Thai Peanut Veggie Linguine with Edamame (WFPB)

This version adds edamame for a satisfying, complete-protein upgrade while keeping everything whole-food and oil-free.
Ingredients
For the noodles and vegetables• 8 oz whole-grain linguine• 1½ cups shelled edamame (fresh or frozen, thawed)• 3 cups green cabbage, thinly sliced• 1 red bell pepper, thinly sliced• 1 cup carrots, julienned or shredded• 1 cup broccoli florets or snap peas• 3 cloves garlic, minced• 1 tbsp fresh ginger, grated• 2–3 tbsp water or vegetable broth (for sautéing)
For the peanut sauce• ½ cup natural peanut butter• 3 tbsp tamari• 1½–2 tbsp brown sugar (to taste)• 1 tbsp rice vinegar or fresh lime juice• ½ tsp chili garlic sauce or red pepper flakes (optional)• ½ cup warm water, added gradually
Optional garnishes• Chopped scallions• Fresh cilantro• Crushed peanuts or sesame seeds (optional)






No, but I’m adding it to mine, too! Brain health—even my own after a TBI—often feels beyond what research can reasonably cover with its compartmentalized approach.