This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings.
I have had this recipe on my to-do list for a hot minute! But I feel like January is made for soups, so it is the perfect time to share this recipe. This homemade vegan ramen doesn’t require any fancy ingredients and is packed full of veggies. Get your noods and your veggies all at once 🙌
What is in Vegan Thai Peanut Ramen
Well, there are a few components going on in this ramen. But don’t worry, none of them are overly complicated. We are just going to build the ramen over a few different steps then bring it all together at the end.
The first thing we are going to do is roast cauliflower and shallots in a little bit of oil and soy sauce. These veggies are going to get super crispy. Maybe even slightly blackened. Trust me, that crispy crust adds so much flavor.
While the veggies are roasting, we will work on the broth.
The broth is a mixture of garlic, ginger, soy sauce, peanut butter, red curry paste, vegan broth and coconut milk (plus a couple other things). Once everything is hot and bubbly, add in some kale, cilantro and lime juice. I’m telling you, there is no shortage of veggies in this ramen.
How to serve Vegan Thai Peanut Ramen
Now that the broth is ready and the veggies are roasted it is time to cook the ramen noodles. I like to cook my noodles separately from the broth. That way if you have leftovers, your noodles won’t get super soggy.
And when it comes to what type of noodles to use, I like to buy the individual ramen packs and just toss the seasoning packets. Easy.
To serve the ramen, load up each bowl with noodles then top with broth, roasted veggies and all the toppings your heart desires. I like to add green onions, cilantro, lime wedges, peanuts and red pepper flakes!
This vegan ramen is seriously cozy and satisfying. It is not overly spicy (the peanut butter and coconut milk balance out the curry) and makes for the best dinner on a cold night!
Need more recipe inspo? Check these out:
Vegan Thai Peanut Ramen
FOR THE ROASTED VEGGIES
- 1 small head cauliflower approx. 2.5 cups, cut in florets
- 1 large shallot cut in long strips
- 1 tbsp avocado oil
- 1 tbsp low sodium soy sauce
FOR THE RAMEN
- 1 tbsp sesame oil
- 1 shallot diced
- 2 cloves garlic diced
- 1 inch fresh ginger diced
- 4 cups broth*
- 1/4 cup low sodium soy sauce
- 4 tbsp red curry paste
- 2 tbsp rice vinegar
- 2 tbsp agave or maple syrup
- 1/3 cup peanut butter unsalted
- 1 15-ounce can coconut milk
- 1 bell pepper cut in strips
- 2 limes separated
- 2 cups kale cut in bite-sized pieces
- 1/4 cup cilantro chopped, plus more for topping
- 2-4 ramen squares**
- green onion, roasted peanuts, red pepper flakes optional toppings
- Preheat the oven to 450 degrees. Add the cauliflower, shallot, oil and soy sauce to a bowl. Toss to coat evenly and spread out on a baking sheet. Place in the oven on the lowest rack and roast for 30 minutes, flipping halfway.
- While the veggies are roasting, prepare the ramen. Heat the sesame oil in a large pot over medium heat. Add the shallot, garlic and ginger. Cook for 2-3 minutes, stirring frequently. Add the broth, soy sauce, red curry paste, rice vinegar, agave, peanut butter, coconut milk and bell pepper. Bring to a boil and stir until everything is incorporated. Lower heat and simmer for 10-15 minutes.
- Add the juice of 1 lime, kale and cilantro. Cook for an additional 5 minutes, or until the kale is wilted. Taste and adjust seasoning as needed – if you want more spice, add some red pepper flakes.
- While the broth is finishing, bring a separate pot of water to a boil.** Add the ramen noodles and cook for 2-3 minutes, or until tender, then drain.
- To assemble, add ramen noodles to each bowl, ladle broth over the noodles, then top with roasted cauliflower/shallots. Add green onion, cilantro, peanuts and lime wedges to each bowl before serving.
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