Vegan Lagman

Discover a comforting and flavor-packed twist on a Central Asian classic with this Vegan Lagman recipe. This hearty noodle soup is a plant-based take on the traditional dish, featuring silky egg-free noodles nestled in a fragrant vegetable broth infused with warming spices like cumin, coriander, and chili flakes. A colorful medley of julienned carrots, red bell pepper, zucchini, tender potatoes, and cabbage provide a rich tapestry of textures and nutrients, while a touch of soy sauce and tomato paste deepens the umami flavors. Perfect for cozy evenings or as a crowd-pleasing main course, this vegan version captures the essence of Lagman while remaining wholesome and entirely dairy-free. Garnished with freshly chopped cilantro, it’s an aromatic bowl of comfort you won’t want to miss.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams egg-free noodles
• 3 tablespoons olive oil
• 1 medium, diced onion
• 4 cloves, minced garlic
• 1 tablespoon, grated ginger
• 2 medium, julienned carrot
• 1 medium, julienned red bell pepper
• 1 medium, julienned zucchini
• 1 large, cut into small cubes potato
• 200 grams, sliced cabbage
• 2 tablespoons tomato paste
• 1 liter vegetable broth
• 3 tablespoons soy sauce
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon chili flakes
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons, chopped fresh cilantro

Directions

Step 1

Cook the egg-free noodles according to package instructions, drain, and set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 4

Add the julienned carrots, red bell pepper, zucchini, and cubed potato to the pot. Sauté for 5-7 minutes, allowing the vegetables to start softening.

Step 5

Include the sliced cabbage, tomato paste, and vegetable broth. Stir well to combine.

Step 6

Stir in the soy sauce, coriander powder, cumin powder, chili flakes, black pepper, and salt. Bring the mixture to a simmer over medium-high heat.

Step 7

Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until all the vegetables are tender.

Step 8

Adjust seasoning to taste, if needed, and add more soy sauce or spices as desired.

Step 9

Before serving, place a portion of cooked noodles into each bowl.

Step 10

Ladle the hot soup with vegetables over the noodles, and garnish with freshly chopped cilantro.

Step 11

Serve immediately and enjoy the warmth and robust flavors of vegan lagman!

Nutrition Facts

Serving size	(2636.5g)

Amount per serving	% Daily Value*
Calories	2093.4

Total Fat 72.4g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 11.1g
Cholesterol 9mg	0%
Sodium 9002.4mg	0%
Total Carbohydrate 317.5g	0%
Dietary Fiber 42.7g	0%
Total Sugars 63.8g
Protein 59.6g	0%

Vitamin D 0IU	0%
Calcium 473.3mg	0%
Iron 18.3mg	0%
Potassium 5355.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 11.0%

Carbs: 58.8%