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Pasta with Szechwan Peanut Dressing
From: Dave


  • 8 ounces pasta (preferably linguine)
  • 2 cups broccoli florets



  • 1/3 cup peanut butter (smooth/chunky)
  • 1/2 cup vegetable stock, Hot or water
  • 1 teaspoon soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons safflower oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dry red pepper, crushed
  • 2 cups cherry tomatoes

Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets.

In a med mixing bowl, whisk together peanut butter and stock or water until smooth.

Stir in remaining dressing ingredients.

When pasta is done, drain well.

Pour sauce over pasta; toss to coat well.

Add broccoli and tomatoes; toss again.

Garnish with chopped scallions.

4 - 6 Servings VARIATIONS: - add more red pepper to taste - try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans, broccoli, or cauliflower - make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli.