Favorite Vegan Lasagna

This will become your new favorite vegan lasagna: guaranteed. In fact, it’s our favorite lasagna, period! It’s whole food plant based and dairy free. This post was created in partnership with ALDI. All opinions are our own. Are you a lasagna lover? Us too. Lately Alex and I wondered: is cheese essential to that classic Italian baked pasta? After lots of testing…turns out, no! Vegan lasagna is majorly good. In fact, Alex and I agreed: this is our favorite lasagna, period. Everything for this recipe we got from ALDI, our favorite place to stock up on high quality, affordable and organic ingredients. You can make this huge pan on a budget, so it’s a healthy whole food plant based (WFPB) recipe that’s affordable to all! It pleases everyone (even meat eaters) and is great for holiday entertaining or a casual family dinner. Ready to get started? Want to try it? Tell us if you head to ALDI to stock up and make this recipe! Head to the ALDI website for a store locator. Tell us in the comments below, or tag us on Instagram using @acouplecooks and @aldiusa. What makes it the BEST vegan lasagna? No matter how you eat, this vegan lasagna will be […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This will become your new favorite vegan lasagna: guaranteed. In fact, it’s our favorite lasagna, period! It’s whole food plant based and dairy free.

Vegan Lasagna

This post was created in partnership with ALDI. All opinions are our own.

Are you a lasagna lover? Us too. Lately Alex and I wondered: is cheese essential to that classic Italian baked pasta? After lots of testing…turns out, no! Vegan lasagna is majorly good. In fact, Alex and I agreed: this is our favorite lasagna, period. Everything for this recipe we got from ALDI, our favorite place to stock up on high quality, affordable and organic ingredients. You can make this huge pan on a budget, so it’s a healthy whole food plant based (WFPB) recipe that’s affordable to all! It pleases everyone (even meat eaters) and is great for holiday entertaining or a casual family dinner. Ready to get started?

Want to try it? Tell us if you head to ALDI to stock up and make this recipe! Head to the ALDI website for a store locator. Tell us in the comments below, or tag us on Instagram using @acouplecooks and @aldiusa.

Vegan lasagna

What makes it the BEST vegan lasagna?

No matter how you eat, this vegan lasagna will be a hit. Promise. We had a few friends over to try it, and here’s what we heard: “Wow! This is so good. I can’t stop eating it. I need another piece!” Somehow we stumbled upon a truly delicious way to make a dairy free lasagna. Even better, it’s easy to make and made with all whole foods. No cheese or meat substitutes here! Here’s what makes this vegan lasagna special:

  • Really good pasta sauce. We used an organic pasta sauce from ALDI and it has a great, robust flavor. You’ll want to use the best sauce you can find (more on that below).
  • Mushroom, cashews, & spinach. For a meaty filling, chop mushrooms and cashews, and sauté with spinach.
  • Hummus! Our secret ingredient is hummus! It stands in for the typical creamy ricotta cheese filling and infuses huge flavor.
  • “Parmesan” Cashews blended with garlic powder make for a Parmesan-like topping.
Dairy free lasagna ingredients

Watch how to make vegan lasagna

No boil noodles are required!

This vegan lasagna is made with no boil lasagna noodles. No boil noodles are required here: no substitutions please! No boil noodles are different from standard noodles: they’re made especially so you don’t have to cook them before baking lasagna. This makes prep time shorter. Even better, some people even argue that no boil noodles have the superior texture for a lasagna. So wins all around!

More liquid is required in a lasagna when making it with no boil noodles. This recipe is specially formulated to cook the no boil noodles while baking. Bottom line: Don’t try this dairy free lasagna recipe with standard noodles, or it could end up too watery.

Another noodle note: If you have a large 9 x 13” aluminum pan with square sides, you’ll need 13 ounces noodles. A 9 x 13” glass baking dish with rounded sides only needs 10 ounces of pasta noodles! (Odd, we know!) Because baking dish shapes and noodle shapes can vary, make sure you have enough pasta based on the baking dish you plan to use.

Layering lasagna: step 1
Here’s how to layer! First, the sauce and no boil noodles.
Layering dairy free lasagna
Next, the hummus.
Layering dairy free lasagna
Then, the mushroom spinach topping.
Layering lasagna
Finally, tomato sauce!

Use a high-quality pasta sauce.

The only other “must” for this recipe: find a high-quality pasta sauce! Alex and I made this dairy free lasagna recipe especially to use pasta sauce because: let’s face it! Lasagna takes a while to make. There are lots of high-quality pasta sauces these days, even organic. Find your favorite and use it for this lasagna: it truly speeds up prep time. You could of course substitute your favorite homemade marinara sauce. For this recipe, we used Simply Nature Organic Tomato & Basil Pasta Sauce from ALDI. It had fantastic flavor and really made this vegan lasagna shine.

Best vegan lasagna

Are there any time savers?

Lasagna is notoriously time-intensive. We’ve optimized this vegan lasagna recipe so that it’s as easy to make as possible. If you’re looking for ways to save time when baking it the day of, here are a few options:

  • Use a food processor (optional). A food processor is not required for this recipe! We used ours because it makes chopping the mushrooms and making the “Parmesan” topping very fast. If you don’t have one, you can use a regular large knife for chopping.
  • Make the mushroom filling and Parmesan in advance. The main prep steps here are the mushroom filling and the dairy free “Parmesan” topping. You can make and cook the filling in advance: just store it refrigerated until making the lasagna. Make and store the Parmesan topping at room temperature.
Dairy free lasagna

Sides to serve with vegan lasagna

Ready to make this vegan lasagna into a meal? The best side to serve with lasagna is the good old standard: a green salad! Here are a few we’d recommend:

This vegan lasagna recipe is…

Vegetarian, vegan, plant based, and dairy free. For gluten free, use gluten free no boil lasagna noodles.

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Vegan lasagna

Favorite Vegan Lasagna (Easy & Dairy Free!)


1 Star2 Stars3 Stars4 Stars5 Stars (26 votes, average: 4.62 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12

Description

This will become your new favorite vegan lasagna: guaranteed. In fact, it’s our favorite lasagna, period! And it’s 100% whole food plant based.


Ingredients

  • 8 ounces baby bella mushrooms
  • 1 cup roasted Southern Grove Cashews with Sea Salt, divided (roasted salted cashews)
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons Simply Nature Organic Extra Virgin Olive Oil
  • 5 ounces Simply Nature Organic Baby Spinach
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lemon juice + 1 teaspoon lemon zest, divided (1/2 lemon)
  • 1/8 teaspoon garlic powder
  • 2 25-ounce jars Simply Nature Organic Tomato & Basil Pasta Sauce (or marinara sauce)
  • 2 8-ounce cans Happy Harvest Tomato Sauce
  • 10 to 13 ounces Reggano Oven Ready (No Boil) Lasagna Noodles* (see note!)
  • 8-ounce container Simply Nature Organic Garlic Hummus
  • Dried oregano, for sprinkling
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 375°F.
  2. Make the spinach mushroom filling: Pull out the stems of mushrooms with your fingers. In a food processor or with a large knife, roughly chop the mushrooms, 1/2 cup of the cashews and the rosemary. Add 2 tablespoons olive oil to a skillet and bring to medium heat. Sauté mushrooms and cashews for 3 minutes until soft but still hold their shape. Add the spinach (saving out a few leaves for the garnish) and sauté until wilted, 1 to 2 minutes. Remove from the heat and stir in 1/4 teaspoon of the kosher salt, a few grinds of pepper, and the lemon juice. Let stand until assembling.
  3. Make the dairy free Parmesan topping: in a food processor or blender, blend 1/2 cup cashews with the garlic powder and lemon zest until it’s ground into about the texture of a shaker can of grated Parmesan. (Alternatively, chop as finely as possible with a knife.)
  4. Mix the sauce: In a large bowl, mix together the pasta sauce and tomato sauce.
  5. Layer the lasagna: In a 9 x 13” baking dish, spread tomato sauce on the bottom of the pan. Then top with 1 layer of noodles (our pan held 3 noodles longwise and 3/4 noodle widthwise), breaking noodles as necessary**. Spread with half of the hummus, half of the mushrooms and a tomato sauce layer. Repeat again: 1 layer of noodles, half of the hummus, half of the greens and tomato sauce. Finally, top with noodles, then tomato sauce again. Sprinkle the entire top with the “Parmesan” and dried oregano.
  6. Bake: Cover the pan with aluminum foil and bake for 40 minutes, then 10 minutes uncovered. Let stand for 15 minutes before serving (this allows the lasagna to set). If you’d like, finely chop spinach leaves to use as a garnish (for looks only!). Cut into pieces and enjoy.

Notes

*Important: You must use no-boil lasagna noodles for this recipe! Do not substitute standard noodles. The amount of sauce is formulated for no boil noodles, which need more liquid than standard lasagna noodles.

**If you have a large 9 x 13” aluminum pan with square sides, you’ll need 13 ounces noodles. A 9 x 13” glass baking dish with rounded sides only needs 10 ounces of pasta noodles! Baking dish shapes and noodle shapes can vary, so make sure you have enough pasta based on your baking dish.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Vegan Lasagna, non dairy, dairy free, cheeseless, lasagna, italian

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Leftover Roasted Turkey Ramen.

Leftover roasted turkey ramen is going to make this upcoming weekend a whoollllle lot better. I may be weird in that I sometimes love Thanksgiving leftovers MORE than the original Thanksgiving meal. On Thanksgiving. Like a crazy person! So here’s the thing. For as long as I can remember, we’ve always had leftovers on Friday, […]

The post Leftover Roasted Turkey Ramen. appeared first on How Sweet Eats.

Leftover roasted turkey ramen is going to make this upcoming weekend a whoollllle lot better.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

I may be weird in that I sometimes love Thanksgiving leftovers MORE than the original Thanksgiving meal. On Thanksgiving. Like a crazy person!

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

So here’s the thing. For as long as I can remember, we’ve always had leftovers on Friday, whether it be for lunch or dinner. And the thing is that we all really want the traditional meal, again. Sure, it’s on a slightly (or, uh, much!) smaller scale but it’s so good – again! It may even taste better after it sits and those flavors marry and get all delish. 

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

But. After Friday? We are over it. I am over it. I don’t mind the flavors on their own, but I want something super different and still delicious. You know?! 

Something that isn’t a leftover sandwich or plain old turkey noodle soup.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

Enter turkey ramen!! And give me all the exclamation points.

I’ve made a roasted chicken ramen and a spicy pork ramen before (omg, it’s incredible!) and figured this was the perfect vehicle to throw some leftovers in. Especially (!!!) if you have grilled or smoked turkey too! Sure, roasted tastes great, but tossing in some leftover applewood smoked or grilled turkey is even better. Oh my. 

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

In this bowl we have garlic butter shittake mushrooms, nori sheets, lots of toasted sesame oil and soft boiled eggs.

The eggs may be my favorite part, but that’s no secret!

I mean, look at them.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

One thing I love about a bowl like this is that you can add so much of your own flavor. If you want more soy sauce or hoisin, add it! If you want more toasted sesame oil, want it spicier or more mild, want heartier or more brothy – you can control that and add in or take out what you don’t love.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

I’ll be sharing all my leftover suggestions with you first thing on Friday, but in the meantime… turkey ramen should be your go-to!

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

Roasted Turkey Ramen

Roasted Turkey Ramen

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

  • 2 tablespoons unsalted butter
  • 12 ounces shitake mushrooms
  • 2 garlic cloves, (minced)
  • 5 cups chicken stock, (or turkey stock, or even vegetable stock!)
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 2 blocks dried ramen noodles, (seasoning packets removed)
  • 4 scallions, (sliced)
  • 2 or 4 eggs, (soft boiled or poached)
  • 2 tablespoons chili garlic paste
  • 3 teaspoons black sesame seeds
  • 1 tablespoon toasted sesame oil
  • 1 handful fresh cilantro, (for topping)
  1. Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and garlic and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.
  2. While the mushrooms are cooking, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce. Cook your eggs too! I like to soft boil mine – but poaching is good too – whatever you prefer!
  3. To soft boil, heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
  4. Place the ramen blocks in two large bowls. Add the turkey, scallions, cilantro, chili garlic paste and mushrooms to the bowl.. Pour the stock over both blocks evenly and let sit for 2 to 3 minutes before stirring. At this point you could separate into two more bowls if you want 4 servings. Stir in more chili garlic paste (I do about a tablespoon per bowl for SPICY!) if you’d like and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately!

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

Every bit of this is heaven.

The post Leftover Roasted Turkey Ramen. appeared first on How Sweet Eats.

Thai Noodles in Red Curry Sauce

This article is from Delicious Everyday.
These Thai Noodles are brimming with fresh veggies and tossed in a creamy coconut-based red curry sauce, adding layers of rich and spicy flavor. It’s a cross between upscale cuisine and indulgent comfort …

This article is from Delicious Everyday.

These Thai Noodles are brimming with fresh veggies and tossed in a creamy coconut-based red curry sauce, adding layers of rich and spicy flavor. It’s a cross between upscale cuisine and indulgent comfort food. And it’s 100% vegetarian, vegan, and super easy to make! As you probably already know, I adore Thai food. It’s a...

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If you suspect copyright infringement please contact me.

Pasta Bolognese

A while back I made Meatballs Subs because I had a craving. They’re not that difficult to make and when you make them at home, you can use better ingredients than the versions you get elsewhere. Fortunately, there’s good bread in France and no shortage of cheese. And meatballs aren’t much of a challenge to make either. (Interestingly, a few weeks after I posted that…

A while back I made Meatballs Subs because I had a craving. They’re not that difficult to make and when you make them at home, you can use better ingredients than the versions you get elsewhere. Fortunately, there’s good bread in France and no shortage of cheese. And meatballs aren’t much of a challenge to make either. (Interestingly, a few weeks after I posted that recipe, an American woman living in Paris came up to me and said, “I don’t know how you knew, but I was craving the exact same thing! So I made your recipe…”

There must be something about ground beef, because I recently found myself craving Pasta Bolognese; tubes of pasta tossed in a thickened tomato sauce made with ground meat, red wine, garlic, and enriched with tomato paste – Capisce? 

Continue Reading Pasta Bolognese...

Spring Roll Noodle Bowl

This noodle bowl is a spring roll—in bowl form! This irresistible vegan dinner recipe is an explosion of flavor: tangy lime, herbal mint, and crisp veggies. When we say explosion of flavor, we mean it! This noodle bowl is everything that’s great about a spring roll, in bowl form. There’s the contrast of crisp veggies, tender noodles, and crunchy crushed peanuts, and an herbaceous punch from the trio of basil, cilantro and mint. And a zingy Sweet Garlic Lime Sauce infuses a gingery, citrusy goodness throughout. Honestly, we’re a little speechless with this one. It’s our adaptation of our favorite item at Duos, an Indianapolis restaurant run by our friend chef Becky Hostetter. We asked if we could feature her recipe and a little about her; she’s been pioneering plant-based real food since before it was cool. Oh and we’ll say it now: this noodle bowl is even better at over at Duos! Ready to get started? Featured chef: Becky Hostetter of Duos This recipe comes courtesy of Becky Hostetter, the pioneering woman chef behind Duos. Becky has been serving plant-based, veggie forward food to Indianapolis since way before it was cool. As in, back in the 1970’s! Since then, […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This noodle bowl is a spring roll—in bowl form! This irresistible vegan dinner recipe is an explosion of flavor: tangy lime, herbal mint, and crisp veggies.

Spring roll noodle bowl

When we say explosion of flavor, we mean it! This noodle bowl is everything that’s great about a spring roll, in bowl form. There’s the contrast of crisp veggies, tender noodles, and crunchy crushed peanuts, and an herbaceous punch from the trio of basil, cilantro and mint. And a zingy Sweet Garlic Lime Sauce infuses a gingery, citrusy goodness throughout. Honestly, we’re a little speechless with this one. It’s our adaptation of our favorite item at Duos, an Indianapolis restaurant run by our friend chef Becky Hostetter. We asked if we could feature her recipe and a little about her; she’s been pioneering plant-based real food since before it was cool.

Oh and we’ll say it now: this noodle bowl is even better at over at Duos! Ready to get started?

Spring roll noodle bowl
Becky Hostetter of Duos

Featured chef: Becky Hostetter of Duos

This recipe comes courtesy of Becky Hostetter, the pioneering woman chef behind Duos. Becky has been serving plant-based, veggie forward food to Indianapolis since way before it was cool. As in, back in the 1970’s! Since then, Becky started Duos, which serves fresh, veggie-forward breakfasts and lunches with the motto “Slow food fast”. (If you’re in Indy, here’s where you can check them out.)

Back in the day, I tasted Becky’s vegan biscuits and gravy at our local farmer’s market and I was blown away. I had just started eating more vegetables and I had no idea it could taste that good. Her inventive concepts and spot on flavors make her one of the best chefs in our city. And her mission to bring good-for-you food to all eaters and show how delicious vegetables can be when prepared well: well, we’re 100% behind that message!

Not to mention, Becky is one of the kindest, most generous people I know. If you follow up on Instagram, you’ll remember she welcomes local non-profit Exodus Refugee to the Duos kitchen to host a “women’s friendship dinner” cooked by refugees from different countries. She’s truly a gem. Thank you, Becky, for your years of service in our city, and for letting us all taste your genius through this noodle bowl recipe!

Spring roll noodle bowl

Tips on how to make a noodle bowl

This noodle bowl is truly special. Since it takes about 45 minutes to make, we love serving it for company. Especially because it’s such a fun concept! However, you can make almost all of the components ahead. This can drastically cut down on the prep time and makes it into a weeknight meal or even a lunch. Here are a few notes on this noodle bowl!

Use our Marinated Tofu, your favorite baked recipe, or your fave protein.

To make this noodle bowl a filling main dish, you’ll need some protein. The original recipe served at Duos is vegan and uses their incredible baked tofu. Because we had just created our Marinated Tofu and it’s so easy, we decided to use it in this recipe! Marinated tofu doesn’t even require cooking: you can easily marinate it while you’re preparing the rest of the meal. You can easily make the marinaded tofu ahead and refrigerate until serving.

If you prefer using cooked tofu, use your favorite baked method (we hear this one by Cookie & Kate is good).

If you’re not a tofu person, no worries! Really any protein that you’d find in a spring roll works: cooked chicken would be natural. If you eat plant based but don’t love tofu, you could try tempeh or any other favorite plant-based protein sub.

Find your favorite rice noodles…or just favorite noodles!

There are lots of styles and shapes of rice noodles. For this noodle bowl we used a large, flat shaped rice noodle like you’d see in a pad Thai. (Some rice noodles are vermicelli, which are very very thin: we stayed away from that for this recipe.) There’s lots of variations even between brands of rice noodles, so you may need to experiment with a few brands before you find your favorite.

Are rice noodles gluten-free? Yes, most of them are! They are made with rice flour and water. Most of the dried rice noodles are gluten-free. However, some fresh rice noodles can contain wheat flour, so make sure to check the package.

Can I use other noodles here? Of course! This recipe works with any type of noodle you’d like: even spaghetti! Or if you’d like, go with zucchini noodles or squash noodles. The sauce brings such big flavor here that anything can work.

The veggies & sauce can be made in advance.

It can take quite a while to cut all the veggies and make up a sauce, no matter how simple it is. If you make this noodle bowl all at once, you’ll do these steps while the tofu is marinading. However if you want to simplify weeknight prep, here’s what you can do:

  • Make the sauce and refrigerate it. You can refrigerate for up to 1 week.
  • Cut the veggies and store refrigerated in an airtight container. You can chop all the vegetables in advance and store them in an airtight container, refrigerated. We’d do this no more than 1 to 2 days in advance, because the vegetables can dry out. Bring them to room temperature before serving.
Spring roll noodle bowl

This noodle bowl recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Print
Spring roll noodle bowl

Spring Roll Noodle Bowl


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4

Description

This noodle bowl is a spring roll—in bowl form! This irresistible vegan dinner recipe is an explosion of flavor: tangy lime, herbal mint, and crisp veggies.


Ingredients

For the noodle bowl 

  • 1 recipe Marinated Tofu (or your favorite baked tofu recipe)
  • 7 ounces rice noodles (or your favorite noodles; we used large, flat noodles)
  • 1 red bell pepper, diced
  • 1 English cucumber, diced
  • 2 medium carrots, shredded (using a handheld julienne shredder is helpful)
  • 1 cup chopped fresh basil, mint, and cilantro (for best results, use all three!)
  • Crushed peanuts, for garnish

For the Sweet Garlic Lime Sauce (makes 1 1/4 cups)

  • 1/4 cup grated carrot (1 medium)
  • 1/2 teaspoon peeled and grated fresh ginger
  • 1 small clove garlic, grated
  • 1/2 cup rice vinegar
  • 1/4 cup lime juice
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1 teaspoon sambal olek

Instructions

  1. Make the Easy Marinated Tofu. (To keep the ingredients minimal, omit the sesame seeds and green onion, and use sambal olek instead of gochujang.) Or, you can use your favorite baked tofu method. While the tofu marinates, make the rest of the recipe.
  2. Make the sauce: Grate the carrot. Peel and grate the ginger and garlic. In a medium bowl, combine the carrot, ginger and garlic with the rice vinegar, lime juice, brown sugar, soy sauce, and sambal olek.
  3. Cook the rice noodles according to the package instructions (you’ll likely pour boiling water over them and wait until they’re tender!). Rinse them under cool water when cooked.
  4. Prepare the vegetables: Dice the pepper. Dice the English cucumber. (If you use a normal cucumber, you may want to peel it first.) Shred the carrot.
  5. Serve: Toss the noodles with the tofu, veggies and the desired amount of sauce: we used about 1/4 cup per serving. You can put the entire recipe in a large bowl, or make little individual servings and toss with the desired amount of sauce and veggies. Garnish with chopped peanuts on top.

Notes

*Make ahead instructions: Make the tofu in advance and refrigerate for up to 4 days. Make the sauce in advance and refrigerate up to 1 week. Cut the veggies in advance and refrigerate 1 to 2 days (they can dry out if you go any longer).

  • Category: Main Dish
  • Method: Raw
  • Cuisine: Southeast Asian

Keywords: Noodle Bowl, Noodle Bowl Recipe, Spring Roll Noodle Bowl

More noodle bowls!

Love noodles? Outside of this noodle bowl, here are some of our favorite pasta recipes:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Broccoli Soup with Coconut, Coriander & Noodles (Vegan)

When I was writing the proposal for my second cookbook, one of the first recipes I’d made for it was a Thai green pea soup. This recipe is kind of a riff on that but instead has broccoli soup as its base with lots of extras thrown in. The peas and broccoli take so little time to cook, this is a definite weeknight-friendly dinner to make. The flavour is gentle here, with coconut milk and coriander (cilantro to those in the US) plus a bit of ginger for a slight ‘curry’ flavour. I used miso for the salty savouryness but it isn’t strong. I added frozen peas in here too which are a) super easy for adding bulk to a meal and b) naturally sweet so lift up the flavour of the whole broccoli soup. When it comes to soup, I’m ALLL about the extras on top (…as you may have noticed by this broccoli soup recipe). Here I baked some smoked tofu with soy sauce for a salty, smoky hit, almost like bacon, to sprinkle on. I added crispy onions too (inspired by this Donna Hay recipe) which are SO delicious here – they’re sweet and crispy and definitely […]

The post Broccoli Soup with Coconut, Coriander & Noodles (Vegan) appeared first on Izy Hossack – Top With Cinnamon.

A bowl of creamy broccoli coconut soup with noodles, smoked tofu and crispy onions by Izy Hossack

When I was writing the proposal for my second cookbook, one of the first recipes I’d made for it was a Thai green pea soup. This recipe is kind of a riff on that but instead has broccoli soup as its base with lots of extras thrown in. The peas and broccoli take so little time to cook, this is a definite weeknight-friendly dinner to make.

The flavour is gentle here, with coconut milk and coriander (cilantro to those in the US) plus a bit of ginger for a slight ‘curry’ flavour. I used miso for the salty savouryness but it isn’t strong. I added frozen peas in here too which are a) super easy for adding bulk to a meal and b) naturally sweet so lift up the flavour of the whole broccoli soup.

A large pot of creamy broccoli coconut soup served with noodles, smoked tofu and crispy onions by Izy Hossack

When it comes to soup, I’m ALLL about the extras on top (…as you may have noticed by this broccoli soup recipe). Here I baked some smoked tofu with soy sauce for a salty, smoky hit, almost like bacon, to sprinkle on. I added crispy onions too (inspired by this Donna Hay recipe) which are SO delicious here – they’re sweet and crispy and definitely worth the effort of making them. You should also be able to find big bags of crispy shallots/onions in Asian supermarkets which make things even easier.

Two bowls and a pot of broccoli soup with smoked tofu, noodles, crispy onions and coriander by Izy Hossack

What should I do with leftover broccoli soup?

When I’ve made this for our dinner, we usually have enough soup leftover for lunch or dinner the next day. If you feel like freshening up those leftovers, the soup works great as a base for a Thai green curry – fry off some Thai green curry paste in a pot, stir in the leftover soup, add some veg (carrot coins, pepper chunks, sugar snap peas etc) and simmer covered until soft. Then just serve it up with rice for a delicious dinner!

Broccoli Soup with Coconut, Coriander & Noodles

Broccoli Soup with Coconut, Coriander & Noodles

Yield: serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the soup:

  • 1 tbsp vegetable oil
  • 1 large white onion, roughly diced
  • 1 tbsp finely grated ginger
  • 500g (1 lb) broccoli
  • 1 (400ml / 14 ounce) can coconut milk
  • 250ml (1 cup) water
  • 260g (2 cups) frozen peas
  • 30g coriander (cilantro), leaves and stalks, roughly chopped
  • 2 tbsp dark miso (or soy sauce)

For the tofu:

  • 225g (8 ounces) firm tofu (I like smoked tofu here)
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce

To serve:

  • 300g dried udon noodles
  • a handful of storebought crispy fried onions (or see recipe below for homemade crispy onions)
  • 1 lime, quartered, to serve

Instructions

  1. Heat the vegetable oil in a large pot over a medium heat. Add the onion and cook for 5-7 minutes, stirring often until softened and starting to brown.
  2. Add the ginger to the pot and cook for 2 minutes, stirring often.
  3. Finely chop the broccoli and add to the pot along with the coconut milk and water. Bring to a simmer, turn the heat down to low and cover the pot with a lid. Let the broccoli cook for 5-6 minutes until completely soft.
  4. Add the peas to the pan and stir through until defrosted.
  5. Remove from the heat and add the coriander and miso. Blend the soup until smooth - either using a hand blender straight in the pot, or by pouring the contents of the pot into a free standing blender. If needed, thin with a little more water and season with salt to taste (the miso added enough salt for my taste)

For the tofu:

  1. Drain the water from tofu packet and wrap the tofu in a couple of layers of paper towel. Set on a cutting board with another board on top. Place something heavy on top (I usually use a stack of cookbooks!). Leave to drain for 5 minutes.
  2. Meanwhile preheat the oven to 180°C (160°C fan / 350°F). Cut the tofu into ~1 cm chunks. Toss onto a baking tray with the vegetable oil and soy sauce to coat.
  3. Bake for 15 minutes until crisp around the edges.

To serve:

  1. Cook the noodles according to the package, then drain, rinse with cold water and set aside in a bowl of cold water until needed.
  2. Ladle the warm soup into 4 bowls. Divide the noodles between the bowls and top with the crispy onions and tofu. Serve with a lime wedge for squeezing over.

Notes

  • If your blender isn't that powerful I'd advise that you peel your broccoli stalk and cut off the very base of it. Otherwise you may end up with stringy bits of broccoli in your soup!
  • If you have Thai green curry paste sitting in your fridge/freezer, feel free to throw a tablespoon or two of that into the pot as you cook the ginger at the start. It'll add a good punch of flavour!
  • You can also serve this without the noodles/tofu if you want a lighter meal. It's nice to sprinkle a few defrosted peas on top of the soup for added texture if you do this.

Homemade Crispy Fried Onions

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 1 white onion, peeled, thinly sliced (I use a mandoline)
  • 1 tbsp white rice flour or plain flour
  • 4 tbsp vegetable oil

Instructions

  1. Toss the thinly sliced onion with the flour in a bowl until all coated.
  2. Heat the vegetable oil in a small pot or frying pan over a medium heat. Once hot, add the sliced onion - you will probably have to work in batches so you don't overfill the pot.
  3. Leave to fry, stirring occasionally - the oil will bubble up, the bubbles will recede and the onions will start to turn brown. Once they are all mostly brown, remove from the oil with kitchen tongs to a plate lined with paper towel to drain.
  4. Repeat to fry all the onions.
  5. Store excess, cooled, fried onions in a lidded container in the freezer.
Broccoli Soup with Coconut, Coriander and Noodles

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