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Creamy Vegan Sesame Ramen

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A delicious Vegan Creamy Sesame Ramen recipe from Melissa Copeland of the fantastic vegan food blog The Stingy Vegan, a review of her inspiring new cookbook 30-Minute Frugal Vegan Recipes, plus a GIVEAWAY (one lucky reader will win a copy!). Note: GIVEAWAY NOW CLOSED.

 Creamy Vegan Sesame Ramen Recipe from 30 Minute Frugal Vegan Recipe by Melissa Copeland! This is by far my favorite broth for ramen. While the majority of vegan ramen recipes rely on miso pastet o make a savory broth, this one is in the style of tantanmen ramen, which makes a creamy and spicy broth from Japanese sesame paste and chili oil. Here I’ve used the more accessible tahini and sriracha to achieve the same basic flavor profile. #veganramen

One little browse through 30-Minute Frugal Vegan Recipes, and I was hooked! I next found myself diving into each recipe amazed at what Melissa does with budget-friendly plant based ingredients in such little time. Every creation is wholly inspiring and mouthwatering. . .

 Creamy Vegan Sesame Ramen Recipe from 30 Minute Frugal Vegan Recipe by Melissa Copeland! This is by far my favorite broth for ramen. While the majority of vegan ramen recipes rely on miso pasteto make a savory broth, this one is in the style of tantanmenramen, which makes a creamy and spicybroth from Japanese sesame paste and chili oil. Here I’ve used the more accessible tahini and sriracha toachieve the same basic flavor profile. #veganramen

Enter this Creamy Vegan Ramen recipe. Melissa says “This is by far my favorite broth for ramen. While the majority of vegan ramen recipes rely on miso paste to make a savory broth, this one is in the style of tantanmen ramen, which makes a creamy and spicy broth from Japanese sesame paste and chili oil. Here I’ve used the more accessible tahini and sriracha to achieve the same basic flavor profile.” Is your mouth watering yet?

 Creamy Vegan Sesame Ramen Recipe from 30 Minute Frugal Vegan Recipe by Melissa Copeland! This is by far my favorite broth for ramen. While the majority of vegan ramen recipes rely on miso pasteto make a savory broth, this one is in the style of tantanmenramen, which makes a creamy and spicybroth from Japanese sesame paste and chili oil. Here I’ve used the more accessible tahini and sriracha toachieve the same basic flavor profile. #veganramen

 

What’s inside of 30-Minute Frugal Vegan Recipes?

A wide variety of nourishing vegan meals that will not break the bank!

This amazing cookbook is divided into eight chapters:

  1. Cheap as Chips Main Meals

  2. Quick-Fix Pasta and Noodles

  3. Speedy Soups and Stews

  4. Plant-Powered Salads

  5. Irresistible Vegan Sandwiches, Wraps, and Burgers

  6. Savory Small Bites

  7. Quick and Easy Morning Munchies

  8. Snappy Sweet Treats

 Creamy Vegan Sesame Ramen Recipe from 30 Minute Frugal Vegan Recipe by Melissa Copeland! This is by far my favorite broth for ramen. While the majority of vegan ramen recipes rely on miso pasteto make a savory broth, this one is in the style of tantanmenramen, which makes a creamy and spicybroth from Japanese sesame paste and chili oil. Here I’ve used the more accessible tahini and sriracha toachieve the same basic flavor profile. #veganramen

What stands out the most to me about this lovely cookbook? Melissa’s use of spices to create vegan recipes that are anything but bland and boring. The sheer variety of recipes in 30-Minute Frugal Vegan Recipes is absolutely impressive, too. As someone on a tight budget, I walked away feeling inspired to create more with less! I hope you do, too.

Melissa was kind enough to share this Vegan Ramen Recipe from 30-Minute Frugal Vegan Recipes AND give away one free copy to a lucky reader below! Enjoy. xo.

Creamy Vegan Sesame Ramen

Creamy Vegan Sesame Ramen

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

A delicious Vegan Creamy Sesame Ramen recipe from Melissa Copeland of the fantastic vegan food blog The Stingy Vegan, a review of her inspiring new cookbook 30-Minute Frugal Vegan Recipes.

Ingredients

  • 2¼ cups (535 ml) vegetable stock
  • 1 tbsp (15 ml) oil, for pan
  • ½ (14-oz [400-g]) block firm or extra-firm smoked or plain tofu, cut into rectangles about ⅜” (1 cm) thick
  • Pinch of salt
  • 8 button mushrooms, sliced
  • 3 tbsp (45 g) tahini
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) sriracha
  • 2 tsp (10 ml) rice vinegar or white wine vinegar
  • 3 oz (85 g) broccoli florets
  • 2 (3-oz [85-g]) packages uncooked ramen noodles, seasoning packet discarded
  • 1 green onion, sliced
  • Optional: more sriracha to serve, sesame seeds for garnish

Instructions

  1. In a small saucepan, place the stock over low heat just to warm it up. Don’t bring to a simmer—you just want to heat it, not reduce it. Also bring a medium saucepan of water to a boil.
  2. In a medium skillet, heat the oil over medium-high heat. Add the tofu and fry until golden brown, then flip and fry on the other side until golden brown, about 5 minutes. Transfer to a plate and sprinkle with a pinch of salt.
  3. Now, add the mushrooms in a single layer to the skillet and fry, undisturbed, until brown on the first side, about 2 minutes. Stir and fry on the other side until browned, 1 to 2 minutes more. Transfer to the plate with the tofu.
  4. Meanwhile, in a bowl, combine the tahini, soy sauce, sriracha and vinegar. Mix well.
  5. By now, your water should be boiling. Add the broccoli and simmer for a couple of minutes, or until tender and bright green. Use a slotted spoon to transfer the broccoli to a plate and add the ramen noodles to the pot. Simmer until tender, according to the package instructions. Drain.
  6. Divide the tahini mixture between 2 large bowls. Ladle in the hot stock and stir to combine. Divide the noodles, tofu, mushrooms and broccoli between the bowls and sprinkle with some sliced green onion and sesame seeds, if using.
  7. Serve with the bottle of sriracha on the side for those who like it especially spicy.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 495 Total Fat: 22g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 11mg Sodium: 2099mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 7g Sugar: 14g Sugar Alcohols: 0g Protein: 21g

Reprinted with permission from 30-Minute Frugal Vegan Recipes by Melissa Copeland, Page Street Publishing Co. 2019. Photo credit: Melissa Copeland.

Please Note: You must live in the US or Canada to be eligible to win.

30 Minute Frugal Vegan Recipes COOKBOOK GIVEAWAY

Want more Gluten-Free + Vegan Noodle Recipes? Check out this post.

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 Creamy Vegan Sesame Ramen Recipe from 30 Minute Frugal Vegan Recipe by Melissa Copeland! This is by far my favorite broth for ramen. While the majority of vegan ramen recipes rely on miso pastet o make a savory broth, this one is in the style of tantanmen ramen, which makes a creamy and spicy broth from Japanese sesame paste and chili oil. Here I’ve used the more accessible tahini and sriracha to achieve the same basic flavor profile. #veganramen

Your shares are greatly appreciated! XO.

1 Comment

  • Thomas Sitter
    10/23/2019 at 1:37 AM

    Delicious and easy to make. We added about a teaspoon of miso which added more depth and umami flavour to the broth.

    Reply

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