A picture of Easy Vegan Dumpling Ramen Bake. Easy Vegan Dumpling Ramen Bake

 

This is such an easy and flavorful dish to create and meal prep! It's based off a BOSH! recipe I saw and made it macro friendly support my fitness goals! As usual you can see notes below to add more calories to it but below are the calories i get for the suggested method.

447 Calories
54.2 Carb
27g Protein
13.6g Fat

Ingredients

 4 people

1. 25 g fresh ginger
2. 4 cloves garlic
3. 1 tbsp chilli flakes
4. 35 g / 2 tbsp miso paste
5. 1 tbsp rice wine vinegar
6. 30 ml 0 sugar maple syrup
7. 50 g Peanut butter powder
8. 50 g runny tahini
9. 2 tbsp soy sauce
10. 35 g spring onions (6)
11. 400 ml unsweatened almond milk
12. 850 ml vegetable stock
13. 100 g Dried TVP
14. 440 g (1 packet, serves 4) rice noodles
15. 12 frozen vegan Goyoza
16. Topping
17. Sesame seeds
18. Spring onion
19. Coriander

Steps

 40 minutes

1. 1

   Preheat the oven to 180ºC fan

2. 2

   In a large baking dish add
   * Peeled and grated ginger
   * Grated garlic
   * Chilli flakes
   * Miso paste
   * Rice wine vinegar
   * 0 sugar maple syrup
   * Peanut butter powder
   * Tahini
   * Soy sauce
   * Sliced spring onion whites only - save the green for the topping

3. 3

   Whisk/stir everything together to combine.
Pour in the Almond milk and boiled vegetable stock and TVP, stir again.

4. 4

   Submerge the ramen noodles in the liquid and add in the frozen dumplings

   
5. 5

   Bake in the over for 20-30 minutes - ensure it is piping hot and leave to cool slightly for 5 minutes before dishing up!

6. 6

   Top the green spring onion, sesame seeds and fresh coriander - Perfect for meal prep during the week!

   

Tips

To add more calories sub: peanut butter powder > real peanut butter, Almond Milk > coconut milk, Chili flakes > Chili Crisp, 0 sugar maple > real maple, Rice noodles > vegan ramen noodles

You can also add higher calorie toppers like toasted nuts and seeds and peanut butter, chili crisp, Siracha mayo - whatever your heart desires!