Creamy Vegan Ramen
Ingredients
- 1/2 tbsp oil e.g. sesame oil
- 1/2 large onion diced
- 3 garlic cloves minced
- 3/4 tbsp fresh ginger grated
- 1 medium red pepper sliced
- 10 oz fresh mushrooms sliced
- 2 cups small cauliflower florets
- 1 tsp curry powder or 1 tbsp thai curry paste
- 1 tsp sea salt or less/more to taste
- 1/2 tsp onion powder
- black pepper to taste
- pinch of red pepper flakes
- 2 cups vegetable broth
- 6 oz ramen noodles or rice noodles if gluten-free
- 1/4 cup dairy-free heavy cream or coconut cream
- 1 1/2 tbsp cornstarch or arrowroot flour (*see notes)
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1/2 tbsp balsamic vinegar or rice vinegar
- fresh herbs and peanuts to garnish
Preparation
Heat oil in a skillet over medium heat and sauté the onion for a few minutes
Add the garlic, fresh ginger, red pepper, and mushrooms
Sauté for a further few minutes
Now add cauliflower florets, all spices, and 2 cups of vegetable broth
Bring to a boil and let simmer with a lid on for about 10 minutes or until the cauliflower is softened
In a small bowl, mix dairy-free heavy creamy (or coconut cream) with cornstarch or arrowroot flour and add the mixture to the skillet (read
Stir in peanut butter, soy sauce, and balsamic vinegar
Taste and adjust seasonings, adding more salt/pepper/spices if needed
Finally, add the cooked noodles and stir to combine
Garnish with herbs and peanuts