Vegan Thai Peanut Ramen
This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings.
Ingredients
FOR THE ROASTED VEGGIES
- 1 small head cauliflower approx. 2.5 cups, cut in florets
- 1 large shallot cut in long strips
- 1 tbsp avocado oil
- 1 tbsp low sodium soy sauce
FOR THE RAMEN
- 1 tbsp sesame oil
- 1 shallot diced
- 2 cloves garlic diced
- 1 inch fresh ginger diced
- 4 cups broth*
- 1/4 cup low sodium soy sauce
- 4 tbsp red curry paste
- 2 tbsp rice vinegar
- 2 tbsp agave or maple syrup
- 1/3 cup peanut butter unsalted
- 1 15-ounce can coconut milk
- 1 bell pepper cut in strips
- 2 limes separated
- 2 cups kale cut in bite-sized pieces
- 1/4 cup cilantro chopped, plus more for topping
- 2-4 ramen squares**
- green onion, roasted peanuts, red pepper flakes optional toppings
Instructions
- Preheat the oven to 450 degrees. Add the cauliflower, shallot, oil and soy sauce to a bowl. Toss to coat evenly and spread out on a baking sheet. Place in the oven on the lowest rack and roast for 30 minutes, flipping halfway.
- While the veggies are roasting, prepare the ramen. Heat the sesame oil in a large pot over medium heat. Add the shallot, garlic and ginger. Cook for 2-3 minutes, stirring frequently. Add the broth, soy sauce, red curry paste, rice vinegar, agave, peanut butter, coconut milk and bell pepper. Bring to a boil and stir until everything is incorporated. Lower heat and simmer for 10-15 minutes.
- Add the juice of 1 lime, kale and cilantro. Cook for an additional 5 minutes, or until the kale is wilted. Taste and adjust seasoning as needed - if you want more spice, add some red pepper flakes.
- While the broth is finishing, bring a separate pot of water to a boil.** Add the ramen noodles and cook for 2-3 minutes, or until tender, then drain.
- To assemble, add ramen noodles to each bowl, ladle broth over the noodles, then top with roasted cauliflower/shallots. Add green onion, cilantro, peanuts and lime wedges to each bowl before serving.
Video
Notes
*I used vegan chicken broth, which you can get online here. You can also use your favorite broth instead.
**You can cook the ramen noodles in the broth, BUT I think it is better to cook them separately so that you can easily store leftovers without the noodles getting soggy.
Calories: 333kcal, Carbohydrates: 33g, Protein: 11g, Fat: 20g, Saturated Fat: 4g, Sodium: 811mg, Potassium: 697mg, Fiber: 6g, Sugar: 16g, Iron: 3mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.