MEERA SODHA’S VEGAN RECIPE FOR COLD TOMATO AND TAHINI NOODLES WITH PEANUT, CORIANDER AND LIME | THE NEW VEGAN

Food | The Guardian released a new vegan recipe by Meera Sodha titled "Cold Tomato and Tahini Noodles with Peanut, Coriander and Lime" as part of its "The New Vegan" series. The dish combines southern‑asian, middle‑eastern and Italian flavours, pairing a creamy tomato‑tahini sauce with peanuts, lime and fresh coriander over cold noodles.

According to the article, the recipe evolved from a familiar spaghetti pomodoro before incorporating tahini from the Middle East, sambal oelek heat from Indonesia, and fresh lime, coriander and peanuts from Vietnam. Sodha notes the sauce remains bright and perky even after refrigeration, making it a practical choice for too‑hot‑to‑cook days and lasting up to a week in the fridge.

The recipe reflects a broader trend of cold noodle dishes that offer quick, plant‑based comfort meals during hot weather, expanding vegan options in everyday cooking.

• Published by Food | The Guardian under "The New Vegan".
• Fusion of Italian, Middle‑Eastern and Southeast Asian ingredients.
• Sauce can be stored for up to a week, ideal for heatwave cooking.
• Related coverage includes a fruit paleta recipe, wildfire news, and a media interview, illustrating the Guardian’s diverse topical range.

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