Creamy Vegan Ramen
Ingredients
- ramen broth:
- 1 tbsp coconut oil
- 2 cloves of garlic, finely chopped
- 1 inch cube of 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 of water
- 1/4 cup green onion, finely chopped
- 1/2 cup cilantro, fresh
- for the seitan:
- 1 cup sweet earth foods seitan strips
- 1 tbsp. coconut aminos
- 1 tsp. hot sauce
- 1 tsp. olive oil
- season to taste
- toppings:
- steamed dumplings
- steamed boy choi – can also add vegetables like corn, cooked spinach, mushroom and brocolli.
- 2 packets cooked ramen noodles
Preparation
Add your seitan into a small bowl with coconut aminos, hot sauce and oil
Stir and let marinate for 20 minutes
Into a medium sized sauce pan add your coconut oil and heat on medium for 30 seconds before adding the ginger and garlic
Cook for 1 minute, stirring frequently to avoid burning
Reduce heat to low and add your miso paste, vegetable stock paste and peanut butter
Stir, removing clumps and combining all ingredients
Now add your coconut aminos, chili sauce and lime
Cook on low heat for 3 minutes or until extremely fragrant
Add water and bring mixture to a boil then simmer for 10 minutes
Add green onions and cilantro before turning off heat and setting aside
Heat a cast iron skillet on medium for 30 seconds before adding the marinated seitan
Cook for 4-5 minutes on each side
You want it crispy but still soft
Once cooked set aside
Steam your vegetables and dumplings of choice, season lightly and set aside
Cook your noodles, strain and set aside
To assemble your ramen, add your noodles to a bowl, followed by your desired amount of broth
Top with veggies, dumplings and seitan
Serve topped with fresh green onion, cilantro and chili oil
Enjoy!