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Low Waste Vegan Ramen https://www.metro.ca/userfiles/image/recipes/ramens-vegetaliens-faibles-pertes-11452.jpg PT25M PT45M PT1H10M
Ramen Broth:Add the vegetables you have readily available in your fridge and the rest of the broth ingredients to a large pot and bring to a boil. Let boil on high for 5 minutes. Reduce heat to medium, and continue to cook, uncovered, for 35-40 minutes.Either ladle or strain out some of the broth to a jar and save it for other recipes or later use.TIP:Make a vegetable soup out of the remaining veggies.Using an immersion blender, blend the remaining ingredients to form a pureed vegetable soup, ensuring no ingredients go to waste. You can add additional water for the desired thickness or texture of puree.Note:Pluck out your bay leaves before serving.Pan fry tofu with olive oil on medium heat until sides are crispy.Cook the Pad Thai noodle according to the package instructions.Pan fry the mushrooms over medium heat for 5 minutesAdd these ingredients to a medium size bowl. Then add 1 cup of the vegetable stock per serving. Topped it off with black sesame seeds, chopped fresh chives, a splash of sesame oil and soy sauce.
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seasonings :: 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) onion powder 1/2 teaspoon (2,5 ml) salt 1/2 teaspoon (2,5 ml) ground black pepper 1 tablespoon (15 ml) freshly grated ginger 2 tablespoons (30 ml) nutritional yeast 1/2 teaspoon (2,5 ml) allspice powder 1 tablespoon (15 ml) dried rosemary 3 bay leaves Ramen Bowl : 1/2 fresh bok choy cut in half 1/4 lb (100 g) organic tofu 4 tablespoons (60 ml) Irresistibles extra virgin olive oil (for pan frying tofu and mushrooms) 1/2 lb (100 g) Selection Pad Thai Noodles 1/4 lb (115 g) oyster mushrooms (cremini or other can be substituted - 4-5 small sized) 1 pinch black sesame seeds 2 sprigs chopped fresh Irresistibles chives 1 tablespoon (15 ml) sesame oil 1 teaspoon (15 ml) soy sauce variety of vegetables chopped (brocoli, cauliflower, carots, snow peas, mushrooms, onion, zucchini, etc.) 9 cups (2250 ml) water Extra: Selection freezer bags
Low Waste Vegan Ramen

Low Waste Vegan Ramen

Rate this recipe
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4
Soups
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • seasonings ::
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    HUMBLE & FRANK GLUTEN FREE SAUCES

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    250 ml, SELECTED VARIETIES


  • 1 teaspoon
    (5 ml)
    garlic powder
  • 1 teaspoon
    (5 ml)
    onion powder
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/2 teaspoon
    (2,5 ml)
    ground black pepper
  • 1 tablespoon
    (15 ml)
    freshly grated ginger
  • 2 tablespoons
    (30 ml)
    nutritional yeast
  • 1/2 teaspoon
    (2,5 ml)
    allspice powder
  • 1 tablespoon
    (15 ml)
    dried rosemary
  • 3
    bay leaves

  • Ramen Bowl :
  • 1/2
    fresh bok choy cut in half
  • 1/4 lb
    (100 g)
    organic tofu
  • 4 tablespoons
    (60 ml)
    Irresistibles extra virgin olive oil (for pan frying tofu and mushrooms)
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    1 L


  • 1/2 lb
    (100 g)
    Selection Pad Thai Noodles
  • 1/4 lb
    (115 g)
    oyster mushrooms (cremini or other can be substituted - 4-5 small sized)
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  • 1 pinch
    black sesame seeds
  • 2 sprigs
    chopped fresh Irresistibles chives
  • 1 tablespoon
    (15 ml)
    sesame oil
  • 1 teaspoon
    (15 ml)
    soy sauce
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  • variety of vegetables chopped (brocoli, cauliflower, carots, snow peas, mushrooms, onion, zucchini, etc.)
  • 9 cups
    (2250 ml)
    water

  • Extra:
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  • Selection freezer bags
Imprimer ma sélection

Preparation

Ramen Broth:

Add the vegetables you have readily available in your fridge and the rest of the broth ingredients to a large pot and bring to a boil. Let boil on high for 5 minutes. Reduce heat to medium, and continue to cook, uncovered, for 35-40 minutes.

Either ladle or strain out some of the broth to a jar and save it for other recipes or later use.

TIP:

Make a vegetable soup out of the remaining veggies.

Using an immersion blender, blend the remaining ingredients to form a pureed vegetable soup, ensuring no ingredients go to waste. You can add additional water for the desired thickness or texture of puree.

Note:

Pluck out your bay leaves before serving.

Pan fry tofu with olive oil on medium heat until sides are crispy.

Cook the Pad Thai noodle according to the package instructions.

Pan fry the mushrooms over medium heat for 5 minutes

Add these ingredients to a medium size bowl. Then add 1 cup of the vegetable stock per serving. Topped it off with black sesame seeds, chopped fresh chives, a splash of sesame oil and soy sauce.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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