Vegan

1-Pan Creamy Tahini Ramen with Teriyaki Tofu (nut-free)

Creamy tahini ramen with savory teriyaki tofu and homemade chili crisp all cooks up in just one pan! It’s an amazingly delicious, cozy bowl of noodles perfect for chilly fall and winter dinners.

panful of creamy tahini ramen with teriyaki tofu on top

This is another one of my offbeat ramen creations that includes flavors that you might not normally pair together, but they work out amazingly! So many of my ramen recipes come about because I want a hot bowl of more or less soupy noodles and end up playing around with sauces and flavors, and many of these mashup recipes are really popular! Check out my peanut gochujang ramen, butter chicken ramen, birria ramen, and my vegan take on tonkotsu ramen.

Today we make tahini ramen, which combines tahini and miso to make this flavorful broth which has amazing flavor. We also make teriyaki tofu for topping. And we make an easy chili crisp with korean gochugaru pepper flakes! You see all the flavor combinations going on here! And all is made in just 1 Pot.

If you don’t have tahini, you can use smooth peanut butter or almond butter instead or even use half coconut milk and half stock instead of all stock for the creamy base.

bowl of creamy tahini ramen with teriyaki tofu on top

We make this easy teriyaki sauce that we use to marinate the tofu, then cook that tofu on the skillet so the sauce thickens and clings to it, like a sticky glaze. Then, when we slice them and place on the noodles! They look really pretty with the white tofu peeking out of the rich teriyaki glaze on top of that bed of ramen, veggies, and creamy tahini broth.

To make this soy-free, you can use other toppings like soy-free vegan chicken substitute or chickpea tofu.

Then, in the same pan, we make a quick, simple chili crisp with oil, ginger, garlic, and gochugaru pepper flakes which add spice, heat, and smokiness to the mixture. Reserve half of that for topping, then leave the rest in the pan to add flavor to the broth.

close-up of a panful of creamy tahini ramen with teriyaki tofu on top

The ramen noodles even cook in the same pan with the broth! No pre-cooking needed for the noodles, and it comes out absolutely deliciously with less time in the kitchen and less cleanup afterwards. Look at that deliciousness.

Why You’ll Love Creamy Tahini Ramen

easy, 1-pan meal
creamy tahini miso broth is full of veggies and tender noodles
sticky teriyaki tofu goes so well with creamy broth!
homemade gochugaru chili crisp adds umami and heat
naturally nut-free with easy gluten-free and soy-free options

fork with a big bite of ramen noodles and tofu on it

More Noodles!

Curry Miso Ramen
Manchurian Noodles
Garlic Noodles
Drunken Noodles

Continue reading: 1-Pan Creamy Tahini Ramen with Teriyaki Tofu (nut-free)

The post 1-Pan Creamy Tahini Ramen with Teriyaki Tofu (nut-free) appeared first on Vegan Richa.

Vegan

South Indian Marry Me Lentils

These marry me lentils are a vegan version of South Indian wedding curry. They have a rich flavor from the sauce from Hyderabadi wedding Chikin, made easier and in a single pan. (gluten-free with soy-free, nut-free, coconut-free, and oil-free options)

plate of South Indian marry me lentils with rice

This is a super delicious and decadent lentil curry. I use my Hyderabadi wedding chicken curry sauce and add lentils to it. That sauce is just incredibly delicious with an amazing combination of spices and herbs, and great textures from coconut and almond flour. And it comes out just perfectly every single time.

Don’t get intimidated by the long list of ingredients. Most of the ingredients get added to the pan almost at the same time. So it’s just about three steps to get a fantastically delicious, one-pan, lentil curry.

South Indian marry me lentils in the pan with herbs on top

Marry me lentils are great over rice or quinoa or with some naan or flatbread or even toasted sourdough or garlic bread. Or you can serve these over baked potato or roasted vegetables.

If you don’t like lentils, you can change up the protein by adding chickpeas, white beans, kidney beans, crisped up tofu, soy curls, or seitan, or any other plant-based protein that you like. Some crisped up vegan chicken will work as well.

South Indian marry me lentils in the pan with a swirl of non-dairy yogurt

Basically, all of the deliciousness in these marry me lentils is in the sauce. Use this sauce and let me know if you try it!

If you like this recipe, also try my marry me pasta which has the classic smoky, creamy, addictive sauce!

hand scooping up South Indian marry me lentils with flatbread

Why You’ll Love Marry Me Lentils

delicious, 1-pan dinner loaded with South Indian flavors
simple, whole food ingredients
flexible recipe. Use lentils, as written, or substitute your favorite plant-based protein.
delicious of rice, quinoa, naan, flatbread, toasted sourdough, garlic bread, or roasted vegetables
naturally gluten-free with easy soy-free, nut-free, coconut-free, and oil-free options