Veganized Ramen.

For the past month-or-so I have made a big batch of veg broth at least once a week; ready to be warmed up and, accompanied by noodles and veggies, turned into a hearty bowl of ramen. Comfort food at its finest for this insanely windy January we are having.

Exactly what goes in the soup changes based on what is available in the fridge and/or what is currently on special price, but the broth remains the same. It goes like this ↓

→ 4-5 cloves of garlic
→ 2,5cm/one inch fresh ginger
→ 1 yellow onion
→ 1,5 litre vegetable stock
→ 2 tbsp soy sauce or tamari
→ 14 g dehydrated shiitake mushrooms
→ 1 tbsp miso paste (*ensure it is SFV)
→ 1 x noodle nest per person (*again, make sure is SFV)

Chop onion, ginger and garlic roughly. Let sauté in large pot on medium heat for about 8 minutes, until softened.
— Add vegetable broth, shiitake mushrooms and soy sauce – give a good stir. Bring close to a boil, then reduce heat and let simmer, covered, for at least one hour. If possible, leave for 2-3 hours as the longer you let it cook, the more developed the flavours will be.
— Prepare your noodles and vegetable fillings in a serving bowl. If you wish you may strain the broth (but save the shiitake mushrooms for serving!) or eat it as it is; simply pour over to cover your fillings.

Suggested fillings:

→ tofu
→ bean sprouts
→ carrots
→ pak choy
→ broccoli
→ mushroom
→ spring onion
→ coriander

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For similar recipes, have a look at:

Quick vegan Phở-inspired soup.
Potato and Leek soup | with a Spicy Twist.
Thai Green Curry Stuffed Sweet Potatoes.

Vegan Satay sauce | Quick & Simple Dinner Ideas.

Fellow nut butterists, this one is for you. A simpler-than-ridiculously-simple dinner. From chopping board to table in less than 30 minutes. Let’s go.

QUICK AND SIMPLE VEGAN SATAY SAUCE.

→ 1 can coconut milk
→ 3 tbsp peanut butter
→ 1 tbsp tamari or soy sauce
→ 1 yellow onion
→ 3-4 garlic cloves
→ 2,5 cm fresh ginger
→ (opt.) ground turmeric, cayenne pepper, cumin – to taste

Chop onion roughly before sauting in a pan on medium heat until softened, add ginger + garlic and fry for another minute. Add in tamari, peanut butter and coconut milk and bring to a boil. Let simmer on medium heat whilst the sauce thickens.

Serve with one, plenty or all of the following:

⋅ stir fry-vegetables
⋅ diced tofu
⋅ diced vegan quorn fillets
⋅ rice
⋅ fresh coriander
⋅ spring onion

ONIGIRAZU (or ‘Sushi Sandwich’) | with Sweet Potato & Fried Tofu.

So a sushi roll walks into a bar… Not any bar but a SANDWICH BAR!

What do I know, but that could perhaps have been the beginning of how the Onigirazu, or Sushi Sandwich, came into being.

Needless to say, I’m glad that it did! I stumbled over this creation in a Aqua faba-forum of the world wide web and was instantly intrigued. (I mean, how can one NOT be?!)

VEGAN ONIGIRAZU, or Sushi Sandwich (filling ideas)

→ nori sheets
→ sushi rice (I seasoned mine w/ cider vinegar and maple syrup)
→ cling film
→ pickled cabbage
→ panko breaded tofu
→ oven roasted sweet potato
→ avocado
→ spinach
→ grated carrot

HOW TO:

1. Lay your nori sheet, shiny side down, on a piece of cling film larger than the sheet itself.
2. Using wet hands, place a handful of rice in the middle of your nori and shape it into a compacted square.
3. Stack your preferred ingredients on top, before finalizing the pile with more rice.
4. Seal the four corners of your nori sheet, as you would make an envelope, around your filling. Stack one side over the other, using a little bit of water to glue them together, before continuing to overlap another side until you have a small package.
5. To finalize, bring the bits of cling film together and tie it at the top. Set the rice package aside to rest for a few minutes, giving the nori a chance to soften a little before cutting in half with a sharp knife.
And there you go! It’s not often one has such a colourful meal; I find it really appealing to look at. (Not so much that it prevented me from stuffing my face with them later, of course! 😉 )

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On another note, I’ve created a more comprehensive category system so rather than all my recipes being under “Food” they are now divided roughly into “type of meal”. xx