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Vegan cheeseburger recipe: Because vegans love bacon cheeseburgers too!
I hated being vegan for a long time, because I was missing out on bacon cheeseburgers. So I would waiver back and forth, until the... Read more
Pining for curry? Jonesing for peanut sauce? Instead of Grubhubbing your local Thai or Indian place, you can totally make budget-friendly Asian-inspired vegan noodles and soups yourself. Plus, they’re all vegan-optional for meatless Monday or meatless every day. Let’s explore the world of low-calorie noodles, homemade and super easy peanut sauce, and a warm pumpkin curry soup.
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?
About the Author: Catherine Clark
Catherine Clark loiters at her local library, makes art, watches movies en masse, plays video and tabletop games, poorly cooks healthy things, cuddles with her feline fur babies, and blogs at BijouxandBits.com.
Mmmm… pumpkin soup.
For some reason, I’ve always been skittish about making Asian foods. When I contemplate making Japanese ramen or Chinese stir-fry my first thought is “Ummm best leave that to the experts”.
But my subscription to Blue Apron is encouraging me to branch out more in this arena. I’m finding that I can do a pretty good job , even though sourcing ingredients can be difficult.
I’ve absolutely felt that way about Asian food, too. It’s intimidating since many of the ingredients aren’t easily found in Western grocery stores. But if you stick to the classics, you’ll be able to rock it. Blue Apron seems like a rad way to go.
Y’know what I’ve found? While you won’t get the exact taste down, there’s always a substitute out there, just waiting to be Googled. Don’t be scurred!
I wish I could eat Miso. It always starts off tasting good, but the more I eat the more disgusted I feel. I’ve been told I probably have an aversion to the fermentation process and should avoid saki as well. It definitely makes indulging in vegetarian Asian cuisine’s more difficult. I basically can’t eat at “noodle houses” at all.
These recipes look pretty amazing. This is one vegetarian slaw recipe that I love to make. Be careful, it makes a ridiculous amount, so I usually scale it down a bit: http://cookieandkate.com/2014/peanut-sesame-slaw-with-soba-noodles/