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Veganuary is here! So, the chances are you’re on the lookout for new vegan recipes. While I’m not a vegan, a lot of my meals and snacks are vegan-friendly, and if you’ve read my book Eat Beautiful, you’ll know that it’s packed with plant-based recipe ideas. At this time of year, I love warming spicy soups, and this spicy noodle soup with tofu is one of my favourites. It’s a great skin-boosting recipe, too.
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Vegan Recipes: Spicy Noodle Soup with Tofu
Serves 2610 calories per serving
INGREDIENTS400g udon noodles400ml tin of coconut milk250ml vegetable stock1 tsp coconut oil20 oyster mushrooms, finely sliced8 sugar snap peas, halved150g fresh tofu, cut into 2.5cm squares and dried on kitchen paperFOR THE SPICE PASTE2cm knob of fresh root ginger, peeled and grated2 lemongrass stalks (outer leaves removed), chopped2 fresh red chillies, deseeded and chopped, plus extra to garnish3 shallots, chopped1 garlic clove, finely chopped1 tsp ground turmericPinch of sea salt1 tbsp coconut oilTO GARNISHFresh Coriander leavesCrushed raw peanutsBean sproutsLime wedges
I love adding cubes of tofu to a noodle soup like this one: the gluten-free noodles and protein are sustaining, making me feel full, while the soup itself is full of gorgeous flavour from the chilli, turmeric and lemongrass. It’s a recipe that offers a wonderfully warming, nutritious meal in the colder winter months – a great alternative for vegetarians, plus a boost to the beauty of the skin as well.
Place all the ingredients for the spice paste in a food processor and blend to a pulp.
Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.
Place a frying pan over a medium heat, add the spice paste and fry for 2-3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.
Heat the coconut oil in a separate frying pan over a medium heat. Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened.
Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine.
To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.
You’ll find two vegan-friendly breakfast recipes here, too
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© Wendy Rowe. All Rights Reserved.
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