Vegan Macaroni & Peanut Butter

While this may sound like an odd pairing, Macaroni and Peanut Butter is a favorite among the children and adults in my family. The peanut sauce seems to please all ages. Red pepper flakes can be added for adults who might enjoy a little heat. This is great for picnics or school lunches.  

  • 8 ounces macaroni, small, whole wheat
  • 1 cup peas and carrots, frozen or fresh, diced
  • 7 tablespoons natural peanut butter, smooth or crunchy
  • ½ cup hot water, use hot pasta water
  • 1 tablespoon rice vinegar 
  • 3 teaspoons lemon juice
  • 3 tablespoons soy sauce, start with 2 and taste
  • Dash garlic powder
  • ½ cup roasted peanuts, chopped

In 6 quart pot of lightly salted boiling water, add macaroni and cook according to package instructions, al dente. Set aside 1 cup of pasta water just before draining. Drain.  Boil peas and carrots until tender and crisp. Drain. 0Combine peanut butter, warm pasta water, rice vinegar, lemon juice and soy sauce, mixing until smooth. Taste for seasoning.  0Toss pasta in a large bowl with 2 tablespoons of the peanut sauce, adding more sauce until macaroni is lightly coated. Gently stir in peas and carrots. Thin with more pasta water if sauce is too thick. Top each serving with chopped peanuts.


Buy natural peanut butter without added sugar and salt.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.