Easy Vegetarian Ramen With Rich, Savory Broth

 

Easy Vegetarian Ramen with Rich, Savory Broth

If you’ve been pining for a vegetarian ramen that’s full of heft and deep, savory flavor, look no further. This is it. The longer you steep 

the dried shiitakes, the deeper the flavor will be — so 

if you can spare 10 minutes in the morning or the night before, it’s worth starting the recipe then. If not, you can make it all at once, and it will still be delicious. The only real trick to ramen is that there are a lot of moving parts at the very end. Enlist a helper to assemble the bowls, or just shake it like a boss for five minutes before serving. It’s fun and totally worth it.

Ingredients

8 cups good low-sodium vegetable broth, this is my favorite by far

1 ounce dried shiitakes, 15-20 mushrooms

¼ cup low-sodium tamari or other good soy sauce

2 tablespoons vegetable oil, divided

1 small yellow onion, thinly sliced

2 garlic cloves, minced

1/2- inch piece fresh ginger, peeled and minced

1 tablespoon good butter

1 tablespoon white miso paste

1 tablespoon mirin, rice wine

10 ounces baby spinach

4 eggs

10 ounces sliced fresh shiitake mushrooms

4 servings fresh or dry ramen noodles*

One 6-ounce package baked tofu, at room temperature

2 to 3 scallions, white and green parts sliced

Gomasio, sesame salt

Toasted sesame oil with hot chili

Directions:

Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.

Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.

In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.

Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.  Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.

Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.

While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.  

To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. 

Serve with chopsticks and large spoons.  Serves 6 to 8

• To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table.
  
  Serve with chopsticks and large spoons

Miso Tofu & Aubergine. (Eggplant)

Miso Tofu with Aubergine  (Eggplant)

Miso, rice wine and vinegar combine with aubergine and tofu, for a dish packed full of flavor.  Brown rice miso paste is richer and deeper in flavor than white miso and can be used to make a simple miso soup or to enrich marinades and stews.  It is a great way to add umami flavor to vegan and veggies dishes or meaty stews.

Ingredients:

3 tablespoons sunflower oil.

2 aubergines, trimmed and cut in one inch chunks

10oz pack tofu

2 cloves garlic, chopped fine,

1 tablespoon ginger, peeled and finely chopped

4 salad green onions, finely sliced (greens and whites separated)

Optional:  sliced red chilis and steamed rice, to serve

Miso Sauce;

1 1/2 tablespoons Brown Rice Miso

1 1/2 tablespoon rice wine

1 1/2 tablespoon reduced salt soy sauce

1 tablespoon maple syrup

1 teaspoon Japanese Rice Vinegar 

Directions:

Heat 1 1/2 tablespoon oil in a large frying pan that has a lid over a medium-high heat.  Add the aubergine and fry, stirring occasionally for 5 minutes.  Add 2 tablespoons water to the pan.  Cover with the lid and let steam for 5 minutes, stirring halfway.  Tip onto a plated set aside.

Pat the tofu dry with a paper towel.  In a small bowl add the miso paste ingredients with 2 tablespoons water.  Add the remaining 1 1/2 tablespoons oil to the pan and fry the garlic, ginger, and salad onion whites for 3-4 minutes until fragrant.  Return the aubergines to the pan and fry for 2 minutes.  Stir in the miso sauce and simmer for 2-3 minutes.

Cut the tofu into one inch chunks and gently stir into the pan, coating in the sauce and heating until piping hot throughout.  Scatter with the salad onion greens and serve with Steamed rice and sliced red chilis if desired.

 

Lentil Meatballs With Indian Coconut Curry Sauce ~ Vegetarian ~ Vegan

Lentil Meatballs With Indian Curry Sauce

This dish will fool a guest that cannot believe the "meatballs" are made of lentils and quinoa with the addition of spices.  The flavor is unbelievable!

Ingredients

Meatballs:1 cup Caviar lentils, black1 tsp Fennel seed 1/2 cup Quinoa

1/3 cup Cilantro 

1 tsp Garlic, granulated 

4 cloves Garlic 

1 tbsp Ginger, fresh 

1 Tomato, large with juices

6 oz Tofu, firm

1 14 ounce can Coconut milk

1 tbsp Lime juice

1 tsp Brown sugar 

1/4 tsp Cayenne 

1 tbsp Fenugreek, dried leaves 

1 tsp Kosher salt 

1 Pepper, fresh cracked 

1/2 tsp Salt 

1 tsp Turmeric, fresh

Oils & Vinegars
2 tbsp Olive oilDirections:On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes. Drain well.

On high heat, bring quinoa to a boil in a small pot with 1 cup of water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.
Make the vegan lentil meatballs. Pre-heat oven to 400F.  In a food processor, place the cooked quinoa, and half of the lentils, and pulse until the texture of coarse sand—place in a large bowl. Add the remaining lentils, salt, granulated garlic, and chopped cilantro to the bowl and mix well.
In the same food processor add the tofu (blotted well, broken apart) and olive oil.  (The tofu will bind the mixture and oil will keep them from drying out.)  Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.

Make the sauce. In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil, until just golden, stirring often to prevent scorching. Add turmeric ( root, or ground) sauté 1 more minute. Add diced tomato, and sauté until most of the juices evaporate, about 5-8 minutes. Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off the heat until ready to serve.

Prepare a parchment-lined baking sheet. With your hands, kneed lentil mixture briefly so it’s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on baking sheet and place in the 400 F oven for 20-25 minutes.
5.Warm the sauce and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately.  Serve over rice or polenta.

Tofu is whipped in a food processor into a thick paste, and acts as the binder here. Fold this into the lentil-quinoa mixture.

Vegan Green Curry With Tofu And Cashews

Vegan Green Curry With Tofu and Cashews

Fragrant and comforting, this verdant Thai-style curry requires a fair bit of advanced prep, but it comes together in minutes. Thai Kitchen brand curry paste is specified as it’s relatively mild and easy to find. Keep in mind that other brands may contain fish sauce and vary in heat level, so adjust accordingly.
Ingredients:
1 tbsp (15 mL) raw coconut oil
2 large shallots, thinly sliced
3 cloves garlic, minced
2 tbsp (30 mL) Thai Kitchen green curry paste
1 1/#2 cups (375 mL) vegetable stock
1 (400 mL) can full-fat coconut milk
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) packed light brown sugar
Salt to taste
3 cups (750 mL) broccoli florets
1 medium zucchini, about 8 oz (225 g), trimmed, halved lengthwise and sliced on bias 1/3 inch (8 mm) thick
6 oz (170 g) green beans, trimmed and halved
1 (1-lb) block extra-firm tofu, drained, dried and cut into 1-inch (2.5-cm) cubes
1 cup (250 mL) lightly packed cilantro leaves
2 tsp (10 mL) lime juice
1 lime, washed
Roasted cashews and basil leaves for garnish
Steamed jasmine rice for serving

Directions:
In a large pot, heat oil over medium heat. Add shallots. Cook, stirring occasionally, until just starting to brown, about 4 minutes. Add garlic. Cook, stirring, for 1 minute. Add curry paste. Cook for 30 seconds. Add vegetable stock, coconut milk, soy sauce, sugar and salt. Raise heat to high. When it comes to a ­boil, add broccoli, zucchini, beans and tofu. When it returns to a boil, partially cover and reduce heat to maintain a brisk simmer. Cook, gently stirring twice, until vegetables are al dente, about 4 ­minutes. Remove from heat.

Place cilantro in a food processor or mini food chopper. Pulse until finely chopped. Add 1 cup (250 mL) of hot cooking liquid. Run machine until cilantro is very finely chopped and liquid is light green. Return mixture to curry and gently stir in along with lime juice. Taste for salt.

Using a rasp, lightly grate a little lime zest overtop. Sprinkle with cashews and basil. Serve with steamed rice.
Serves 4

 

Vegetable Curry ~ Pure Wow

Vegan Curry ~  Low Carb

4 servings
Ingredients:

¼ cup vegan butter
½ green bell pepper, thinly sliced
2 scallions, thinly sliced, white and green parts kept

   separate
2 garlic cloves, thinly sliced
2½ tablespoons vegan red curry paste
1 medium zucchini, diced
1 medium carrot, diced
1½ cups unsweetened full-fat coconut milk
1 cup vegetable stock
2 tablespoons unflavored vegan protein powder
2 tablespoons natural unsweetened peanut butter
4 drops liquid stevia
1 teaspoon sea salt
Freshly ground black pepper
16 ounces extra-firm tofu, cut into medium dice
1 cup baby spinach
¼ cup chopped fresh cilantro, plus more for serving
4 tablespoons coconut oil, melted

Directions:
1. In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites and garlic; cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.

2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.

3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.

4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.

Tofu Parmigiana

                                             

Tofu Parmigiana

Instead of chicken or veal, seared slabs of tofu are baked under a blanket of garlicky tomato sauce and two cheeses for a memorable vegetarian parmigiana. If a guest does not eat rennet-based cheeses (most vegetarians are fine with them) use a Parmesan-style cheese made with vegetable rennet. This recipe yields more tomato sauce then you will need, but it freezes well.

TOMATO SAUCE
2 cans (each 798 mL) Italian plum tomatoes
1/4 cup (60 mL) extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 sprigs basil
Salt and freshly ground pepper
Sugar to taste
3 blocks (each 455 g) firm tofu, drained
Salt and freshly ground pepper to taste
3 tbsp (45 mL) canola oil, divided
1/3 cup (80 mL) chopped basil
1/2 lb (225 g) mozzarella, coarsely grated
1/2 cup (125 mL) finely grated Parmesan
Chili flakes for serving

Directions:

Empty tomato cans into a large mixing bowl. Remove and discard any bits of skin and unripe tomato. Gently crush tomatoes with your hands. Set aside.

In a large pot, heat oil over medium heat. Add onions. Cook, stirring, until soft , about 5 minutes. Add garlic. Cook 1 minute. Stir in tomatoes and basil. Raise heat to high. When it starts to bubble, lower heat to maintain gentle simmer. Cook, stirring occasionally, until sauce is thick and delicious, about 30 minutes. Remove and discard basil. Season with salt and pepper. If it’s too tart, add just enough sugar for balance. (Cooled sauce will keep, covered and refrigerated, for up to 1 week.)

Line a baking sheet with a double layer of paper towel. Cut each block of tofu lengthwise into 4 even steaks. Place tofu steaks on baking sheet. Cover with a double layer of paper towel. Place another baking sheet on top and weigh it down with heavy objects for 10 minutes. Remove paper towel and season both sides of tofu with salt and pepper.

In a large nonstick frying pan, heat 2 tbsp (30 mL) oil over medium-high heat. Add half the tofu and cook until golden and crisp, 5 to 6 minutes per side. Drain on paper towel. Add remaining 1 tbsp (15 mL) oil to pan and cook remaining tofu.

Preheat oven to 400°F (200°C).

Spread 1/2 cup (125 mL) tomato sauce in bottom of a 7 x 11-inch (18 x 28-cm) baking dish. Arrange half of tofu in dish. Top with 1/2 cup (125 mL) tomato sauce and sprinkle with half of chopped basil, mozzarella and Parmesan. Make another layer with remaining tofu, 1 cup (250 mL) tomato sauce, remaining basil and cheeses. (Save remaining sauce for another use.)

Bake on middle rack until hot and bubbling, about 25 minutes. Serve with chili flakes.    Serves 6

Vegan Chili

Vegan Chili

In your chili bowl, you will find beans and a lot of spice. Read the recipe so you can make it at your home tonight.

Ingredients

1/2 cup of kidney beans (dry and soaked overnight)
1/2 cup of white beans (dry and soaked overnight)
1/2 cup brown lentils (dry and soaked overnight)
6 cups of tomatoes (chopped)
6 cups of water
1 cup of mushrooms (chopped)
1/2 cup of green bell pepper (chopped)
1/2 cup of red bell pepper (chopped)
1/2 cup of green beans
1/2 cup of celery (chopped)
1/4 cups of onions (chopped)
1/4 red onion (chopped)
3/4 cup of extra firm tofu (extra-firm, drained, and crumbled)
Salt, black pepper, onion powder, garlic powder, and chili powder to taste

Directions:

Rinse and drain the kidney beans, lentils, and white beans.

Place the all the washed ingredients in a pot over medium-high, cover it, and let it come to a boil, cooking it for an hour.

Place pan over high-heat, put water and tomatoes into it, and bring it to a boil.

Decrease the heat to low, let it simmer, and uncover it, cooking it for another hour.

Add the tomatoes, mushrooms, red and green bell pepper, celery, green beans, tofu, and onions.

Season the dish with black pepper, salt, and garlic, onion, and chili powder.

Cook it on low heat for 3 hours.