1 tsp smoked paprika (optional but in our opinion essential)
- 4g Seaweed mixed flakes (optional for iodine boost)
- 1 tsp Lion’s mane or cordyceps mushroom powder (optional)
Notes: We highly recommend using jungle peanut butter and pressure cooked sprouted beans. Opting for these will: 1) eliminate mycotoxins and significantly reduce the anti-nutrient content (phytic acid, lectins, enzyme inhibitors) of your spicy peanut bean sauce and 2) improve flavour and digestion.
- Put all the ingredients into a high-speed blender and add just enough water to be able to puree until smooth. If necessary, add more water to adjust the consistency and blend again.
- Serve directly or refrigerate the peanut bean sauce to thicken it up.