These peanut sesame shirataki noodles use the trendy low carb, low-calorie shirataki noodles to which I've become obsessed. I also think I've made and remade this peanut sauce about a hundred times in the past year. It's the easy vegan noodles recipe I make the most, by far.
Get the recipe here.
This miso ramen with tofu can be easily veganized by just omitting any hard-boiled eggs. The rest is completely vegan, I promise. It's probably the most customizable dish ever, too. This recipe highlights shiitake mushrooms, miso paste, and pan-fried tofu.
Get the recipe here.
Hello, steamy! Pumpkin curry soup is a dish I often save for fall, but it's awesome all through the winter and into spring. If you've got coconut milk, pumpkin puree, a few veggies, and some other basics, you're almost there.
Get the recipe here.
Have you ever tried shirataki/Miracle noodles as your vegan noodles option?
Recent Comments
- Sacha: These recipes look pretty amazing. This is one vegetarian slaw recipe that I love to make. Be careful, it makes… [Link]
- Anie: I wish I could eat Miso. It always starts off tasting good, but the more I eat the more disgusted… [Link]
- Dootsie Bug: Y'know what I've found? While you won't get the exact taste down, there's always a substitute out there, just waiting… [Link]
- Catherine Clark: I've absolutely felt that way about Asian food, too. It's intimidating since many of the ingredients aren't easily found in… [Link]
- KathyRo: Mmmm... pumpkin soup. For some reason, I've always been skittish about making Asian foods. When I contemplate making Japanese… [Link]