The 2020’s have been wonderful for vegans. There’s a plethora of vegan meat alternatives available for you to satisfy your appetite from old faithful tofu to vegan sausage, steaks, chicken and even seafood. If you live in one of the major cities around the world, there’s no end to the vegan options available to you to try out and enjoy. Even if you live in a smaller town, the internet makes it easy to order just about anything that strikes your fancy.
But some days you just want to keep it simple. An easy plant based vegan recipe that’s full of vegetables and creamy udon noodles.
This is a simple vegan recipe that is the perfect answer when you want to use up the rest of your vegetables before your next shopping trip, or if you’re out of ideas but you really need to eat. 🙂
Cooking vegan food at home doesn’t mean that you need to whip up gourmet food every single day, sometimes it’s about simple and vegan and nutritious.
There are really just three components to this dish: noodles, veggies & sauce. If you want anything else, feel free to add it and I’d be happy to see/hear the results.
Udon noodles (I used the vacuum sealed fresh noodles but dry noodles will work too.
Dark soy sauce
Vegan wok sauce (or vegan oyster sauce if you can find it)
Rinse your veggies first and towel dry them before you start chopping.
Start with the sliced mushrooms. Cook over medium-high heat for 5 to 10 minutes or until the mushrooms start to crisp or stick to the pan. Add water as needed to the skillet.
When the mushrooms are ready to remove from the pan, add to the oven to finish off until the shrooms are crispy and earthy and delicious.
Make the sauce: Combine soy and dark soy sauce, agave, Sriracha and wok sauce to small bowl. Stir until blended and set aside.
Bring a pot of water to a boil, drop broccoli for three minutes and then drain and put into an ice bath.
Tip: Use the broccoli water to cook the udon noodles, stirring gently with a chopstick until the noodles separate easily.
Next, add some water and soy sauce to the same skillet for an oil free vegan recipe, or simply use oil. Add the onion and ginger and cook for about 5 minutes or until soft and slightly translucent.
Add in garlic and scallions and wild garlic and cook another 3 minutes.
Add broccoli to the skillet and noodles.
Pour soy sauce mixture over top of everything and stir until well combined. Cook until the mixture because bubbly and thick, about 4 minutes. Plate it up and garnish with scallions and fresh chili peppers.
This is the perfect weeknight vegan dinner especially when you’re feeling like a lazy vegan. If you do all the prep work you can have this plant based vegan udon recipe on the table in 30 minutes or less.
Just like delivery! Only made to order and delivered to your plate ASAP.
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