Easy Creamy Vegan Ramen
Ingredients
Ramen Broth
-
1
tbsp
coconut oil
-
2
cloves
garlic, finely chopped
-
1
inch cube
ginger, finely chopped
-
1
heaped tbsp
white miso paste
-
1
tbsp
vegetable stock paste
-
1
tbsp
peanut butter
-
1
tbsp
coconut aminos
-
1
tbsp
chili sauce
-
3
tbsp
lime juice
-
4
cups
water
-
¼
cup
green onion, finely chopped
-
½
cup
cilantro, fresh
Seitan or Tempeh
-
1
cup
Seitan or Tempeh
-
1
tbsp
coconut aminos
-
1
tsp
hot sauce
-
1
tsp
olive oil
-
to taste
seasoning
Toppings
-
to taste
steamed dumplings
-
to taste
steamed bok choi
-
2
packets
cooked ramen noodles
Instructions
- Marinate the Seitan or Tempeh with coconut aminos, hot sauce, and oil for 20 minutes.
- Heat coconut oil in a saucepan, then add ginger and garlic, cooking for 1 minute.
- Add miso paste, vegetable stock paste, and peanut butter, stirring to combine.
- Add coconut aminos, chili sauce, and lime, cooking until fragrant, then add water and simmer for 10 minutes.
- Add green onions and cilantro, then set the broth aside.
- Cook the marinated Seitan or Tempeh in a skillet until crispy, then set aside.
- Steam your choice of vegetables and dumplings, then set aside.
- Cook the ramen noodles, strain, and set aside.
- Assemble the ramen by adding noodles to a bowl, topping with broth, vegetables, dumplings, and Seitan or Tempeh.
Nutrition Facts (estimated)
Servings
4
Calories
594
Total fat
21.3g
Total carbohydrates
82.7g
Total protein
20g
Sodium
1097.2mg
Cholesterol
0mg
You might also like