Creamy Veg Pad Thai

Let’s be honest, anything in the vegan world with the title “creamy” gets our motor runnin’. Yes, it may he shrouded by questions of “…but WHAT makes it creamy?”…yet we’re intrigued all the same.

While this recipe is only mildly more labor intensive than the others before it, it’s worth it when it’s something the whole family can eat (though you may wish to season it a bit more intensely for the adult portions).



-Cooked spaghetti squash (we used about 3/4 c for our baby’s portion). [Fork holes in it, bake at 350 f for about an hour in a small roasting pan with an inch of water in the bottom. Turn once, halfway through.]

-Small handful of fresh, flat leaf parsley, finely chopped

-1 leaf kale, separated from stem and greens diced

-1/2 sm. tomato, diced

-1/4c tahini

-1/4tsp. dried oregano

-Dash of dried turmeric (optional)

-1/4 of a large, fresh lemon

-1 lg. clove garlic, minced finely

-1/3 c onion, chopped small

-1c broccoli crowns

-1 small carrot, small chopped


  1. Chop your onion into smallish bits and mince the garlic very finely. Clean your broccoli and carrot, then add just the crowns and chopped bits of carrot to steamer basket, covered until softened.
  2. While that’s steaming, add a touch of water to a small saucepan and turn to a medium heat. Add in your onion and sweat until soft, stirring continuously so it does not brown. Once mostly softened, add in half of your garlic that you set aside earlier until softened, also not allowing it to brown.
  3. In a small pot, add in your 1/4c of tahini (more or less depending on how much sauce you’d like on the pad thai) and the other half of your garlic. Stir this frequently so that the garlic does not burn. Once you feel it is cooked well enough, toss in a dash of turmeric and oregano (or whatever spices you prefer). Remove from heat, squeeze in lemon, and stir again. It will look alot like a roux.
  4. Now that your veggies are done steaming, turn to low heat and add in your kale, chopped tomato and parsley just long enough to wilt slightly and warm throughout.
  5. Fork out your spaghetti squash into strands your little one can handle, and mix all ingredients together, including the sauce.
  6. Nom.


These flavors were delicious together and left about half the serving for leftovers for another night. It’s lemony, garlicky, and fantastically healthy. What’s not to love?


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