How to Bring Peanuts to the Holiday Table: Festive Recipes for Every Course

From hearty mains to festive sides and indulgent desserts, these dishes showcase just how versatile peanuts can be in the kitchen. Whether you’re planning a holiday menu or simply want to try something new, our easy peanut recipes offer a flavorful twist that will win over family and friends.

Crockpot Peanut Chicken 

Looking for a hearty, flavorful peanut recipe that’s both comforting and easy to prepare? This crockpot peanut chicken combines tender chicken thighs with a rich, creamy peanut-coconut sauce. It’s perfect for serving over rice, noodles, or even in lettuce wraps for a lighter option.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs
• ½ cup chicken broth
• Salt and freshly ground black pepper, to taste
• 1 cup unsweetened canned coconut milk
• ½ cup unsweetened natural creamy peanut butter
• 4 cloves garlic, minced
• 3 tablespoons maple syrup
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons fresh or bottled lime juice
• 2 tablespoons rice wine vinegar
• Chopped peanuts, for garnish
• Chopped fresh cilantro, for garnish

Instructions

1. Arrange chicken in a large slow cooker. Season with salt and pepper, then pour chicken broth into the bottom. Cover and cook on LOW for 4–6 hours, until chicken is very tender.
2. Remove chicken to a cutting board. Cut into chunks and shred. Drain and wipe out the slow cooker, then return shredded chicken to the insert.
3. In a medium bowl, whisk together coconut milk, peanut butter, garlic, maple syrup, soy sauce, lime juice, and rice wine vinegar until smooth. Pour over chicken and stir to coat.
4. Cover and cook on LOW for 45–60 minutes, stirring once, until sauce thickens and chicken is fully heated through.
5. Serve over rice, noodles, or in lettuce wraps. Garnish with chopped peanuts, cilantro, and red pepper flakes if desired.

Roasted Cauliflower with Peanut Dipping Sauce

This roasted cauliflower is crispy on the outside, tender inside, and made even better with a savory peanut dipping sauce. It’s a delicious and versatile side dish or appetizer that pairs well with almost any holiday meal.

Ingredients

For the cauliflower

• 1 head of cauliflower, cored and cut into bite-sized pieces
• 3 tablespoons olive oil
• ½ teaspoon salt
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)

For the peanut sauce

• ¼ cup creamy peanut butter
• 1 teaspoon water
• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• 1 teaspoon honey
• 1 clove garlic, grated
• 1 teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon kosher salt
• 2 tablespoons chopped chives
• ¼ cup chopped salted peanuts (for topping)

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Place cauliflower on a sheet pan. Drizzle with olive oil, then season with salt, thyme, and rosemary. Toss to coat evenly.
3. Roast for 30–40 minutes, tossing once halfway, until cauliflower is soft with crisp edges.
4. While cauliflower roasts, prepare the peanut sauce. In a small bowl, whisk together peanut butter, water, lemon juice, orange juice, honey, garlic, cumin, paprika, salt, and chives until smooth.
5. Remove roasted cauliflower from oven.
6. Top with chopped peanuts and serve with the peanut dipping sauce.

Nutty Broccoli Salad 

A fresh take on tradition, this vegan holiday dish is crunchy, tangy, and just sweet enough to win over even the meat-lovers at the table. Packed with fiber, peanuts, and vibrant flavor, it’s a salad that feels both festive and satisfying. 

Ingredients

• 1 cup honey-roasted peanuts, chopped
• 6 cups broccoli florets, cut into bite-sized pieces
• ½ cup diced red onion
• ½ cup golden raisins
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 clove garlic, finely minced
• 1 ½ tablespoons Dijon mustard
• 1 tablespoon peanut oil (substitute with avocado or olive oil, if preferred)

Instructions

1. Blanch broccoli florets: cook in boiling salted water for 1 minute, then transfer immediately to an ice water bath to cool. Drain and set aside.
2. In a large mixing bowl, combine broccoli, red onion, raisins, and chopped peanuts.
3. Make the dressing: whisk together honey, apple cider vinegar, garlic, and Dijon mustard. Slowly whisk in oil until emulsified. Taste and adjust with salt as needed.
4. Pour dressing over broccoli mixture. Toss well, then chill in the refrigerator for 1–2 hours before serving.

Crispy Buffalo Tofu Peanut Bites 

This vegan recipe with peanuts is bold, satisfying, and great for holiday parties. Buffalo tofu bites are crispy on the outside, soft inside, and tossed in tangy buffalo sauce for the ultimate plant-based snack.

Ingredients

• 16 ounces extra-firm tofu, drained and pressed*
• ¼ cup cornstarch
• 1 teaspoon garlic powder
• ⅓ cup unsweetened soy or other non-dairy milk
• 1 cup panko bread crumbs
• ¼ cup chipotle peanuts, finely ground
• 1 cup buffalo sauce (such as Frank’s RedHot)

Instructions

1. Cut pressed tofu into large cubes, about 2–3 inches long.
2. Place tofu cubes in a resealable plastic bag with cornstarch and garlic powder. Shake gently until coated.
3. Dip tofu pieces in non-dairy milk, shaking off excess liquid. In a shallow dish, mix peanuts and panko bread crumbs. Coat tofu in the peanut-panko mixture.
4. Preheat oven to 425 degrees Fahrenheit. Arrange tofu on a parchment-lined baking sheet. Bake for 20–25 minutes, flipping halfway, until golden.
5. Remove from oven, dip tofu bites in buffalo sauce, then return to baking sheet. Bake for an additional 10–15 minutes until crispy.
6. Serve warm with vegan ranch or blue cheese dressing for dipping.

*Press tofu for 15–20 minutes before cooking for best texture. Use a tofu press, or wrap tofu in a clean dish towel and place a heavy object on top.

Sweet Potato Casserole with Peanuts

Sweet potato casserole is a timeless favorite, and this easy holiday recipe gives it a delicious twist by swapping pecans for peanuts. The result is a creamy, comforting dish with a sweet, nutty topping that’s perfect for any celebration.

Ingredients

For the casserole

• 4 cups peeled, cubed sweet potatoes
• 2 large eggs, beaten
• ½ cup white sugar
• ½ cup milk
• 4 tablespoons butter, softened
• ½ teaspoon vanilla extract
• ½ teaspoon salt

For the peanut topping

• ½ cup packed brown sugar
• ⅓ cup all-purpose flour
• 3 tablespoons butter, softened
• ½ cup chopped peanuts

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Place sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat for 10–15 minutes, until tender. Drain and transfer to a large bowl.
3. Mash sweet potatoes with a fork. Add eggs and mix well. Stir in sugar, milk, butter, vanilla, and salt until smooth. Spread mixture into a 9 x 13-inch baking dish.
4. In a medium bowl, mix brown sugar and flour. Cut in butter with a pastry cutter until crumbly, then stir in peanuts. Sprinkle evenly over the sweet potato mixture.
5. Bake for 30 minutes, until topping is lightly browned.
6. Serve warm and enjoy!

No-Bake Vegan Peanut Butter Pie

No gathering is complete without dessert, and this vegan peanut butter pie delivers a sweet finish everyone will love. Easy to prepare for holidays or family get-togethers, this pie is gluten-free, low-FODMAP, and rich in chocolate and peanut butter flavor without sacrificing indulgence.

Ingredients

For the crust

• 1 cup dairy-free dark chocolate, melted
• 2 ¼ cups brown rice crisp cereal

For the filling

• 1 cup pumpkin purée
• ½ cup coconut sugar
• 1 cup unsweetened coconut milk
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ½ cup creamy peanut butter
• 1 pinch sea salt

Optional toppings

• Vegan whipped cream
• Chopped peanuts
• Chopped dairy-free chocolate

Instructions

1. Line the bottom of a pie pan with a round piece of parchment paper and lightly grease the sides with coconut or avocado oil.
2. In a large bowl, mix brown rice crisp cereal with melted chocolate until evenly coated.
3. Transfer mixture to prepared pie pan. Cover with a piece of parchment paper and press firmly to form a crust. Freeze for at least 25 minutes.
4. In a medium bowl, whisk together pumpkin purée, coconut sugar, coconut milk, cornstarch, vanilla, peanut butter, and sea salt until smooth.
5. Pour mixture into a saucepan. Cook over medium heat, whisking constantly for 5–7 minutes, until thickened enough to coat the whisk. Remove from heat.
6. Pour filling into chilled crust and smooth the top with a spatula. Refrigerate for 3–4 hours until set.
7. Remove pie from refrigerator and top with vegan whipped cream, chopped peanuts, and chocolate if desired.
8. Slice and serve chilled.

And don’t forget our classic Vegan Nut Roast, the perfect Thanksgiving dish to serve to your vegan family and friends this season. Once you try one, you’ll never forget its incredible flavor.

Bring family and friends together this season with dishes made better by Hampton Farms peanuts, the perfect ingredient for holiday cooking.