Begin by preheating your oven to 400°F. To make the spaghetti squash easier to handle, pop it in the microwave for 5 minutes. Cut the squash in half, remove the seeds, and roast it with the cut side down for 30 minutes. This ensures a tender and flavorful base for our dish.
While the squash is roasting, strain the liquid from the Right Foods Organic French Lentil Low Sodium Soup into a small bowl. In a pan, combine the lentil broth with grape tomatoes, sliced garlic, and chopped sweet onion. Cook over medium heat until the onions are translucent. Now, add in the remaining contents of the lentil soup, along with fresh spinach and tomato sauce. Let the flavors meld together, and adjust the seasoning with salt and pepper to your liking.
Once the spaghetti squash is done roasting, allow it to cool for a few minutes before using a fork to shred it into a spaghetti-like texture. Add the shredded squash into the pan with the lentil mixture, tossing to coat everything evenly. Scoop the flavorful combination back into the squash shells and return them to the oven for an additional 10 minutes, allowing the flavors to meld.
Top with a garnish of thyme and dig into your gorgeous spaghetti squash boats. Thanks to the ready-made French Lentil Soup, this recipe is super simple to put together. It's a fan favorite vegan soup in our line of lower-sodium options.
All of McDougall’s Right Foods products are vegan, non-GMO, and made with whole foods. Snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
]]>
Preheat your oven to 425°F. Pierce the russet potatoes with a fork and wrap them in foil. Bake for 45 minutes or until soft inside. For a quicker option, you can also microwave the pierced potatoes for 7 to 10 minutes until soft (do not wrap in foil).
While the potatoes are baking, heat the Right Foods Low Sodium Split Pea Soup in a pot on the stove.
Once the potatoes are done, let them cool if needed, then carefully cut them in half lengthwise, creating 4 halves. Scoop out the inside of the potato into a bowl, leaving a slight border inside the potato for later.
In the bowl with the potato insides, mash together the potatoes, 2 tablespoons of vegan yogurt, ½ cup of split pea soup, and the seasonings. Taste and adjust the seasonings according to your preference.
Scoop the mashed mixture back into the potato skins, spreading it out evenly. Place them back in the oven at 425°F and bake for an additional 15 minutes until the top forms a light crust.
Once done, garnish with a dollop of the remaining vegan yogurt, drizzle some extra soup over the top, and add chives and microgreens if desired. Store the remaining soup in the fridge for later use.
Start by bringing 2 cups of water to a boil in a large pot. While waiting for the water to boil, remove any outer dirty leaves from the cabbage. Once the water is boiling, add the cabbage and let it boil for 5 to 7 minutes until the leaves become darker green and softened. Carefully remove the leaves, as they will be hot. You may need to repeat this process to get all the leaves off the cabbage. Don't discard the remaining cabbage; you can use it for soups, stir-fries, tofu dishes, or any other recipes you like.
While the cabbage leaves are boiling, add ½ cup of boiling water to each individual noodle cup along with the seasoning packet. Stir to coat everything and let it stand for 5 to 6 minutes until the noodles are soft and flavorful. Preheat your oven to 375°F (190°C).
In a large bowl, crumble the extra firm tofu with your hands. Add the cooked Right Foods Pad Thai Noodles to the bowl and mix them together to create a filling.
Pour 1 tablespoon of low-sodium soy sauce into a 9 x 9-inch baking dish, spreading it evenly across the bottom. Now, scoop about 2 tablespoons of the prepared filling into the center of each cabbage leaf. Fold the sides of the cabbage leaf up and then roll it over to create a neat cabbage roll. Once all the cabbage rolls are assembled in the baking dish, pour the remaining tablespoon of soy sauce over them. Drizzle the sriracha sauce over the top for an extra kick of flavor.
Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for an additional 10 minutes, allowing the cabbage rolls to develop a beautiful golden crust.
Remove the Pad Thai Cabbage Rolls from the oven and let them stand for 5 minutes before serving. To add a burst of color and flavor, garnish with freshly chopped green onions and a sprinkle of sesame seeds.
These Pad Thai Cabbage Rolls are a fun and healthy way to get your veggies in. Made easy with Right Foods Pad Thai noodles, this plant-based recipe is simple enough to whip up for a weeknight dinner.
All of McDougall’s Right Foods products are vegan, non-GMO, and made with whole foods. Snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Plus, take a look at our other amazing Dr. McDougall’s recipes on our recipe page.
]]>While your oven is heating up to 400 degrees F, it's time to prepare the delicious black bean filling. Start by pouring the Right Foods Organic Lower Sodium Black Bean Soup into a pan and adding 2 teaspoons of taco seasoning. Mix the seasoning thoroughly with the soup and then cook the mixture over medium-high heat. This should take about 10 to 15 minutes. Continue cooking until most of the liquid has evaporated, leaving behind a thick, flavorful black bean filling.
Once the liquid has cooked off, you can take a spatula to gently mash the black beans, creating a creamy and hearty filling. With the filling ready, lay out your mini whole wheat tortillas on a clean surface. Scoop 2 tablespoons of the prepared black bean filling onto one half of each tortilla. Fold the tortillas over, creating a half-moon shape with the filling neatly enclosed.
Now it's time to bake your creations. Place the filled tacos on a baking sheet and slide them into the preheated oven. Let them bake for 15 minutes, then flip the tacos and return them to the oven for an additional 3 minutes to ensure both sides are perfectly crispy.
While your tacos are baking to crispy perfection, you can prepare the Vegan Yogurt Sauce. In a small bowl, combine 1/3 cup of vegan yogurt, 1 teaspoon of taco seasoning, and the juice of half a lime. Season the sauce with salt to taste and mix until all the ingredients are well incorporated, creating a zesty and tangy dipping sauce.
Once the crispy black bean tacos are done baking, carefully remove them from the oven and plate them. For an extra burst of flavor and freshness, you can garnish them with some fresh cilantro and slices of pickled jalapeño.
These Crispy Black Bean Tacos with vegan yogurt dipping sauce are a fantastic addition to your weeknight dinner repertoire. The crispy tacos are filled with a delicious, creamy black bean mixture, while the zesty vegan yogurt sauce adds the perfect finishing touch. With the convenience of McDougall's Black Bean Soup, you can whip up a satisfying and flavorful meal in no time.
Whether you're a vegan, vegetarian, or simply looking for a tasty and wholesome meal, these tacos are sure to delight your taste buds. Give them a try and enjoy a hearty and satisfying dinner tonight!
All of McDougall’s Right Foods products are vegan, non-GMO, and made with whole foods. Snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Take a look at our other amazing Dr. McDougall’s recipes on our recipe page.
Begin by preparing Right Foods Teriyaki Noodles according to package directions and set aside. Then, halve the cucumbers lengthwise with a knife and then gently removing the seeds and flesh with a spoon.
Our teriyaki noodles are vegetarian cup noodles made with plant-based ingredients and are prepared in just minutes.
Once your Right Foods Teriyaki Noodles have been cooked and cooled, it's time to bring together the components. Begin by artfully stuffing the cucumbers with a combination of the cooled teriyaki noodles, thinly sliced bell peppers, and delicate carrot ribbons.
Sprinkle sesame seeds generously over the rolls and add a sprinkle of finely chopped green onions. No sushi-inspired dish is complete without a sauce – low sodium soy sauce becomes the ideal dipping sauce for your Teriyaki Noodle Stuffed Cucumber "Sushi."
The next time you're in the mood for a flavorful and fresh vegan dish, try out this recipe and let your taste buds revel in the deliciousness of Teriyaki Noodle-Stuffed Cucumber Sushi.
All of McDougall’s Right Foods products are vegan, non-GMO, and made with whole foods. Snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Take a look at our other amazing Dr. McDougall’s recipes on our recipe page.
]]>In a large pot, combine the lite coconut milk, massaman curry paste, organic coconut sugar, and vegan fish sauce. Allow the mixture to cook over medium heat for approximately 5 minutes, stirring occasionally.
Add the cinnamon stick, whole cloves, and water to the pot. Continue cooking over medium heat until the mixture simmers for about 10 minutes.
Now, it's time to add the baby Yukon gold potatoes and chopped sweet onion. Let the curry simmer over medium-low heat for an additional 15 to 17 minutes. This ensures that the potatoes become tender and absorb the delectable flavors of the curry.
Strain the lentils from the broth in the Right Foods French Lentil soup. You can either save the broth for future use or add a bit back into the curry if you prefer a slightly thinner consistency.
Remove the cinnamon stick and add the drained lentils from Right Foods' French Lentil soup. Stir gently to combine all the ingredients. Allow the curry to cook for an additional 3 minutes to warm the lentils. Taste and add salt if desired.
Serve your vegan lentil massaman curry over a bed of rice and garnish with chopped peanuts and fresh cilantro.
You've just created a tasty bowl of Vegan Lentil Massaman Curry that's both hearty and soul-warming. With the combination of aromatic spices and the rich texture of lentils and potatoes, this dish is sure to become a favorite in your household.
So, the next time you're in the mood for a flavorful vegan dish, try out this recipe and let your taste buds revel in the deliciousness of Vegan Lentil Massaman Curry.
All of McDougall’s Right Foods products are vegan, non-GMO, and made with whole foods. Snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Take a look at our other amazing Dr. McDougall’s recipes on our recipe page.
Vegan Baked Chili Nachos]]>This delectable dish combines the umami-rich flavors of mushrooms, the earthy goodness of miso, and the comforting warmth of ramen noodles. In this blog post, we will guide you through a simple recipe to prepare nourishing Mushroom Miso Ramen soup.
To kickstart the creation of your Mushroom Miso Ramen soup, start by preparing the flavorful broth. In a medium-sized pot, pour in the seasoning packet provided with your miso ramen soup container, along with the miso paste, tahini, rice wine vinegar, soy sauce, maple syrup, and water. Keep the ramen noodles aside for now. Place the pot over medium heat and bring the mixture to a boil. Once it starts boiling, reduce the heat and let it simmer for approximately 10 minutes, allowing the flavors to meld and develop.
While the broth simmers, it's time to focus on the star of this dish: the mushrooms. In a large pan, add the mushrooms and cover it with a lid. Cook them over medium heat for 2 to 4 minutes to draw out the moisture and intensify their flavors. As the mushrooms release their liquid, continue cooking them, stirring occasionally. After around 5 minutes, if necessary, drain out any excess liquid from the pan. Now, it's time to elevate the mushrooms' taste by adding seasonings – salt, onion powder, garlic powder, and black pepper – and tossing them to coat evenly. The mushrooms will soak up the flavors, becoming even more aromatic and delicious.
Once the broth has simmered and the mushrooms are perfectly seasoned, it's time to bring the Mushroom Miso Ramen soup together. Add the ramen noodles to the pot of broth and let them boil for approximately 5 minutes or until they reach the desired softness. Keep an eye on them, as overcooking might result in mushy noodles.
Meanwhile, gather a large bowl and place a generous handful of fresh spinach in it. Now, carefully transfer the cooked mushrooms to the bowl, adding them to the bed of spinach. Once the ramen noodles have cooked to perfection, ladle the hot broth over the spinach, mushrooms, and noodles in the bowl.
To add an extra touch of visual appeal and taste, garnish your dish with thinly sliced green onions and a sprinkle of sesame seeds. The vibrant green onions provide a fresh bite, while the nutty sesame seeds contribute a delightful crunch.
By following this straightforward recipe, you can create a bowl of culinary delight right in your own kitchen. The combination of umami-rich mushrooms, savory miso, and perfectly cooked ramen noodles makes this dish a true delight for the taste buds. So, grab your cooking utensils, gather the ingredients, and treat yourself to a comforting bowl of Mushroom Miso Ramen soup.
Right Foods vegan miso ramen is made with organic noodles, wakame seaweed, and real miso powder. It makes the perfect base for this tasty dish, and it's even delicious on its own, too.
McDougall’s Right Foods products are all vegan, non-GMO, and made with whole foods. Snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Peruse our other amazing Dr. McDougall’s recipes on our recipe page.
]]>Let’s dive into what makes Thai red curry so tasty, then go through the recipe so you can make this delicious dish yourself.
Thai red curry is a spicy and fragrant sauce made with red chili peppers, lemongrass, garlic, shallots, and a variety of spices like cumin, coriander, and turmeric. It's often used in Thai cuisine as a base for soups, stir-fries, and curries.
In our Thai Red Coconut Curry Ramen, the red curry serves as the base for the broth, giving it a rich and complex flavor that's both sweet and spicy. The coconut milk adds a creamy and slightly sweet flavor to the broth, balancing out the heat of the red curry.
Here at Right Foods, we love our ramen, and we crafted our vegan chicken ramen noodles to be just as savory and satisfying as their meat-based counterpart.
In this Thai Red Coconut Curry Ramen, the vegan ramen noodles are cooked in the red curry coconut broth, absorbing all the rich and spicy flavors. This creates a unique fusion of Japanese and Thai cuisines, with the chewy texture of the ramen noodles contrasting with the creamy and flavorful broth.
To complete the dish, we added a variety of toppings to the ramen noodles and broth, including sriracha tofu and veggies.
We opted for tofu as our protein source, then added snap peas, bok choy, green onions, and sesame seeds, but you can add whatever toppings you’d like and/or have on hand. Get a few ideas below.
Vegetables: Vegetables like bell peppers, carrots, and snow peas add color and nutrients to the dish, while also providing a crunchy texture that contrasts with the soft noodles and creamy broth.
Fresh herbs: Herbs like cilantro, Thai basil, and mint add a bright and refreshing flavor to the dish, enhancing the complex flavors of the red curry and coconut milk.
Ready to try making Thai Red Coconut Curry Ramen at home? Scroll to the bottom to find a recipe card, and read below for a walkthrough on how to make it.
First, we start making the broth by combining warm water with the seasoning packet from Right Foods Vegan Chicken Flavor Ramen. Now, to add more flavor: add chopped garlic, shallots, and 2 tablespoons of the broth you just made to a pot over low heat. Simmer this mixture for about 5 minutes until the veggies are soft.
To finish off the broth, add in the Thai red curry paste, coconut milk, milk alternative of choice, lime juice, and maple syrup. Bring to a boil over medium-high heat. Add the ramen into the broth and cook until soft, about 7 minutes. You can add more water or seasoned broth at this point if you’d like.
For the last few minutes of cooking time, add in the bok choy. Now, it’s time to make the sriracha tofu. Cook cubes of tofu in a non-stick pan until golden brown. Then, add sriracha, toss to coat, and cook for another couple of minutes until the sriracha is fully absorbed.
To prepare the snap peas, microwave in a small bowl with 1 tbsp water for 30 seconds. Prepare any other toppings you’d like to add.
Add the ramen with broth and toppings to a large bowl. Garnish with fresh green onions and a sprinkle of toasted sesame seeds and enjoy!
This Thai red coconut curry ramen bowl is not only gorgeous, but it also tastes just as good as it looks AND it’s nutritious.
Right Foods Vegan Chicken Ramen makes for the perfect savory base for this dish. Layered with curry paste, coconut milk, and a variety of toppings, the ramen noodles are transformed into a gourmet meal.
McDougall’s Right Foods products are all vegan, non-GMO, and made with whole foods. Snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Peruse our other amazing Dr. McDougall’s recipes on our recipe page.
]]>We're using a cup of Right Foods vegan ramen noodles and adding vegan "pork" crumbles, an egg made from tofu, corn, green onions, seaweed, and microgreens. This healthy ramen noodle bowl is packed full of protein and nutritious veggies!
There are four components to this dish: the noodles, the "pork," the "egg," and the veggies. Let's dive into how to prepare each component.
Prepare a cup of Right Foods miso ramen according to package instructions, then draining the water. Add soy sauce and half of the miso seasoning packet, mixing into the noodles to coat them in flavor.
Next, to make the vegan pork, rehydrate your favorite textured vegetable protein crumbles. Add to a pan over low heat with garlic, ginger paste, soy sauce, and maple syrup. Heat until the crumbles are warm and have soaked up all the sauce.
To make the mock egg, cut extra firm tofu into two 1-inch thick blocks. Cut into an oval shape and scoop out a hole in the center where the yolk would go. Combine cornstarch, turmeric, salt, and water in a small saucepan and whisk for a couple minutes until thickened. Spoon this into the hole in the "egg" to look like a yolk.
Plate your mazeman ramen bowl by adding noodles, vegan "pork," the beautiful "egg" you just made, corn, microgreens, green onions, and nori into a large bowl or plate.
This is the best vegan ramen recipe for when you're craving noodles but not the broth. We especially love this dish on warm summer days.
We hope you enjoyed this vegan mazeman-inspired noodle recipe. McDougall’s Right Foods products are all vegan, non-GMO, and made with whole foods. Snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Peruse our other amazing Dr. McDougall’s recipes on our recipe page.
]]>This savory ramen bowl is made with 6 ingredients and comes together in just 20 minutes. It's so simple, but so comforting and satisfying. We love the blend of miso and curry flavors. What's better than plant-based ramen and veggies in a flavorful sauce?
These healthy vegan ramen noodles are organic, non-GMO, and steamed rather than fried. Right Foods Vegan Miso Ramen contains miso powder and wakame seaweed, which are both rich in vitamins and minerals.
Let's get into the recipe.
Start by cooking the sliced carrots and bok choy in a medium pot with a Japanese curry cube, soy sauce, and water. Bring this to a boil, then add Miso Ramen noodles and half the seasoning packet.
Cook until the noodles are soft. Transfer to a bowl and top with green onions before serving.
If you’re on a ramen kick and want some quick and easy recipes to try, check out these 5 Vegan Ramen Recipes Ready in 10 Minutes or Less.
If you loved these plant based ramen noodles, check out our blog filled with fun articles and recipes using Dr. McDougall’s Right Foods products. All Dr. McDougall’s Right Foods products are vegan, made with whole foods ingredients, certified Non-GMO, and made with paper packaging from certified sustainably-managed forests.
Plus, check out some of our favorite vegetarian & vegan recipes below.
]]>Vegan chicken soup is just as comforting and savory without the meat. Our vegan chicken ramen cup tastes like the real thing but is made with 100% plant-based ingredients. Plus, check out these 5 ways to prepare vegan chicken soup.
This recipe uses tofu instead of chicken, making it the perfect satisfying and protein-filled vegetarian chicken soup.
To kick off this recipe, add carrots, celery, onion, and garlic to a pot over medium-low heat. Cover with 1/4 cup water and cook for 5-7 minutes until the veggies are softened to your liking.
Grate half a block of extra firm tofu using a box grater and it into the pot, plus 3 cups of water, bay leaves, and the seasoning packet from the ramen cup. Bring this to a boil.
Once boiling, add the ramen noodles and cook for 6-8 minutes until the noodles are cooked to your liking. Remove the bay leaves, taste and add whatever seasonings it might need, garnish with fresh parsley and enjoy!
All of Dr. McDougall's recipes are vegan, non-GMO, and made with whole foods. We carry the best instant soup made with completely plant-based ingredients. Check out McDougall's Right Foods for instant noodles, soups, and ramen cups that are nutritious and tasty.
If you made this recipe, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
We have tons of recipes on our website, like this tasty healthy ramen that’s one of our favorites.
If you liked this recipe, you’ll love these:
]]>All of Dr. McDougall's recipes are vegan, non-GMO, and made with whole foods. We carry the best instant soup made with completely plant-based ingredients. Check out McDougall's Right Foods for instant noodles, soups, and ramen cups that are nutritious and tasty.
This recipe is done in just 20 minutes start to finish! Grab your ingredients and let's get cooking this meal for two.
In a medium pot, add Right Foods Tortilla Soup, bell pepper strips, corn, and black beans. Meanwhile, cook up strips of tortilla in a pan until crispy and golden brown. You can alternatively skip this step by using tortilla chips.
When the soup is heated through, split it between two bowls and top with tortilla strips, avocado, cilantro, pico de gallo or other salsa, and a hearty squeeze of lime. Feel free to add whatever toppings you like; plant-based sour cream/cheese would add a delicious creaminess.
Love tortilla soup? We have a whole article featuring different ways to use our organic tortilla soup. Plus, find more cozy vegan soup recipes on our site.
If you made this recipe, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
We have tons of recipes on our website, like this tasty healthy ramen that’s one of our favorites.
If you liked this recipe, you’ll love these:
This simple recipe is only 5 ingredients, it's completely plant-based, yet it tastes decadent and refined. Gather your ingredients (listed in the recipe card at the bottom of the page) and let's get cooking.
To cook the sweet potato, pierce it with a fork for ventilation and microwave for 4 minutes. While the potato is cooking, strain the Right Foods Organic Lentil Vegetable with Kale Soup to separate the lentils + veggies from the broth. You'll use both these parts later. Dr. McDougall's soups are award-winning soups with organic, gluten-free, and lower-sodium options.
When the potato is cool enough to touch, cut it lengthwise and scoop out some fo the potato to form a bowl. Mix the potato with the lentils + veggies you just separated. Stuff this mixture into the potato and cook in the air fryer (or oven if you don't have one) until crispy.
While the potato is cooking, put cornstarch and 2 tbsp of broth in a small pot, whisking to create a slurry. Add in the rest of the broth, tahini, and maple syrup, whisking until thick. Now you have a delicious gravy to top your stuffed potato.
Garnish with salt, oregano, rosemary, and pour over the gravy before digging in.
Love soup? Love lentils? We have a whole article featuring lentil plant-based soup recipes. Find more cozy vegan soup recipes on our site.
If you made this recipe, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
We have tons of recipes on our website, like this tasty healthy ramen that’s one of our favorites.
If you liked this recipe, you’ll love these:
]]>If you’re looking for a healthy and filling vegan meal, this recipe ticks all the boxes. It’s full of nutrient-dense veggies, protein, organic noodles, and tasty sauces and seasonings. Fuel your day with a yummy plant-based noodle bowl. This is a great dish to prep in advance – simply prepare the veggies and tofu, then cook the noodles fresh when you’re ready to eat.
These healthy vegan ramen noodles are organic, non-GMO, and steamed rather than fried. Right Foods Vegan Miso Ramen contains miso powder and wakame seaweed, which are both rich in vitamins and minerals. Plus, adding in some protein from tofu and veggies in the form of sweet potatoes and broccoli makes this an even more nutritious and filling meal.
Tofu is a great source of vegan protein and contains all the essential amino acids your body needs, plus calcium, zinc, iron, magnesium, and other vitamins and minerals. You can also substitute for another plant-based protein like seitan.
Let’s dive into the recipe below. Plus, learn more about Right Foods’ mission and sustainability practices at the end of the article.
Start by gathering and prepping your ingredients. All the quantities are listed in the recipe card at the end of this page. This recipe takes about 45 minutes total and serves one person (with some extra veggies left over).
Once all your veggies are chopped and ready, preheat your oven to 425 degrees F. Prepare the sweet potato cubes for baking by mixing them with agave, ground cinnamon, and salt.
Cut the tofu into thin rectangles and then diagonals to create triangles. Add potatoes and tofu pieces onto the baking sheet. Sprinkle tofu with nutritional yeast, salt, garlic powder, and paprika before popping it in the oven.
Bake for 15 minutes, flip the sweet potatoes and tofu, then bake for another 15 minutes.
Cook the ramen noodles, but don’t add the seasoning packets just yet. While the noodles are cooking, put the broccoli in a small pan with water. Cover with a lid and let it steam for 5 minutes, then add salt and garlic powder.
While everything is cooking, it’s time to prepare the dressing. Combine powdered peanut butter, ramen flavor packets, agave, and just enough water to thin it out to your preferred consistency. Mix until smooth.
Place noodles in a large bowl, topping with tofu, sweet potatoes, broccoli, and drizzling dressing over the top. Garnish with green onions and mix to coat everything in the dressing.
Enjoy this flavorful tofu ramen noodle bowl as a nutritious and satisfying meal. Feel free to customize as you’d like, adding more vegetables, nuts, seeds, or fresh herbs. You can’t go wrong!
This tasty ramen noodle recipe combines crispy tofu, vegan ramen noodles, sweet potatoes, broccoli, and a tasty miso peanut sauce to bring a nutritious vegan meal to your table.
And if you’re on a ramen kick and want some quick and easy recipes to try, check out these 5 Vegan Ramen Recipes Ready in 10 Minutes or Less.
All Dr. McDougall’s Right Foods products are vegan, made with whole foods ingredients, certified Non-GMO, and made with paper packaging from certified sustainably-managed forests. We’ve built our own solar power system to power our factory in California. Housing production right here in the U.S. prevents the huge carbon footprint of importing from overseas. Using all vegan ingredients also has a smaller impact on the environment. We try to have sustainable practices in as many steps of the process as possible – from the factory all the way to your kitchen. Read more on Right Foods sustainability.
We’re here to help you feel your best – that’s why we make a wide variety of organic, gluten-free, and lower-sodium options to fuel your needs. From our famous vegan ramen cups made with organic ramen noodles to our organic lower sodium ready-to-serve soups, we make something for everyone.
If you loved these plant based ramen noodles, check out our blog filled with fun articles and recipes using Dr. McDougall’s Right Foods products.
Plus, check out some of our favorite vegetarian & vegan recipes below.
]]>Made with Right Foods French Lentil Soup, our ready-made lentil soup takes the work out of cooking with a shortcut: precooked lentils. This plant-based dish is filling and high in protein from the lentils, warming from the spices and ginger, and creamy from the addition of coconut milk. This is one of the best vegan soups you’ll ever have out of a box!
Lentils are high in protein, fiber, and iron, making them a great substitute for meat. And while some curries can contain dairy, often they are water-based or made creamy with coconut milk. We’re using coconut milk in this vegan lentil curry to add creaminess and a touch of sweetness and coconut flavor. Coconut milk is awesome in vegan ramen broth, too!
A dish from Southeast Asia, curry was popularized in the 18th century. The word curry comes from the Tamil word “kari,” or sauce. British settlers in India adapted a mixture of spices to create curry powder, condensing the large number of spices into one blend.
Curry powder is typically made with coriander, turmeric, cumin, chili peppers, and a variety of other spices, but can differ from region to region. This recipe uses yellow mustard seeds, turmeric, and garam masala to bring some curry spice to the lentil soup.
Let’s get into the steps for how to make vegan lentil curry, plus learn more about vegan food and McDougall’s Right Foods below.
Start by combining minced garlic, ginger paste, yellow mustard seeds, garam masala, and ground turmeric in a medium pot over low heat. Cook until the spices are fragrant, 1-2 minutes.
Add water, chopped jalapeño, tomato sauce, Right Foods French Lentil Soup, and coconut milk, bringing to a simmer for about 15 minutes or until thickened to your liking. Feel free to add salt & pepper and/or any additional seasonings you’d like.
To serve, fill up a bowl with the lentil soup and top with fresh cilantro, jalapeño, and a drizzle of coconut milk or a dollop of coconut yogurt. This vegan lentil-inspired curry dish is delicious on its own or with naan or rice.
Your vegan lentil-inspired curry is complete in just 20 minutes! It’s warm, spicy, creamy, and nourishing.
Since plant foods typically contain a high volume of nutrients, you can’t go wrong with adding more of them into your diet.
Veganism is helpful for your body AND the environment. Livestock emits greenhouse gasses into the atmosphere, contributing to more than 14% of total emissions. Plus, cutting down trees for farmland contributes to deforestation, a huge environmental issue. So by avoiding supporting the meat industry, you’re supporting the environment instead.
Dr. McDougall’s soups and all our other products are completely vegan. All you need is hot water to prepare our tasty instant noodles and soups. Here are some of our best-sellers, which are perfect to keep on hand for a quick snack or meal:
Vegan Miso Ramen: organic steamed noodles in a savory miso broth
Split Pea Soup: thick plant-based soup made with green peas and warming spices
Pad Thai: rice noodles full of aromatic spices, pairs well with roasted peanuts and extra veggies
Check out our beginner’s guide to going plant-based, including tasty vegan ramen and vegan soup options. Plus, read more about our sustainability practices and how we look out for the planet here.
Click the photo below to buy our French Lentil Soup we used in this recipe.
Dr. McDougall’s Right Foods makes vegan eating easy. All of our products are plant-based, made with whole foods, Non-GMO, and made with paper packaging sourced from certified sustainably-managed forests.
Love soup? Love lentils? We have a whole article featuring lentil plant-based soup recipes.
Dr. McDougall has helped thousands improve their health and quality of life by teaching people about the benefits of a plant-based, heart-healthy diet rich in good starches like whole grains, fruits, vegetables, rice, pasta and legumes.
We started the Dr. McDougall’s Right Foods line nearly 20 years ago because we wanted to make the delicious foods from the McDougall Program accessible to everyone.
If you made this recipe, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
We have tons of recipes on our website, like this tasty healthy ramen that’s one of our favorites.
If you liked this recipe, you’ll love these:
]]>The Fall and Winter seasons are the perfect time to start cooking up vegan lentil Shepherd's Pie. Potatoes are in season late summer to early winter, and the cooler weather begs for warming comfort food. To make it extra cozy, whip up a big batch and share it with family and/or friends. There’s nothing more comforting than sharing food with loved ones.
Shepherd’s Pie was traditionally eaten in England and Ireland as a frugal way to reuse the weekend’s leftover roast and avoid food waste. It’s called Shepherd’s Pie because it is made with lamb, and shepherds tend to sheep. If beef is used, it’s called Cottage Pie. But we aren’t using meat, of course – we’re opting for a plant-based protein.
This recipe is affordable, high in protein, and easy to make with only 7 ingredients. Perfect for family dinner, a Friendsgiving gathering, or just for yourself (it makes great leftovers). Let’s go through how to make vegan lentil Shepherd's Pie!
In this vegan recipe, we replace the traditional ground meat with French lentils in the form of Right Foods French lentil soup, a combination of lentils, onions, carrots, celery, tomatoes, herbs, and spices. No need to prepare an elaborate filling with stewed vegetables, this lentil soup has everything you need, ready to go!
Lentils are high in protein, fiber, and iron. The lentil filling of this vegan lentil Shepherd's Pie contains 32g of protein, 40g of fiber, and 11.2g of iron. Compared to ground beef, lentils have less protein, but 48% more iron and much more fiber (ground beef has no fiber). All in all, we think lentils are a great plant-based substitute for ground meat.
To kick off our vegan lentil Shepherd’s pie recipe, gather your ingredients: Yukon gold potatoes, 2 boxes of Dr. McDougall's Right Foods Organic French Lentil Soup, garlic, oat milk, nutritional yeast, corn starch, and fresh thyme or parsley.
First, preheat your oven to 400 degrees F. Then boil potatoes in a medium pot for about 25 minutes until tender. Test with a fork and give the potatoes a few more minutes if too hard.
While the potatoes are cooking, add 2 Dr. McDougall's Right Foods Organic French Lentil Soups to a large saucepan and bring to a simmer. And cornstarch as a thickening agent and stir occasionally until thick like gravy, about 15 minutes. Your vegan lentil Shepherd’s Pie filling is complete in just two steps thanks to Right Foods ready-to-serve lentil soup.
Now, it’s time for the mashed potato topping. Drain the potatoes and mash them to the texture of your liking. Then, mix in minced garlic, oat milk, nutritional yeast, salt & pepper. Spread the lentil "gravy" you made in the last step in an oven-safe dish, topping with a thick, even layer of mashed potatoes.
Bake your almost-ready vegan lentil Shepherd’s Pie for about 30 minutes until golden brown, then top with a garnish of chopped herbs.
And there you have a gorgeous vegan lentil Shepherd’s Pie! A savory lentil filling topped with creamy mashed potatoes, baked until golden brown. We’re drooling just thinking about it. This dish is filling, comforting, savory, creamy, and completely vegan.
Dr. McDougall’s Right Foods makes plant-based eating easy. Every Right Foods product is vegan, made with whole foods ingredients, certified Non-GMO, and made with paper packaging from certified sustainably-managed forests.
We started the Dr. McDougall’s Right Foods line nearly 20 years ago because we wanted to make the delicious foods from the McDougall Program accessible to everyone.
Dr. McDougall has helped thousands improve their health and their quality of life by teaching people about the benefits of a plant-based, heart-healthy diet rich in good starches like whole grains, fruits, vegetables, rice, pasta and legumes.
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All of the crisp veggies, savory noodles and rich taste you can handle! We served up our classic sesame chicken noodles for this ultimately satisfying bowl.
Enjoy our vegan and oil-free sesame chicken noodle cup made with gluten free rice noodles, paired with fresh veggies and garlic.
We partnered with Francesca Bonadonna of Plantifully Based to bring you this hearty and flavorful bowl. Check out Plantifully Based here.
Start by heating vegetable broth with mushrooms and garlic until most of the liquid has been absorbed. Then, add broccoli, bell pepper and carrots until softened.
Prepare the noodles according to package instructions. Combine the veggies and noodles, garnish with sesame seeds and lime, and enjoy!
If you made these lo mein noodles and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
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]]>Super easy and super delicious! We paired our vegan chicken ramen with baked kale and sweet potato cubes for the perfect hearty lunch.
This ramen bowl is completely vegan – is that a thing, and can vegan ramen be good? Absolutely. Learn all about vegan ramen here.
We're using a cup of Right Foods vegan chicken ramen for this recipe. It's made with steamed, not fried, organic noodles, and it's non-GMO and oil-free.
Prepare your cup of ramen, then bake chopped kale, sweet potato and garlic seasoned with red chili flakes, salt, pepper and lemon juice. Add the roasted veggies into your bowl of ramen and enjoy!
If you made this recipe and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Vegan Lentil Stew by Francesca of @plantifullybased
This batch of vegan lentil stew serves 2-3 people. Thank you Francesca of @plantifullybased for bringing us this recipe! Check out Plantifully Based here.
This dish has a comforting blend of hearty grains and legumes, flavorful herbs, and the sweetness of sweet potatoes. Combine cooked barley, sweet potatoes, a few sprigs of fresh thyme, and two packages of organic French Lentil Soup and bring to a boil, then reduce to a simmer.
Cook until the sweet potatoes are soft and garnish with more fresh thyme. Get the full recipe below!
If you made this recipe and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
We made ours with tomatoes, roasted red peppers, onion, spices, chickpeas, and avocado. We also love this dish with warm pita bread on the side, and you could even add vegan feta for more flavor.
We partnered with Sarah of @thecuttingveg to bring you this recipe.
Start by cooking onion in olive oil until translucent. Then cook garlic and roasted red peppers, adding cumin and paprika after a minute. Add a can of crushed tomatoes, balsamic vinegar, and chickpeas.
Cook for about 10 minutes, then season with salt and pepper and top with avocado and parsley. Eat with bread.
We’re here to help you feel your best – that’s why we make a wide variety of organic, gluten-free, protein, and lower sodium options to fuel your needs. We are proud to report today that Dr. McDougall’s Right Foods® is the nation’s leading natural meal cup brand.
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]]>Savory and simple! Add mouth-watering garlic soy sauce and tons of veggies for the perfect meal - and it only takes 10 minutes.
Love short, easy recipes? Check out these 5 vegan noodle recipes that take 10 minutes or less.
Start by preparing a teriyaki noodle soup cup according to package instructions and drain broth. Cook bell pepper, carrots, broccoli and celery until soft.
Add noodles, soy sauce, and garlic to veggies. Cook on low for another few minutes, then serve with green onions and sesame seeds.
If you made this recipe, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
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All you need is three ingredients to make these healthy vegan potato bites. Let's get into it!
Need some other game day recipe inspiration? Try our Easy Vegan Onion Dip.
Start by boiling round potatoes until soft. Let cool, then slice in half and scoop out the center.
Prepare a cup of vegan split pea soup according to package instructions. Spoon the soup into the potato cups and top with fresh chopped green onion.
We have even more fabulous recipes for you to try here:
Ramen Noodle Crunch Salad by The Cutting Veg
Black beans, quinoa, tomatoes, leafy greens, Brussels sprouts, and marinated tofu make up this colorful bowl.
The sweet and savory sauce is made with soy sauce, sriracha, rice wine vinegar, maple syrup, and red chili flakes. Scroll down to get the full recipe with measurements.
Marinate the tofu and bake. If you prefer crispy Brussels sprouts rather than steamed, add them to the pan with your tofu. Prepare the veggies to your liking, then assemble your bowl with cooked tofu and black beans, plus veggies and baked tofu.
We no longer carry our black bean and quinoa salad cup, so we recommend using a black bean & lime soup cup plus a scoop of cooked quinoa.
We’re here to help you feel your best – that’s why we make a wide variety of organic, gluten-free, protein, and lower sodium options to fuel your needs. Learn more about Right Foods here.
If you made this recipe and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Check out some of our other awesome recipes:
This spicy noodle bowl has the tastiest saucy tofu ever, with organic noodles to soak up all the flavor and a side of bright veggies.
Cook garlic, finely diced mushrooms, and fermented bean paste. Add in tofu and sauce made of soy sauce, sugar, red chili flakes, green onions, and sesame oil.
Simmer the tofu in this beautiful flavorful sauce, adding cornstarch slurry to thicken. Serve over Pad Thai noodles with a side of broccoli or your favorite vegetable.
If you made this noodle bowl and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
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]]>Thank you Lenny, @vegamelon, for this perfect chili recipe.
Black beans, quinoa, and tomatoes are flavored with garlic, spicy peppers, and a blend of seasonings. This meal is hearty and filling, perfect for when you want a warm bowl of comfort.
Add some steamed veggies on the side to make this bowl even more nutritious! This recipe uses Dr. McDougall's Black Bean Quinoa Salad, which we no longer carry, but you can use our black bean soup + quinoa instead.
Every Dr. McDougall’s Right Foods product is vegan, made with whole foods ingredients, certified Non-GMO, and made with paper packaging from certified sustainably-managed forests.
If you made this recipe, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
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This bowl made by Francesca from @plantifullybased is made with organic noodles and packed with flavor that will leave you wanting more. It gives you comfort from the peanut butter, a nice kick from the spices, and it has a great portion of veggies!
Using Right Foods Pad Thai noodle cup, this recipe combines the tasty flavors of Thai peanut noodles with tons of veggies and marinated tofu.
We used broccoli, shishito peppers, spinach, and cucumber, but feel free to choose whatever veggies you'd like. This meal is perfect when you need an extra punch of healthy veggies but still want something flavorful and filling.
If you made this recipe and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
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This simple vegan Pad Thai recipe is only 4 steps and takes only 10 minutes to make. Top with fresh bean sprouts and cilantro, a squeeze of lime, and some crunchy peanuts to bring this dish to the next level.
The secret to this recipe is using our vegan Pad Thai noodle cup made from gluten free rice noodles and a delicious blend of aromatic spices.
Start by preparing noodles according to package instructions. While the noodles are cooking, saute bell pepper. After a few minutes, add the noodles into the pan.
Assemble your bowl with noodles and bell peppers, bean sprouts, green onions, cilantro, peanuts and lime.
If you made this Pad Thai and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
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So easy and so delicious! We made a savory bowl of our vegan sesame chicken rice noodles and pumped it up with sautéed tofu, chopped garlic, radishes and bean sprouts.
Every Dr. McDougall’s Right Foods product is vegan, made with whole foods ingredients, certified Non-GMO, and made with paper packaging from certified sustainably-managed forests.
Perfectly seasoned, this tasty nutritious meal is sure to become a staple for work or quick weeknight dinners. Our Vegan Sesame Chicken Rice Ramen Soup Cup has gluten-free rice noodles and delicious, savory seasoning.
Start by preparing your sesame chicken noodle cup according to package instructions. Then, heat vegetable broth and add tofu and garlic, cooking until broth is absorbed.
Add in noodles to absorb the flavor, then top with sliced radish, bean sprouts and cilantro. Enjoy!
If you made this recipe and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
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Rainbow Vegan Pad Thai by Plantifullybased
Mamma mia! This savory spin on everyone's favorite pie is sure to warm you up on even the coldest night. Garnish with your favorite herbs for a zesty topping.
We used organic tomato soup as the base and added some tasty veggies and basil. From our famous vegan ramen cups made with organic ramen noodles to our organic lower sodium ready-to-serve soups, here at Right Foods, we make something for everyone.
Start by washing and chopping the veggies, then saute until soft. Boil tomato soup in a pot, then add the chopped veggies, diced tomatoes, and sliced olives.
Garnish with basil and vegan cheese (optional). Enjoy this light and refreshing soup for a healthy lunch or quick dinner.
If you made this recipe and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
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]]>We got that power! Pump up your day with this kickin' take on a burrito bowl, all vegan and all delicious.
We used our black bean and lime soup as a killer filler and paired it with some of our favorite savory veggies and topped it with a creamy coconut avocado mix.
Start by preparing the black bean and lime soup cup according to package. Then, to make the avocado topping, mash an avocado with coconut milk until you get your desired texture. Set aside.
Chop your veggies and assemble your bowl: black bean mixture, veggies, avocado mash, cilantro, and a sprinkle of salt and pepper.
If you made this recipe, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
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