Vegan Ramen Recipe
These thick and creamy vegan ramen noodle bowls can be made in just 15 minutes and are perfect for dinner.
Servings: 4 servings
Ingredients
- 8 oz uncooked ramen or noodles of choice
- 2 tbsp white or rice vinegar
- 2 tbsp soy sauce, or coconut aminos
- 1 tbsp vegetable or sesame oil
- 1 1/2 tbsp sweetener of choice
- 1 tbsp minced garlic
- 2 cups vegetable broth
- 2 cups milk of choice or coconut milk
- 1/4 cup almond or peanut butter (can omit if using coconut milk)
- optional 1/4 tsp ground ginger
- optional sriracha or hot sauce to taste
- optional cooked diced vegetables, tofu, or protein of choice
- garnish with sliced scallions, limes, and sesame seeds if desired
- optional handful baby bok choy or spinach
Instructions
- Boil water in a medium pot. Add ramen and cook uncovered for two minutes or until soft. Drain. Meanwhile, whisk together all remaining ingredients except garnishes and greens in a separate pot, and heat over medium. Once ramen is drained, combine it with the creamy broth. Add greens if using, and heat just until they wilt. Portion into bowls. Garnish as you wish, and serve. Leftovers may be served hot or cold.View Nutrition Facts
Video
Notes
For dessert, try these Vegan Chocolate Chip Cookies.
Nutrition
Calories: 314kcal