vegetarian here it is! So you might be looking for new vegan recipes. I’m not vegan, but many of my meals and snacks are vegan-friendly, and if you’ve read my book Eat Beautiful, you know it’s full of plant-based recipe ideas. I love warm spicy soups this time of year and this Spicy Noodle Soup with Tofu is one of my favorites. This is a recipe that can also be expected to have a beautifying effect on your skin.
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Vegan recipe: Spicy noodle soup with tofu
For 2 people
610 calories per serving
material
Udon 400g
400ml can of coconut milk
Vegetable stock 250ml
1 teaspoon coconut oil
20 oyster mushrooms (finely sliced)
8 snap peas (cut in half)
Cut 150g of fresh tofu into 2.5cm cubes and drain on kitchen paper.
for spice paste
2cm pinch of fresh ginger root, peeled and grated
2 lemongrass stems (outer leaves removed), chopped
2 fresh red peppers, seeded and chopped, plus more for garnish
3 shallots (chopped)
1 clove of garlic (finely chopped)
1 teaspoon turmeric powder
a pinch of sea salt
1 tablespoon coconut oil
For decoration
fresh coriander leaves
crushed raw peanuts
bean sprouts
lime wedge
I love adding tofu to noodle soups like this. The gluten-free noodles and long-lasting protein keep you feeling full, and the soup itself is full of gorgeous flavors from chili peppers, turmeric, and lemongrass. This is an amazingly warming and nutritious recipe for the cold winter months, a great alternative for vegetarians, and even better for your skin.
- Place all the spice paste ingredients in a food processor and blend until pulpy.
- Boil the udon noodles in a pot of boiling water according to the instructions on the package, then drain the water.
- Heat a frying pan over medium heat, add the spice paste and fry for 2-3 minutes. Add coconut milk and vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes.
- Heat coconut oil in another frying pan over medium heat. Add the oyster mushrooms and sauté over medium heat for 3 minutes or until tender.
- Add the mushrooms to the sauce in the first skillet. Add snap peas, tofu, and drained udon noodles to the sauce and mix well.
- To serve, spoon into bowls and garnish with fresh coriander leaves, crushed peanuts, bean sprouts, lime, and chili pepper, if desired.
You can also find two vegan breakfast recipes here
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Read next: Veganuary: Beauty Brand | vegan makeup i love
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Source: Wendy Rowe – wendyrowe.com
