Frozen Vegetables with Peanut Sauce
This post shares how to cook frozen vegetables and serve them with a creamy peanut butter sauce. This easy and budget-friendly recipe is gluten-free and goes great with any main dish.
Believe it or not, but frozen vegetables are a part of a healthy diet. Frozen veggies are often picked at their peak of ripeness, and the freezing process captures most of the nutrients. So, you can save money by choosing frozen vegetables, without worrying about them being less healthy.
- This is a budget-friendly side dish, plus one of the easiest side dishes you’ll ever make.
- The delicious peanut sauce has only 5 ingredients.
- Use almond butter instead of peanut butter to make this paleo and Whole30 friendly.
- Serve the veggies over rice to make this a plant-based meal.
Bring water to a boil in a skillet (see what is the safest cookware).
Add the frozen vegetables, cover and cook for 5 minutes.
Turn off heat and let sit for 5 more minutes to absorb the water.
Make the sauce while the veggies cook. Combine the sauce ingredients in a bowl and whisk until smooth. Add more water, if necessary, to reach the desired consistency.
Serve the veggies with a slotted spoon and drizzle with a teaspoon or two of the sauce.
Is This Recipe Healthy?
- Most Americans don’t get enough vegetables in their diets, so this is a quick and healthy way to eat more veggies.
- You can choose whatever blend of frozen vegetables you like the most. Feel free to get creative and use squash, greens, or other root vegetables.
- And, please substitute almond butter for the peanut butter if you are doing a Whole30 or paleo diet.
Other Recipe Tips
- Combine frozen Mediterranean vegetables with frozen cubed butternut squash for a full variety of vegetables that is very satisfying.
- Pair this gluten-free recipe with roasted chicken for a balanced meal.
- Serve over white or brown rice for even more staying power.
- Be sure to use a natural brand of peanut butter (I like this one).
More Vegetable Recipes You Might Like
- Chicken Broccoli Rice Casserole
- Eggplant Cannelloni
- Ground Bison & Cauliflower Bowls
- Turkey Lettuce Wraps with Mango Salsa
- Vegan Lentil Loaf
- Vegan Quinoa Stuffed Peppers
Or, for vegetable-centric recipes, check out my entire index of vegan recipes.
Watch me make this recipe on YouTube!
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
This post shares how to cook frozen vegetables and serve them with a creamy peanut butter sauce. This easy recipe is gluten-free and goes great with any main dish.
- ¾ cup water
- 1 16-ounce package frozen mixed vegetables
- 1 10-ounce package frozen chopped butternut squash
- 1/3 cup peanut butter (for paleo or Whole30, use almond butter)
- 2 teaspoons coconut aminos
- 2 tablespoons coconut vinegar or rice vinegar
- 1 tablespoon date syrup or maple syrup
- 2 tablespoons water
- Heat ¾ cup of water in a large skillet over high heat. Once the water starts to boil, carefully add the frozen vegetables. Stir and reduce the heat to medium.
- Cover the pot and let the vegetables cook for 5 minutes. Turn off the heat and let the vegetables sit for 5 minutes to absorb the rest of the water.
- In the meantime, make the sauce by combining the peanut butter, coconut aminos, vinegar, syrup, and water in a small mixing bowl. Use a whisk to combine until smooth. Add more water to reach the desired consistency.
- When you’re ready to serve, use a slotted spoon to serve the vegetables and drizzle a teaspoon or two of the sauce over each serving.
- This dish is great served over cooked white or brown rice.
- Use creamy almond butter instead of peanut butter to make this recipe Paleo and Whole30.
- Category: Side dish
- Method: Stovetop
- Cuisine: Healthy, Gluten-Free
Keywords: cooking frozen veggies, peanut butter sauce, vegetables with peanut butter sauce
Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.