Cheap, Easy, $2 Vegan Meals my kids will actually eat!
Recipes in this Video
Ingredients
- ●1 block (14 oz) firm tofu
- ●1 cup breadcrumbs
- ●1/2 cup all-purpose flour
- ●1/2 cup plant-based milk
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 tsp cayenne pepper (optional)
- ●Oil for frying
Instructions
- 1Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
- 2In a bowl, mix the flour, garlic powder, onion powder, salt, black pepper, paprika, and cayenne pepper.
- 3Dip each tofu cube into the flour mixture, then into the plant-based milk, and finally coat with breadcrumbs.
- 4Heat oil in a pan over medium heat for frying.
- 5Once the oil is hot, add the coated tofu nuggets in batches, being careful not to overcrowd the pan.
- 6Fry the nuggets for about 3-4 minutes on each side or until golden brown and crispy.
- 7Remove the nuggets from the pan and place them on a paper towel to drain excess oil.
- 8Serve hot with your favorite dipping sauce.
Equipment
Ramen originated in China but has become a beloved staple in Japan, evolving into various regional styles. Traditionally, it is a comfort food enjoyed by people of all ages, often served in casual settings. Today, ramen has gained global popularity, inspiring countless variations and gourmet interpretations.
Ingredients
- ●ramen noodles
- ●chicken broth
- ●pork belly
- ●soy sauce
- ●miso paste
- ●green onions
- ●nori
- ●soft-boiled eggs
- ●bamboo shoots
- ●bean sprouts
- ●sesame oil
- ●ginger
- ●garlic
- ●chili oil
Instructions
- 1Prepare the soft-boiled eggs by boiling them for 6-7 minutes, then transferring to an ice bath.
- 2Cook the ramen noodles according to package instructions until al dente, then drain and set aside.
- 3In a large pot, heat chicken broth over medium heat until simmering.
- 4Add soy sauce and miso paste to the broth, stirring until fully dissolved.
- 5In a separate skillet, cook pork belly over medium heat until crispy and browned on all sides.
- 6Add minced ginger and garlic to the broth, cooking for an additional 2-3 minutes until fragrant.
- 7Assemble the ramen bowls by placing cooked noodles at the bottom.
- 8Ladle the hot broth over the noodles, ensuring they are fully submerged.
- 9Top each bowl with slices of crispy pork belly.
- 10Halve the soft-boiled eggs and place on top of the ramen.
- 11Garnish with chopped green onions, nori, bamboo shoots, and bean sprouts.
- 12Drizzle sesame oil and chili oil over each bowl for added flavor.
- 13Serve immediately while hot, allowing diners to mix in toppings as desired.
Originating from Japan, ramen is a beloved noodle soup that has evolved into countless variations. Traditionally made with meat and fish, the vegan version celebrates plant-based ingredients while maintaining the comforting essence of the original dish. Today, vegan ramen has gained popularity worldwide, appealing to both vegans and non-vegans alike, showcasing the versatility of Japanese cuisine.
Ingredients
- ●ramen noodles
- ●vegetable broth
- ●soy sauce
- ●ginger
- ●garlic
- ●tofu
- ●mushrooms
- ●bok choy
- ●carrots
- ●scallions
- ●sesame oil
- ●nori
- ●chili oil
- ●bean sprouts
- ●lime
- ●coriander
Instructions
- 1Boil water in a large pot and cook ramen noodles according to package instructions until al dente.
- 2Drain noodles and rinse under cold water to stop cooking; set aside.
- 3Heat sesame oil in a large pot over medium heat until shimmering.
- 4Add minced garlic and ginger; sauté until fragrant, about 1-2 minutes.
- 5Pour in vegetable broth and soy sauce; bring to a simmer.
- 6Add sliced mushrooms and carrots; cook for 5-7 minutes until tender.
- 7Stir in cubed tofu and bok choy; simmer for an additional 3-4 minutes.
- 8Taste and adjust seasoning with more soy sauce if needed.
- 9Divide cooked ramen noodles among bowls.
- 10Ladle hot broth and vegetables over the noodles.
- 11Garnish with scallions, bean sprouts, nori, and a squeeze of lime.
- 12Drizzle with chili oil for added heat, if desired.
- 13Serve immediately and enjoy your vegan ramen.
Ingredient Alternatives
tofu
Healthier: tempeh
Cheaper: seitan
Tempeh has more protein and is less processed than tofu.
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Tamari is gluten-free and lower in sodium.
ramen noodles
Healthier: zucchini noodles
Cheaper: spaghetti
Zucchini noodles are lower in carbs and calories.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water with seasoning
Homemade stock is fresher and free from preservatives.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup lentils
- ●1 cup rice
- ●4 cups water
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1Rinse the lentils and rice under cold water until the water runs clear.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic, cumin, turmeric, salt, and black pepper to the pot. Stir and cook for another 2 minutes until fragrant.
- 4Add the rinsed lentils and water to the pot. Bring to a boil, then reduce the heat to low and cover. Simmer for about 20 minutes.
- 5After 20 minutes, add the rinsed rice to the pot. Stir well and cover again.
- 6Continue to simmer for another 15-20 minutes, or until both the lentils and rice are tender and the water is absorbed.
- 7Remove from heat and let it sit covered for 5 minutes.
- 8Fluff the lentils and rice with a fork and garnish with fresh parsley before serving.
Equipment
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