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This Roasted Veggie Ramen is filled with crispy cauliflower & carrots in a delicious vegan broth. Finished off with tender ramen noodles for a cozy dinner.

This Roasted Veggie Ramen is filled with crispy cauliflower & carrots in a delicious vegan broth. Finished off with tender ramen noodles for a cozy dinner | ThisSavoryVegan.com #thissavoryvegan #vegannramen #easyramenrecipe

Cozy is the name of the game when it comes to this Roasted Veggie Ramen. Cauliflower and carrots are tossed in a delicious seasoning mix and roasted until charred. The broth is simple, but gives you that umami flavor. And the whole bowl is finished off with ramen noodles. Comforting, delicious and veggie-packed.

Step One: Roast the Veggies

I LOVE roasted veggies any time of year, but especially during the colder months. They make the house smell amazing and there’s nothing better than that delicious char.

This Roasted Veggie Ramen is filled with crispy cauliflower & carrots in a delicious vegan broth. Finished off with tender ramen noodles for a cozy dinner | ThisSavoryVegan.com #thissavoryvegan #vegannramen #easyramenrecipe

For the roasted veggies you will need:

Add all of the roasted veggie ingredients to a baking sheet and toss to coat evenly. Place in the oven for 20 minutes. Flip and cook for another 5-10 minutes, or until your desired crispiness is reached. I like my veggies to get a nice char!

This Roasted Veggie Ramen is filled with crispy cauliflower & carrots in a delicious vegan broth. Finished off with tender ramen noodles for a cozy dinner | ThisSavoryVegan.com #thissavoryvegan #vegannramen #easyramenrecipe

Step Two: Make the Broth

While the veggies are roasting, it is time to make the broth. This broth is incredibly simple, but packs a ton of flavor!

To start, heat some sesame oil in a stock pot over medium heat. Add onions, garlic, ginger & white pepper to the pot and cook down for a few minutes, or until the onion starts to get tender.

Add broth (I used vegan chicken broth), soy sauce, vinegar & sriracha to the pot and bring to a boil. Lower heat, add a lot of chopped green onions and simmer until the veggies are done.

This Roasted Veggie Ramen is filled with crispy cauliflower & carrots in a delicious vegan broth. Finished off with tender ramen noodles for a cozy dinner | ThisSavoryVegan.com #thissavoryvegan #vegannramen #easyramenrecipe

Step Three: Cook the Noodles & Serve

When I make ramen at home, I usually just buy the instant ramen packs, but toss the seasoning packet. I also prefer to cook the noodles separately from the broth. That way if there are any leftovers the noodles won’t overcook. BUT, if you plan to eat all of the noodles at once, then go ahead and cook them directly in the broth right before serving.

This Roasted Veggie Ramen is filled with crispy cauliflower & carrots in a delicious vegan broth. Finished off with tender ramen noodles for a cozy dinner | ThisSavoryVegan.com #thissavoryvegan #vegannramen #easyramenrecipe

When you are ready to serve, ladle the broth into each bowl and add noodles & veggies. Finish each bowl off with more green onion and sesame seeds.

This Roasted Veggie Ramen is so simple & delish – ditch the instant ramen, and make your own at home!

This Roasted Veggie Ramen is filled with crispy cauliflower & carrots in a delicious vegan broth. Finished off with tender ramen noodles for a cozy dinner | ThisSavoryVegan.com #thissavoryvegan #vegannramen #easyramenrecipe

Roasted Veggie Ramen

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This Roasted Veggie Ramen is filled with crispy cauliflower & carrots in a delicious vegan broth. Finished off with tender ramen noodles for a cozy dinner.
5 from 3 ratings

Ingredients

FOR THE ROASTED VEGGIES

FOR THE RAMEN

Equipment

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Add all of the roasted veggie ingredients to the baking sheet and toss to coat evenly. Place in the oven for 20 minutes. Flip and cook for another 5-10 minutes, or until your desired crispiness is reached. Remove from the oven.
  • While the veggies are roasting, heat the sesame oil in a stock pot over medium heat. Add the onions, garlic, ginger & white pepper and cook down for 3 minutes, or until the onion starts to get tender. Add the broth, soy sauce, vinegar & sriracha and bring to a boil. Lower heat, add 1/2 of the green onions and simmer until the veggies are done.
  • Bring a pot of water to a boil and cook the ramen according to the package instructions – see notes. Drain and set aside.
  • To assemble add broth to each bowl with noodles and veggies. Finish each bowl with the remaining green onions and sesame seeds.

Video

Notes

  • I like to cook the ramen separately so that the leftovers don’t absorb the broth. If you plan to eat this all in one sitting, you can cook the noodles directly in the broth.
Calories: 567kcal, Carbohydrates: 63g, Protein: 17g, Fat: 30g
Cuisine: asian
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This Roasted Veggie Ramen is filled with crispy cauliflower & carrots in a delicious vegan broth. Finished off with tender ramen noodles for a cozy dinner | ThisSavoryVegan.com #thissavoryvegan #vegannramen #easyramenrecipe