VegCookbook Club selection, Vegan on the Cheap by Robin Robertson. The first recipe that I have made from this cookbook is an affordable and simple one. This recipe also appears for free, on Robin Robertson's Global Vegan Kitchen website.
Although this was a budget dish, it tasted rich and decadent. First you prepare an easy Asian-style peanut sauce, with peanut butter and silken tofu. I subbed almond milk for the soy milk and added extra garlic and red pepper flakes. Next you cook your whole-wheat penne and veggies.
I wasn't a fan of the cooking method for the broccoli and carrots. I worry that boiling them in the pasta water loses some nutrients. However it is quick trick, for when you are short on time, as well as money. For garnish I used more green onions instead of herbs and extra peanuts. I liked this dish but thought it could be tweaked. Maybe you could use less peanut butter too?