Veger is here! So, you may be looking for a new vegan recipe. I’m not vegan, but many of my meals and snacks are vegan-friendly. If you’ve read my book Eat Beautiful, you’ll find it’s packed with ideas for plant-based recipes. At this time of year I love to warm up the spicy soup and this spicy noodle soup with tofu is one of my favorites. It is also a great skin-enhancing recipe.
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Vegan Recipe: Tofu and Spicy Noodle Soup
Serve 2
610 calories per meal
material
400g of Udon noodles
400ml of coconut milk tin
250ml vegetable stock
1 tsp coconut oil
20 oyster mushrooms, finely sliced
8 sugar snap peas, half
150g of fresh tofu, cut into 2.5cm squares and dry with kitchen paper
For spice space
A 2cm knob of fresh root ginger, peeled and grated
Two lemongrass stems (outer leaves removed), chopped
Two fresh red chili peppers, isolated, chopped, extra for further decorating
3 shallots, chopped
Garlic cloves, finely chopped
1 piece of ground turmeric
Sea salt pinch
1 tbsp coconut oil
decorate
Fresh coriander leaves
Crushed raw peanuts
Bean sprouts
Lime wedge
I love adding tofu to noodles soups like this. Gluten-free noodles and protein are maintained. The soup itself is full of luxurious flavors of chile, turmeric and lemongrass. It is a recipe that offers a wonderful, warm and nutritious meal in the cold winter months. In addition to a great alternative for vegetarians, it also boosts the beauty of your skin.
Place all the ingredients from the spice paste into a food processor and blend into the pulp. Cook the udon noodles in a boiling hot pot according to the instructions in the packet and set aside for drainage. Place the pan over medium heat, add spice paste and saute for 2-3 minutes. Pour in the coconut milk and vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes. Heat the coconut oil over medium heat in a separate frying pan. Add the oyster mushrooms and saute for 3 minutes or over medium heat until tender. Add the mushrooms to the sauce in the first pan. Add sugar snap peas, tofu and drained udon noodles to the sauce and stir well to mix. To serve, place a spoon in a bowl and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chili peppers.
Here are two vegan-friendly breakfast recipes too
Eat beautifully
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©Wendy Rowe. Unauthorized reproduction is prohibited.
