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We decided to take a break from desserts today, only because we made a dinner that was so fabulous, we just couldn’t not share it! But as a bonus recipe, we are still including a dessert to go along with today’s recipe!
Recently we got a big craving for Top Ramen, or maybe it was for those poor college days. Either way it got us thinking, how can we recreate a vegan, gluten-free ramen, sans the high sodium, msg and animal flavoring? Of course the answer lays in our new obsession: shirataki noodles! We did some hunting around to find the ingredients that go into Top Ramen spice packets and they are fairly basic. Be warned, the unique flavor associated with Top Ramen is MSG, so this is not going to be the exact flavor you’d find with the stuff you buy in a store. What you will get is something that is much healthier and that you can customize to your liking.
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(Read about Anne's hospital stay)
Because Sriracha sauce, a chili-based sauce, is such a popular condiment these days, we have also included another bonus recipe (that’s right, TWO bonus recipes!) so that you can add a little extra kick to that ramen.
Gluten-Free Vegan Top Ramen Copycat Recipe
- 1 package of Shiritaki noodles, drained and parboiled as per directions on the bag
- 16 oz vegetable stock, or water with your favorite vegan, gluten-free buillion
- 1 teaspoon of gluten free soy sauce (or more/less to taste)
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon onion flakes
- 1/2 cup of your favorite frozen veggies, such as peas, diced carrots, broccoli, etc.
- optional: curry, crushed red pepper, chili powder, lemon pepper, lime juice, celery salt, hungarian paprika, chives
Prepare shirataki noodles and vegetables according to package, drain and set aside.
Heat veggie stock or water with bullion over medium heat. Stir in soy sauce, garlic powder, ginger powder, onion flakes and any of the optional condiments you have chosen. Reduce to low and let simmer, covered, for 10 minutes, stirring occasionally. Add noodles and vegetables and serve!
Gluten-Free Vegan Copycat Sriracha Sauce
This recipe is adapted from Leites Culinaria to be vegan. Because srirarcha sauce does contain sugar, we cannot be certain that it is vegan, so here is a great recipe!
Vegan Gluten-Free Sriracha Sauce
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- 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
- 3 garlic cloves
- 2 tablespoons garlic powder (optional)
- 2 tablespoons vegan granulated sugar, plus more as needed
- 1 tablespoon kosher salt, plus more as needed
- 1/2 cup distilled white vinegar, plus more as needed.
- Water, as needed
In the bowl of a food processor, combine the peppers, garlic, garlic powder, sugar and salt. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy)
After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, sugar or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.
And on to our bonus dessert!
This recipe comes from one our favorite raw dessert cookbooks, Raw for Dessert, by Jennifer Cornbleet and is so decadent.
Vegan Gluten-Free Chocolate Candy Cups
- 4 pitted large medjool dates
- ⅓ cup virgin coconut oil, melted
- ¾ cup cocoa powder or raw cacao powder
- ½ cup maple syrup or dark agave syrup
- ⅛ teaspoon plus a pinch salt
2 tablespoons of 2 or more of the following: sliced raw almonds, chopped raw pistachios, chopped raw pecans, golden raisins, dark raisins, slivered fresh mint, slivered fresh strawberries
Place the dates and the coconut oil in a small bowl and let soak for 30 minutes. Transfer to a blender and add the cocoa powder, maple syrup, and salt. Process until very smooth, stopping occasionally to scrape down the sides of the blender jar with a rubber spatula. Place 16 (1-inch) foil baking cups on 2 plates. Fill each cup about three-fourths full with the chocolate mixture. Top each cup with a few of the almonds, pistachios, pecans, raisins, mint, and/or strawberries, pressing them down lightly. Chill the cups in the refrigerator for at least 2 hours before serving. Serve chilled or at room temperature. Stored in a sealed container in the refrigerator, Chocolate Candy Cups will keep for 2 days.
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