We are pulling out all the stops and letting this video play in REAL-TIME* so that you can see how quick and easy it is to make a WICKED DELICIOUS plant-powered ramen! Don't be ashamed of using the "instant" store-bought ramen packs (just make sure they are truly vegan) and add some amazing veg to the bowl to make it next level!

*We fast-forwarded about 3 mins while things were cooking and nothing else was happening.

Full recipe below! Any other recipes or videos referenced are coming soon!

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Derek

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FULL RECIPE:

Serves: 2 (if using 2 portions of ramen)

Preparation time: 10-15 minutes

Ingredients:

1 packet of instant ramen noodles (throw away the sauce packets)
6-7 Brussel sprouts (trim the bottom, slice in half)
Tenderstem broccoli
½ a block of tofu (extra firm), one half - sliced
6-7 Smithy Shitake Mushrooms, trim the end of the stem and slice in half
1 Orange, sliced in half
Fresh root ginger, trimmed and finely sliced into thin strips
Spinach
White beans - 1 can, drained
Miso
Spring onions, finely sliced

Black Pepper
Granulated Garlic
Salt
1 tsp Sesame Oil

Directions:

Pre-heat oven 215dc / over 400fc

Boil the kettle and pour into a saucepan, turn on the heat

Season tofu in a bowl, place slices in a bowl, drizzle a little oil to coat and sprinkle with black pepper, granulated garlic and salt.

Add a little oil in a cast-iron pan on a hot heat, and add tofu slices

Add mushrooms to the tofu bowl, add sesame oil, salt and pepper. Toss the mushrooms in the oil and seasoning with your hands. Add in the broccoli, a little more sesame oil and coat. Transfer to another bowl

Add brussel sprouts to the seasoned bowl.

Move tofu to a baking paper lined baking tray, add brussel sprouts to pan and toss to coat, leave to sear, toss when slightly crisp, add sliced ginger

Squeeze orange halves over the brussel sprouts to glaze, mix lightly and place sprouts and tenderstem broccoli next to the tofu on the baking tray

Put mushrooms in the pan, press them with another cast-iron pan, toss with tongs and press again

Add noodles to pan of boiling water

Place mushrooms on the baking tray next to the sprouts

Pop tray in the oven and roast

Drain noodles

Whisk miso paste in the noodle pan water

Plate up your noodles

Add a little oil to the pan, spread out with kitchen roll, place in the spinach, stirring occasionally. Turn off the heat.

Add white beans into the water

Take the baking tray out of the oven

Ladle on the miso and white bean broth beside the ramen, the ramen will soak up the flavour. Place tofu on the side, along with the vegetables and finally the spinach.

Garnish with spring onion.