Vegan Spicy Beef Ramyeon

Indulge in the bold, comforting flavors of Vegan Spicy Beef Ramyeon, a plant-based twist on the Korean classic. This recipe features springy vegan ramen noodles swimming in a rich, spicy broth infused with gochujang, gochugaru, garlic, and ginger for layers of umami-packed heat. The addition of tender mushrooms, vibrant baby spinach, and savory plant-based "beef" crumbles makes this dish hearty and satisfying. Garnished with fresh cilantro, green onions, and a drizzle of toasted sesame oil, this vegan ramyeon offers a wholesome, flavor-forward meal that's both comforting and cruelty-free. Perfect for a quick 35-minute dinner that delivers restaurant-quality Korean-inspired flavors to your table!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 packs Vegan ramen noodles
• 4 cups Vegetable broth
• 1 cup Plant-based ground 'beef'
• 3 tablespoons Soy sauce
• 2 teaspoons Gochugaru (Korean red chili flakes)
• 2 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Toasted sesame oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 cup Mushrooms, sliced (e.g., shiitake or cremini)
• 2 cups Baby spinach
• 2 stalks Green onions, sliced
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 1 teaspoon Sesame seeds (optional, for garnish)
• 1 tablespoon Neutral oil (e.g., avocado or vegetable oil)
• 2 cups Water

Directions

Step 1

Heat a large pot over medium heat and add the neutral oil. Once hot, add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.

Step 2

Add the sliced mushrooms and cook for 3-4 minutes until softened.

Step 3

Stir in the gochujang and gochugaru, cooking for another minute until the paste is evenly distributed and aromatic.

Step 4

Pour in the vegetable broth and water, then add the soy sauce. Bring to a simmer over medium heat.

Step 5

In a small pan, quickly cook the plant-based ground 'beef' crumbles in a teaspoon of sesame oil over medium heat for 3-4 minutes until lightly browned. Set aside.

Step 6

Once the broth is simmering, add the vegan ramen noodles to the pot and cook according to the package instructions (usually 3-4 minutes).

Step 7

In the last 1-2 minutes of cooking, add the baby spinach to the broth to wilt.

Step 8

Divide the noodles and broth evenly into two serving bowls. Top each bowl with the cooked plant-based 'beef' crumbles.

Step 9

Garnish with sliced green onions, fresh cilantro, and sesame seeds, if desired. Drizzle a bit of toasted sesame oil over the top for added richness.

Step 10

Serve immediately while hot and enjoy!

Nutrition Facts

Serving size	(2347.6g)

Amount per serving	% Daily Value*
Calories	2000.7

Total Fat 93.6g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 8000.9mg	0%
Total Carbohydrate 228.3g	0%
Dietary Fiber 30.4g	0%
Total Sugars 27.6g
Protein 88.4g	0%

Vitamin D 8IU	0%
Calcium 481.5mg	0%
Iron 23.6mg	0%
Potassium 3440.9mg	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: 39.9%

Protein: 16.8%

Carbs: 43.3%