VEGAN SWEET CAJUN RAMEN BOWLS



Thank you to Ann and Vincent, of Jar d'Ann, for sharing this delicious vegan take on our Honey Cajun Rice Bowls recipe!


INGREDIENTS:

Sarah Beth's Homemade Dips Creamy Cajun Dip Mix

1/2 C agave nectar

juice of one lemon

1 T soy sauce

1/3 C water

1 T cornstarch

4 oz soy curls, dry (Butler Soy Curls were used for this recipe.)

vegetable broth

1-2 T olive oil (or oil of choice)

vegan ramen (Simply Asia Japanese Style Ramen Noodles were used for this recipe.)



DIRECTIONS:

  1. Prepare vegetables of choice.  Peppers, onions, and celery were used in this recipe. 
  2. Combine Cajun dip mix (entire package), agave nectar, lemon juice, and soy sauce. Mix well. Set marinade aside.
  3. Rehydrate soy curls in vegetable broth for 5 min.  Drain. Then marinate for 5 minutes in Cajun mixture.
  4. Put oil in a skillet and sauté soy curls and vegetables until desired tenderness. 
  5. Whisk together water and cornstarch, and pour over soy curls and veggies. Cook until sauce has thickened.
  6. Serve in bowls over ramen. 
  7. Enjoy the sweet and spicy goodness!


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