Enjoy this fabulous and easy vegan ramen recipe, and don't forget to add the kale crisps right before serving for that perfect crunch. For more delicious low carb, vegan, and paleo products, check out Cru8.
Recipe Tips
Vegan Ramen With Flax Egg
Prep:
hrs
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Cook:
hrs
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Total:
hrs
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Ingredients
- 1 clove garlic, smashed
- 1 thumb ginger, peeled and sliced thinly
- 1 tbsp vegetable bouillon powder
- 1 cup butternut squash noodles
- 1/2 cup shitake mushrooms
- 1 head of pakchoi
- 1 flax ‘egg’ (mix one tbsp ground flaxseed with three tablespoons water)
- 250ml water
- ½ red chilli diced, optional for topping
- Cru8 Kale Crisps, optional for topping
Instructions
- Boil the garlic, ginger and bouillon together in the water until the ginger is softened.
- Add the mushrooms and butternut squash noodles, and cook for two minutes.
- Add the pak choi and flax egg, and cook until the flax egg is poached.
- Once cooked, ladle the ramen into the bowl and sprinkle with kale crisps for added crunch and chilli for extra spice. Enjoy!
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