I love Ramen as it’s super filling, can be made gluten free depending on the noodles and broth and there are so many vegan options available to protein it up.
As a coeliac I use gluten-free rice noodles in all the recipes I follow and meals I cook. I’ve used ribbon rice noodles in the meal. In this dish I’ve used the Meat Free Chicken style pieces from the new Plant Pioneers range at Sainsbury’s.
Before you begin the main cooking pop the chicken style pieces into the oven to cook for 16 -18 minutes. I’ve found this soya based meat alternative is light and tasty as well as really good for you.
Start by heating sesame oil in a wok or large pan. Then add chopped garlic, a little ginger and sliced courgette to start cooking. The choice of vegetables are up to you entirely but I’ve added to the courgette and pan fried Pak choi, mange tout and tender stem broccoli.
Once the vegetables are lightly pan fried add stock (I use Kallo Vegetable stock cubes for easy, gluten-free, vegan stock) and gluten-free soya sauce. Continue to cook on a very low heat whilst you prepare the noodles. As I’m using ribbon rice noodles I just soak them in boiled water for a little while to soften.
When all components are cooked I set up for serving. Initially I add the noodles at the bottom of the ramen bowl and then top with the vegetables, our over the stock and top with the chunky Plant Pioneers pieces. I’ve sprinkled a few toasted sesame seeds over to complement the oils.
If you try a similar Ramen, or the plant Pioneers range I hope you enjoy it as much as I have.
An absolute staple of my diet as a vegan, coeliac are tofu and noodles which I add to a number of stir fry dishes.
The meal above was a recipe from a friend whose family run Chinese restaurants as he thought I would love it. I do. The tofu steaks are coated in cornflour before frying in sesame oil. The veggies are stir fried in a sauce made from sesame oil, ginger, garlic, tamari, vegan honey (I used carob syrup), cornflour and water. I added toasted sesame seeds to serve.
A simple stir fry with smoked Tofoo tofu, beansprouts and mange tout. Served with smoke humous and tonnes of veggies.
Sweetheart cabbage is fantastic in a stir fry. Served with vermicelli noodles and toasted sesame seeds.
Pad Thai rice noodles served with Cashew nuts, courgette and mange tout.
I used to love Chow Mein noodles when I was child and pre coeliac diagnosis and vegan diet. I’d love to find somewhere I could eat them or takeaway knowing the allergens and diet were safe but for now I’ve taken some of the bits from an online recipe and attempted my own.
I’ve started with finely chopped strips of onion and added it to a wok with a tablespoon of sesame oil, chopped ginger and garlic. Stir fry until a little soft and at this point I’ve added finely chopped strips of courgette and yellow pepper (although these wouldn’t always feature in traditional chow mein – I like veggies though. Add beansprouts and continue to cook.
Cook noodles separately. I’m using vermicelli rice noodles (as hey are gluten free and lovely) so I just soak them in booked water to soften.
Add the noodles to the cooked vegetables and add soya sauce. I’m using Meridian gluten free soya sauce. Be really generous with the soya sauce as it’s the main flavour. Usually a chow mein would add oyster sauce but we will avoid the fish for obvious reasons. Continue to study fry until the beansprouts are fully soft and cooked and the noodles are a little crispy.
I’ve served these noodles with curry tofu (recipe in a previous blog post) and steamed sweetheart cabbage with soya sauce and toasted sesame seeds.
Rice noodles are a fantastic way to enjoy noodles as a coeliac.
My favourite rice noodles are the ribbon rice noodles so perfect for pad Thai dishes and stir frys. Rice noodles are easy to cook. For the dish I started by soaking dried noodles in boiling water.
Whilst the noodles soak I warm sesame oil in a large pan and add chopped tofu and vegetables and stir fry for 10 minutes although you can continue to cook until the vegetables reach the point you enjoy them at. I like quite crunchy al dente vegetables.
Once the stir fry has cooked drain the ribbon noodles to ensure they are light and flexible and fully cooked. Then add sesame oil to the noodles and stir through.
Serve the tofu, vegetables and noodles and sprinkle with toasted sesame seeds. This easy to make meal is perfect for vegan and coeliac diets and you can pick the vegetables you prefer most to include.
Rice and rice noodles are a firm staple in a coeliac, vegan diet as versatility is key to keeping meal ideas fresh.
Thinking of fresh, this noodle dish uses fresh fruit and veggies, delicate tofu and sesame for a filling and flavourful meal.
Start by warming sesame oil in a wok and adding strips of tofu. I’ve used the Tofoo brand original for this recipe as it has a firm texture which works well.
Soak rice noodles in boiling water and when the tofu is starting to sear and the rice noodles are soft combine in the wok or pan and continue to cook stirring occasionally.
Whilst this cooks chop the other vegetables. I’m using mango, avocado and sweetheart cabbage. Add the cabbage to the wok a couple of minutes before you finish cooking and stir through a little gluten free tamari to taste. Serve with the avocado and mang on the side and sprinkle with a few toasted sesame seeds for extra crunch. Another delicious and easy dinner.
This blog features a number of rice noodle recipes so itwon’t come as a surprise they are one of my favourite foods! This is another classic and I hope you enjoy it.
Chop broccoli, carrot, courgette, red pepper and spring greens and add to a large wok with oil, garlic, chilli and ginger.
Whilst the vegetables cook blanch the Vermicelli in boiling water for approximately 5 minutes. This will soften and cook the noodles whilst retaining some crunch to help them crisp when they are added to the stir fry. Drain and dry the noodles before adding to the stir fry and continuing to cook for a further 10 minutes.
I love the texture of this noodle dish. A perfect meal for all coeliac vegans!
Although not vegan this dish it is still lovely. It’s a simple Sunday tea time and is full of veggies and protein.
I rarely eat eggs and when I do I make sure I have free range, local and organic eggs so the well being of the hen is paramount.
Start by cooking the noodles, I’m using King Soba gluten free noodles. They are made from pumpkin, ginger and rice abd they cook in just 6 minutes. I love cooking with these noodles as they bring a depth of flavour to the dish you don’t always get with plain rice noodles.
Whilst the noodles drain pop a wok onto the hob with a tablespoon of sesame oil. Add asparagus, sugar snap peas, chopped spring onions and tender stem brocolli and stir as the vegetables cook. Cook for a few minutes before adding the drained noodles.
Whisk an egg and clear a space in the middle of the wok, pour in the egg and stir swiftly whilst keeping the heat on high.
Continue to cook for a few minutes and add gluten free tamari (I’m using the Kikkoman brand).
When cooked serve with a sprinkle of toasted sesame seeds. This meal is crunchy, healthy and enjoyable. Happy food Sunday.