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Total time: 30 | Serves: 4


1 box of Explore Cuisine Chickpea Spaghetti

Sunbutter Satay sauce:
3 tablespoons Nutiva buttery coconut oil
1 tablespoon crushed Garlic
1 tablespoon fresh Ginger, diced
2 green onions, chopped
1/3 cup Sunbutter
2 tablespoons Hot sauce
1 tablespoon Braggs Apple cider
1/4 cup Nutiva coconut sugar
1/4 teaspoon Turmeric
¼ teaspoon Redmond real salt
2 tablespoons lime juice
½ teaspoon dried cilantro
1/3 cup Bragg's Liquid Aminos
1/2 teaspoon red chili flakes (optional)

Vegetable stir fry:
1 teaspoon crushed garlic
2 green onions chopped
2 tablespoons sesame seed oil
1 small head of broccoli, chopped into bite size pieces
1 red pepper, cut into strips
Handful of fresh cilantro to season
Tip: add any vegetables you like!


  1. Cook the pasta per box instructions. Drain and set aside.
  2. Make the satay sauce by adding Nutiva buttery coconut oil in saucepan on medium with onion, garlic and ginger. Sauté until golden brown about 4 minutes. Lower heat and add in the rest of the ingredients, stir well and cook in low for 7 minutes until the sauce thickens and is well combined. Set aside.
  3. Make the vegetable stir fry by adding the sesame seed oil, onion and garlic to a hot fry pan. Fry for a couple minutes and then add the vegetables. Stir fry on medium until vegetables are tender.
  4. Add the satay sauce to the vegetables and mix well. Add the chickpea spaghetti and toss until well covered. Serve with fresh cilantro.