Easy Plant Based Vegan Lunch Recipe ~ Veggie Ramen & Miso Soup

It’s no secret that one of my biggest food weaknesses is noodles. Whether it’s Fire Noodles, or a peanut butter soba noodle dish, or a vegan noodle soup, I love it. I want it. I need it. I’ll take a double portion of someone else is making it vegan.

And when I’m feeling a little bit lazy or if I just want noodles, I will dig around in the veggie crisper, grab a few favorites and combine them with ramen or udon or soba or…whatever else is out there that I can buy or get shipped to me. When the weather dips a little, add a tiny bowl of soup using the waste free broth I keep on hand, and BAM, a quick and easy vegan lunch.

Easy veggie ramen and vegan miso soup.

Have you ever felt like having Miso soup but you don’t have all the ingredients? Me too. I’ve looked into the ethnic food aisles in Germany and Romania and you know what? NONE of them are vegan. They all have some type of fish flakes in them so you have to improvise, and that’s how I came up with my own version of vegan miso soup.

Restaurant Style Vegan Beef & Broccoli

Have I ever mentioned how much I love Asian food? Because I do. A lot.

There’s no good Asian delivery options with vegan options so when we want it, we have to cook it ourselves. That’s just fine by me because then I can use Cronometer to make just enough for two people. Takeout Asian food always gives out so much, which I love…but I also don’t love.

There was a beautiful head of broccoli at the market this week and I knew immediately what I wanted. Vegan Beef & Broccoli but not just the kind you make when you’re being a lazy vegan, but the kind that comes in a thick, silky sauce filled with flavor.

Oh yeah…

There’s nothing better than finally getting a vegan beef & broccoli recipe right. Like, really right. This one, credit to my hubs, was Top 5 Vegan Beef & Broccoli, at least in my opinion.

Ginger Mushroom Stir Fry

First let’s start with some good news: my book is out! Yay! It took a long time, much longer than it should but that was then and now it’s done and I’m super duper excited…can you tell?

But that means things have been busy. Crazy busy in fact but that’s when it’s most important to eat healthy and right. Right? At least for me it is. My weight loss goal is in sight, I feel good and I need a lot of energy to give this round of book promo the old college try.

So for this recipe I relied heavily on my spice rack. Aside from curries and stews, stir-fries are on my list of easy go-to meals when you’ve got a fridge full of vegetables and no game plan. Even if you do have a game plan but you change your mind, grab a few key ingredients and you’re good to go.

Since I love ginger and we had about a kilo of cap mushrooms, ginger mushroom stir fry seemed like the perfect quick and easy vegan meal.

The ingredients don’t matter a lot when it comes to a good stir fry so just follow these tips:

Cut the vegetables in a uniform-ish size. This helps with cooking and eating later.

Cook the vegetables that take the longest first, adding them by cook time if you use a wok

Prep your starter herbs & spices: ginger, garlic & onions

This dish consisted of leeks, mushrooms, bell peppers, garlic, cauliflower & ginger. You can add tofu or beans or whatever else you want but with the rice it was plenty satisfying and the sauce really brought it all together.

A good stir fry sauce doesn’t have to come from a jar, all you need is tomato paste, soy sauce, corn starch and your favorite herbs and spices. I like to add spicy Korean chili flakes, cumin or cardamom, garam masala, Hoisin, Sambal or sriracha just to name a few. The point is to experiment and see what you like. Add some fresh orange zest and juice to give your vegan stir fry an General Tso’s flavor!

And there you have it, another thirty minute vegan meal you can enjoy any night of the week. Or, if you’re feeling very creative, every night of the week!