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best vegan ramen bowl recipe featuring “ beyond beef " lots of garlic and ginger, bok choy and a quick umami sauce
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Vegan Ramen Bowl

The best vegan ramen bowl recipe featuring “ beyond beef " lots of garlic and ginger and a quick umami sauce made with pantry staples.
Course Main Course
Cuisine Asian
Keyword meatless, plant based, ramen noodles, Vegan Ramen
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 528kcal
Author Florentina

Ingredients

  • 8.8 oz spelt ramen noodles (aprox. 1/2 pound)
  • 1/2 lb Beyond Meat ground (or 2 patties)
  • 1 bunch baby bok-choy
  • 6 scallions thinly sliced
  • 2 inch ginger root
  • 1 yellow onion diced
  • 10 cloves garlic grated or minced
  • fresh cilantro for garnish

the Sauce

  • 3 Tbsp olive oil
  • 5 tbsp tamari low sodium
  • 2.5 tbsp hoisin sauce
  • 1 tsp hot sauce or chili flakes optional
  • 1 tbsp sesame seeds

Instructions

  • In a small bowl whisk together all the sauce ingredients and set aside until needed.
  • Preheat a large skillet over medium heat, add a light drizzle of olive oil and saute the onion until it starts to get some color.
  • Add the Beyond Beef and using a flat end wooden spoon break it up into small pieces. Cook until the edges start to crisp up. Push it to the side and add the bok choy and scallions, toss around and cook until wilted but still bright green in color. (If the bok choy is on the bigger side feel free to chop it up first).
  • Push everything in the pan to the sides and lightly drizzle some oil in the center. Add the garlic and ginger and cook for a few seconds until fragrant but taking care not to burn it. Give everything a good stir to combine. Add the sauce then let it come to a simmer and bubble once or twice. Remove from heat.
  • Meanwhile bring a pot of salted water to a boil and cook the noodles according to the directions on the package. Reserve one cup pf the cooking pasta water. DO NOT overcook them, drain them while still al dente, usually shortly after they all untangle from the nest. Rinse with cold water to stop the cooking process.
  • Add the cooked ramen noodles to the skillet with the the rest of the ingredients and carefully toss to coat well in the sauce. Add a little bit of the reserved cooking water from the noodles to stretch out the sauce if needed and desired.
  • Serve hot garnished with fresh cilantro, scallions and some red chili flakes for heat.

Notes

  • The noodles you see in the photos are organic Spelt Ramen, a whole grain wheat variety I find at Home Goods now and then. My other go to noodles are the gluten-free brown rice millet ramen made by Lotus Foods that you can find at Costco, however keep a close eye on those when cooking as they are thinner and it’s easy to overcook them. Whichever noodles you end up using just give them a taste test as soon as they unravel from the nest, if al dente proceed with draining and rinsing them to stop the cooking process.

Nutrition

Calories: 528kcal | Carbohydrates: 58g | Protein: 21g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 2963mg | Potassium: 433mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1585IU | Vitamin C: 20mg | Calcium: 112mg | Iron: 7mg