Ramen with Coconut Vegetable Broth and Hoisin Marinated Tofu
This ramen dish is packed-full of flavor, with a unique and mouthwatering coconut milk infused broth and sweet hoisin marinated tofu.
Ramen is one of my absolute favorite dishes. Now, I’m not talking about the 99 cent ramen found at the supermarket... I’m talking about the real, authentic stuff! This dish is no exception to ramen’s greatness. The coconut milk and vegetable broth add the perfect, creamy base for the noodles and veggies. You’ve got to try it out!
Duration: 30-35 minutes
Servings: ~8 bowls
What you’ll need:
- 1 14oz package of extra-firm DRIED tofu (sliced into rectangles, triangles, or cubes) *see below for tip on how to adequately dry your tofu
- 2 13.5oz cans of full-fat coconut milk
- 8 cups of vegetable broth
- 4 cups of shiitake mushrooms
- 2.5-3 Tbsp minced garlic
- 16oz of plain, vegan ramen noodles
- 2 bundles of baby bok choy, rinshed and chopped
- 1/4 cup vegan hoisin sauce (store bought is fine)
- 1.5 Tbsp salt (or, to taste) *this will balance the sweetness of the coconut milk
- 1.5-2 Tbsp red pepper flakes (optional for spice)
- 1.5-2 Tbsp sriracha (optional for spice)
- olive oil for cooking, to taste
- chopped green onion, to taste
- toasted sesame seeds, to taste
Directions:
1. Drain your tofu and set on a clean plate with a paper towel on the bottom, and a paper towel on the top. Add a plate to the top of your tofu along with another heavy object (i.e. a cook book). Let your tofu release the liquid for 20 minutes before slicing. This will help your tofu absorb the yummy hoisin sauce!
2. While your tofu dries, cook your ramen noodles according to your package instructions. Once cooked, drain and set aside.
3. After your tofu is dried, slice it as desired. Heat a large skillet with olive oil and add your tofu in a single layer (you may need to work in batches). Pan fry your tofu for ~5 minutes on each side, or until slightly browned. Add in more olive oil if your pan becomes dry, this will prevent your tofu from sticking. Once your tofu is slightly browned, add in your hoisin sauce and stir to coat. Remove your tofu from the heat and set aside.
3. In a large sauce pan, saute your mushrooms, bok choy, and garlic with olive oil until the bok choy is wilted (~5-6 minutes). Add in your vegetable broth and coconut milk, stirring to combine. Then, add in your 1.5 Tbsp salt (plus more to taste, if desired), as well as your red pepper flakes and sriracha for added heat. Cook your coconut vegetable broth mixture until it comes to a boil, stirring occasionally as needed. Once boiling, reduce the heat to a simmer.
4. In individual serving bowls, add your cooked ramen noodles, followed by your coconut vegetable broth mixture. Top your ramen with the hoisin tofu, toasted sesame seeds, chopped green onion, and additional red pepper flakes as desired.
Pro tip: serve your ramen with edamame as an appetizer and a fortune cookie for dessert!
Looking for a savory, flavorful substitute for mac and cheese? I got you, friend! This dish will satisfy all of your “cheesy” cravings, I guarantee it!
Hardest thing to give up when going plant-based? Cheese. 100% cheese. Friends, I love cheese. Grilled cheese, cheese curds, cheese fries, cheese everything. The worst part? I don't enjoy store brand cheese substitutes! So when I tried making this Butternut Mac, I wasn't expecting much. I got out the squash, cashews, some garlic, and went for it...
HOLY COW. Friends, this "cheese" sauce is so yummy, so creamy, and is seasoned perfectly to give that cheesy vibe. Other benefits? It's healthier, my stomach doesn't hurt, and the animals are happy. I canNOT wait for you to try it for yourselves!
Servings: ~6
Duration: ~40-45 minutes
What you’ll need:
- 5 cups peeled and cubed butternut squash (I bought some from the frozen section - otherwise you will have to roast it)
- 2 Tbsp olive oil
- 1 1/2 Tbsp garlic
- 2 1/4 tsp salt
- Ground black pepper, to taste
- 1Ib elbow macaroni (or any other fun pasta shape!) *to make gluten free, use a gluten free pasta
- 1/2 cup raw cashews
- 2 cups water, plus more as needed
- 1/2 tsp dried rosemary
Optional (highly suggested) toppings:
- Cayenne pepper (added spice)
- Nutritional yeast flakes (added cheesy flavor, texture similar to bread crumbs)
Directions:
1. Heat butternut squash according to package instructions. In a large bowl, toss it with the olive oil, 1/4 tsp salt, and season with pepper.
2. Bring a large pot of salted water to boil over high heat. Cook your pasta according to the package instructions. Drain the pasta and return it to the pot, off the heat.
3. In a blender, combine your butternut squash, water, cashews, garlic, rosemary, and remaining 2 1/4 tsp of salt. Blend on a high speed for 1-2 minutes, until the texture is very smooth.
4. Add your sauce to the pot with your pasta and toss to coat. Adjust your seasoning to your taste. If you feel your sauce is too thick, this is where you add in any extra water, 1 Tbsp at a time. Complete this process until the desired consistency is reached.
5. Top with cayenne pepper for spice and nutritional yeast flakes for extra cheesiness.
Who knew there are so many PASTAbilities when it comes to corn? This recipe is hands down amazing. The corn makes the sauce so creamy!
Okay, friends. Listen up! I want to tell you all about how pureed corn makes the perfect creamy, tasty, sauce. It’s super easy, super yummy, and super saucy. My family’s first reaction to me using corn as a sauce was “Oh...okay.” and “What?”. But folks, when they took a bite, I received many compliments. They all went back for seconds! The flavor is truly unique and this is now one of my all time favorite recipes I’ll turn back to again and again.
Duration: 35-40 minutes
Servings: 4-6
What you’ll need:
- 1 pound spaghetti
- 4 cups of frozen corn
- 4 Tbsp olive oil
- 1 large yellow onion
- 4 Tbsp minced garlic
- 2 Tbsp pure maple syrup
- 2 tsp sea salt
- 1/4 tsp cayenne pepper
- 1/4 cup water (plus more as needed)
- 2 Tbsp lemon juice
- 1 cup peas
- 1 cup chopped baby bella mushrooms
- 1.5 cups halved cherry tomatoes
Optional toppings:
- black pepper (to taste)
- chopped basil
Directions:
1. Bring a pot of heavily salted water to a boil over high heat. Add the pasta and cook according to package instructions. Just before draining your pasta, add 1 cup of corn and let it thaw for ~30 seconds. Drain the pasta and corn and return both to the pot, off the heat.
2. In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add the onion and cook for ~5 minutes, until softened. Add the garlic, remaining 3 cups of corn, the maple syrup, salt, and cayenne and cook for ~3 minutes. Transfer the mixture to a blender or food processor. Add the water and lemon juice and blend on a high speed setting for ~2 minutes, until smooth. (Add in additional water 1 Tbsp at a time for a thinner sauce consistency)
3. In an additional large skillet, heat 2 Tbsp of olive oil over medium-high heat. Add the cherry tomatoes, mushrooms, and peas. Toss until soft and the flavors blend together, ~5-7 minutes.
4. Add your sauce and vegetables to the pot with the pasta and toss to coat. Taste an adjust the seasoning to your preferences before plating and garnishing with black pepper and chopped basil.
Last night we had @chefchloe Thai Red Curry Bowl from #chloeflavor cookbook. It had a hint of heat and delicious 😋 We pan fried the tofu before adding it to the curry because that’s just more yummy. Check out #vegancookalong for other recipes and/or join along with us 💚
@Regranned from @chefchloe - WOW your friends with these #vegan NACHOS for superbowl weekend! Trust me, they’ll LOVE the Cashew Queso and won’t miss the cheese! Recipe from my cookbook #chloeflavor, on sale March 6! Recipe sneak peek for you guys below!! 🥑🌶🌮🍅🍹🏈🙌🏻 Serves 6 MAKE IT GLUTEN-FREE: Use gluten-free tortilla chips and replace the seitan with tempeh. 1 large bag tortilla chips 1 (15-ounce) can black beans, drained and rinsed 2 tablespoons olive oil 8 ounces ground seitan 1 tablespoon taco seasoning ½ teaspoon smoked paprika ½ teaspoon chipotle powder Sea salt 1 avocado, diced 2 teaspoons lime juice CASHEW QUESO 1 cup water 1 cup raw cashews 2 tablespoons nutritional yeast flakes 4 ounces canned tomato sauce 1 teaspoon sea salt 1⁄2 teaspoon chili powder 1⁄4 teaspoon ground turmeric 1⁄4 teaspoon cayenne pepper 2 teaspoons agave nectar OPTIONAL TOPPINGS Fresh tomato salsa, red cabbage, sliced jalapeño, and/or fresh cilantro Preheat the oven to 425°F. Pile the chips into a 9 x 13-inch baking dish. Add the black beans. Bake for 10 to 15 minutes, until the beans are warmed through. Meanwhile, in a large skillet, heat the olive oil over medium heat. When it shimmers, add the seitan, taco seasoning, smoked paprika, and chipotle powder and cook for about 5 minutes, until the seitan is heated through. Add water as needed if the skillet seems dry. Season with salt. Remove the skillet from the heat. In a small bowl, mash together the avocado and lime juice. Season with salt. To make the Cashew Queso: In a blender, combine all the ingredients and blend until smooth. Transfer to a small saucepan and stir over medium-low heat for about 5 minutes, until warmed through and thickened. Remove the baking dish from the oven and add the Cashew Queso. Scatter over the seitan. Top off the nachos with the mashed avocado and any additional toppings you desire. Serve immediately. - #regrann
