This recipe for vegan potsticker dumplings is easy to make and tastes delicious. Now there's…
This delicious vegan ramen is quick and easy to make and is made with a super creamy base of coconut milk and peanuts. It is the perfect comfort food. I've used Oumph The Chunk soya to replicate the taste and texture of meat. It's nutritious, has a quick and can be made in under 30 minutes.
Vegan peanut satay ramen
I love ramen, of all south eastern asian dishes it is definitely one of my favourites. I've long been a sucker for asian food. I have a love of not only Japanese dishes but also Korean and Thai.
Traditional ramen is long and arduous to make and of course it isn't vegan so I was keen to create my own vegan friendly version. For my version I've used Oumph The Chunk. Oumph are a Swedish brand who've created a line of fake meats. Taste and texture without the use of animals. I've only tried The Chunk so far but I'm keen to try their other versions especially their take on kebab meat. If it is as good as The Chunk I'll be happy.
Tips and tricks and substitutions.
So what are my tops and tricks for this dish?
If you can let this dish rest for a while before reheating and eating. As this gives the flavours the chance to intensify. Another tip is to let this simmer for longer if you have time.
You can add pretty much any vegetable to this dish. It also tastes great with beansprouts, onions, mange tout or green beans.
I've used ordinary mushrooms for this dish as that is what I had to hand but you can use a mixture of mushrooms if you'd like. Shiitake works well for its deep umami flavours.
The recipe calls for rice noodles but it tastes equally good with wheat noodles too.
Feel free to replace The Chunk pieces with crispy tofu if you can't get hold of them.
The beauty of this dish is that it can be kept for up to 3 days in the fridge or 3 months in the freezer. If you freeze it, ensure you freeze it with plenty of the sauce.
If you like this, you'll love these:
Vegan peanut satay ramen
- 2 tsp coconut oil
- 2 tbsp of garlic and ginger puree can be found in Indian supermarkets
- 1 tbsp green thai curry paste
- 4 cups of vegetable stock
- 1 can of coconut milk
- ⅓ cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp of lime juice
- 1 tbsp chili powder
- 250 g rice noodles
- 300 g Oumph The Chunk pieces
- 2 tsp cornflour
- 2 tbsp olive oil
- 350 g sliced mushrooms
- 1 tbsp soy sauce
- sesame seeds
- fresh spring onions
For the base:
- Heat the oil in a wok. Add to it, the ginger garlic puree along with the thai green curry sauce. Fry for 2-3 minutes.
- Add the coconut milk to the wok and then add the stock. Bring to the boil and then turn down to a simmer.
- Add the peanut butter, soy sauce, maple syrup and the chili powder.
- Let simmer for 10 minutes.
- Add the noodles andlet cook until noodles are tender.
For the filling:
- Cover the chunk pieces in cornflour.
Add the olive oil to a frying pan.
- Add the mushrooms and chunk pieces until crispy and golden in colour. Add the soy sauce and stir to combine.
Place the ramen in bowls, top with the fake meat and mushrooms and sprinkle the springonions and sesame seeds on top.