Vegan Creamy Mushroom Ramen

Here’s a delicious, simple and comforting meal, Vegan Creamy Mushroom Ramen. Have you ever tried it? If not, you���re in for a treat! Perfect for those days when you want to kick back with a warm, hearty dish that’s both quick to make and light on the tummy. It’s also an awesome fit for your lush vegan dinner dates, or a quiet and cozy night in. Its creaminess will coat your tongue with pure yumminess, and the mushrooms will add a savory depth you’ll totally fall for. Trust me, it’s going to rock your taste buds!

Now this ain’t just good, it’s an absolute star when it comes to whipping up something healthy and mouth-watering. The aromatic play of mushrooms and Ramen, wrapped in a lush creamy soup is just to die for. So why would you love it? The question should be, why wouldn’t you? Come-on, who wouldn’t drool over a bowlful of teeth-sinkingly tender mushroom slices mingling with slurp-worthy Ramen in a creamy hot bath? I bet you’re already hungry, aren’t ya?

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Yield: 4 bowls

So get set, foodies. Your kitchen is about to smell seriously amazing. Let’s get started on this Vegan Creamy Mushroom Ramen adventure.

Ingredients & Equipment You’ll Need

• 3 cups sliced mushrooms
• 4 cups vegetable broth
• 2 cups unsweetened almond milk
• 2 packs vegan ramen noodles
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Equipment:

A large pot and a stirring spoon.

The mushrooms are the stars of this dish adding rich flavors and textures. The vegetable broth and almond milk lends the creaminess we all crave! Mind you, you can always go wild with additions or substitutions, just make sure they’re vegan friendly.

How To Make Vegan Creamy Mushroom Ramen

1. In your large pot, heat the olive oil over medium heat. Begin by adding the chopped onions and minced garlic. Saut�� them until they become translucent.
2. Add the sliced mushrooms to the pot and continue to saut�� until they are tender and juicy. This should take around 5-7 minutes.
3. Next, pour in your vegetable broth and almond milk. Stir well to combine. Let this simmer for about 10 minutes, allowing the flavors to meld together.
4. Add your ramen noodles to the pot. Cook them according to the package instructions.
5. Finally, season your ramen with salt and pepper to taste. Give it one final stir, and your Vegan Creamy Mushroom Ramen is ready to serve!

Tips For The Best Results

• Try using a variety of mushrooms for more complex flavors
• For some heat, add a hint of chili flakes or hot sauce

Storage Tips

• Leftover ramen can be stored in an airtight container in the fridge for up to 5 days
• For longer storage, freeze the soup base and reheat with fresh noodles

Frequently Asked Questions

Q: Can I use other types of noodles?

A: Yes, you can use any noodles that are vegan-friendly.

Q: I can’t find almond milk, can I substitute it with something else?

A: Yes, you can use any other non-dairy milk like soy milk or oat milk.

Q: How spicy is this dish?

A: The spiciness can be adjusted with crushed red pepper flakes or hot sauce.

Q: Can I add other vegetables?

A: Absolutely, you can add veggies like bok choy, broccoli or bell peppers.

Q: Can I use this recipe for meal prep?

A: Yes, this Vegan Creamy Mushroom Ramen works wonderfully for meal prep.

Nutritional Facts of Vegan Creamy Mushroom Ramen

• Calories: 400
• Fat: 6g
• Cholesterol: 0mg
• Sodium: 870mg
• Potassium: 546mg
• Carbohydrates: 70g
• Fiber: 4g
• Sugar: 6g
• Protein: 14g
• Vitamin A: 850IU
• Vitamin C: 20mg
• Calcium: 230mg

Verdict time, amigos! This ramen is an absolute knock-out. It’s a divine mix of creamy, spicy, and savory flavors that you’ll remember with every spoonful. And serving suggestion? It’s just perfect on its own, but feel free to dish it up with some toasted bread on the side. Until the next foodie adventure, stay sane in the kitchen.