Roasted Veggie Ramen
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.
Ingredients
FOR THE ROASTED VEGGIES
- 1 head cauliflower cut in florets, about 4 cups
- 4 carrots peeled & cut in rounds
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ginger powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE RAMEN
- 2 tablespoons sesame oil
- 1 yellow onion sliced
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon white pepper
- 4 cups broth I used vegan chicken broth
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha optional
- 1 bunch green onions diced
- 3 blocks ramen
- sesame seeds
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.
Nutrition
Calories: 567kcal | Carbohydrates: 63g | Protein: 17g | Fat: 30g