Vegan Ramen With Chili Lime Seitan

A Blackbird Foods Recipe

Serves 3

INGREDIENTS

• 1 box Blackbird Chili Lime Seitan (8 oz) We love this one because of the spicy kick!

• 3-4 tablespoons Sesame Oil

• 1/4 cup White Onions (chopped)

• 1 cup Scallions (save 1/3 cup for garnish)

• 4 Garlic Cloves (Halved)

• 1 1/2 tablespoons Ginger (minced)

• 2 Carrots (chopped)

• 6 Shiitake Mushrooms (chopped)

• 2 1/2 cups Vegetable Broth

• 1 1/2 cups Water

• 3 tablespoons Soy Sauce

• 2 tablespoons White Miso

• 1 tablespoon Agave Nectar

• 1 teaspoon Salt

• Ramen Noodles (3 servings)

• 1 cup Kale/Spinach (Garnish)

METHOD

1. Chop White Onions, Scallions, Carrots, and Mushrooms. Half the Garlic Cloves and mince the Ginger. Set ingredients aside.

2. Heat dutch oven/large pot on low heat and lightly pan fry Blackbird Chili Lime Seitan with 1 tablespoon of Sesame Oil. Remove seitan from pot and set aside while ramen is prepared.

3. Add 2 tablespoons of oil in pot and toss in White Onions, Scallions (reserving 1/3 cup), Garlic, and Ginger. Cook for 2-3 minutes and then add in Carrots and Mushrooms. Cook for another 2 minutes.

4. Pour in Vegetable Broth and Water. Measure and add in Soy Sauce, White Miso, Agave Nectar, and Salt. Stir broth together and place lid on top. Let broth simmer for 10-12 minutes.

5. Optional: Drain/scoop out Garlic Cloves. We chose to keep them in.

6. Remove lid and add Ramen Noodles into broth. Cook for four minutes or until noodles are cooked. *Optional: Cook Ramen Noodles in a separate pot. Then assemble ramen together in a bowl.

7. Divide ramen between three large bowls. Garnish each bowl with Chili Lime Seitan, 1/3 cup Kale/Spinach, and Scallions. Serve and enjoy!

NOTES

1. *We recommend cooking ramen separately if you are planning for extra/leftovers. Store broth and noodles in two separate containers.