The Whole Wheatery
  • Home
  • Shop Online
  • LOYALTY SIGN-UP
  • On Sale
  • The Beverage Bar
  • Natcheryl's Cafe
  • Join Our Team!
  • About
    • Contact

Zucchini Noodle Ramen Bowls

4/12/2018

Comments

 
Picture
​15 min prep, 20 min cook, 4 servings, Vegan
Tempeh
  • 3 Tablespoons tamari
  • 1 teaspoon fresh grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup
  • 1 teaspoon apple cider vinegar
  • pinch of red pepper flakes
  • 8 ounce package of Lightlife organic soy tempeh
  • 1 teaspoon coconut oil (for sautéing)

Ramen
  • 1 garlic clove, minced
  • 3 shiitake mushrooms, stemmed and sliced
  • 3-4 baby bok choy, about 1-2 cups chopped (save a few full leaves)
  • 1 cup grated carrots
  • 2 Tablespoons white miso
  • 1 teaspoon fresh grated ginger
  • ¼ teaspoon Chinese five spice
  • ¼ - ½ teaspoon crushed red chili flakes
  • 32 ounces (4 cups) vegetable broth
  • 2 cups water
  • 1 teaspoon coconut oil
  • 4 small SeaSnax nori sheets
  • 3 zucchini, spiralized
  • ½ Tablespoon tamari (if desired)
  • 4 green onions, sliced
  • 1 teaspoon sesame seeds
  • Sriracha or chili garlic sauce, to taste

Instructions:
  1. Make marinade by combining tamari, ginger, garlic, sesame oil, maple syrup, apple cider vinegar, and red pepper flakes in a shallow container.
  2. Cut tempeh into thin slices and add to the container with the marinade. Toss to coat tempeh and set aside to marinate for 30 minutes to overnight.
  3. Once tempeh has marinated, add 1 teaspoon of coconut oil to a large pot over medium heat. Add garlic and sauté until fragrant.
  4. Add shiitake mushrooms and bok choy and sauté a bit longer, about 5 minutes.
  5. Add carrots, miso, ginger, Chinese five spice, chili flakes, vegetable broth, and water into the pot and bring mixture to a boil. Heat and let simmer for 15-20 minutes.
  6. Meanwhile, add 1 teaspoon coconut oil to a large skillet over medium heat. Add marinated tempeh, and any remaining marinade to the broth. Cook tempeh for 3 minutes on each side or until all pieces have turned brown. Remove from heat and set aside.
  7. Divide zucchini noodles evenly among 4 bowls.
  8. Once broth has simmered, add tamari if desired. Ladle broth evenly into each bowl. Arrange reserved bok choy leaves and nori sheet around edge of the bowls. Place a few slices of tempeh in each bowl. Top evenly with green onions and sesame seeds and serve immediately. Season with sriracha or chili garlic sauce, to taste.
zucchini_noodle_ramen_bowls.pdf
File Size: 515 kb
File Type: pdf
Download File

Comments

    Archives

    March 2021
    February 2021
    August 2020
    July 2020
    June 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    May 2017

HOME
CONTACT
ABOUT
​OUR PRIVACY POLICY
The Whole Wheatery
44264 10th St W
Lancaster CA, 93534
T: 661 945 0773
E: ​info@thewholewheatery.com
Mon - Fri: 9a - 7p, Sat: 9a - 6p, Sun: 10a - 5p
NatCheryl's Cafe ​Daily 11am - 3pm
Check out The Whole Wheatery on Yelp
  • Home
  • Shop Online
  • LOYALTY SIGN-UP
  • On Sale
  • The Beverage Bar
  • Natcheryl's Cafe
  • Join Our Team!
  • About
    • Contact