Vietnamese Noodles Recipe

The Vietnamese noodles are a filling meal, is vegan, and a meal to cherish. It is full of different flavors, the glassy noodles and the tofu with caramel flavor, and the greens that add crunch to the bowl of noodles. It is full of different colors in a bowl full of flavors. The tofu is soft but crunchy on the outside and has a tint of caramel to its taste. The Vietnamese sauce enhances the flavors and makes the meal tastier. It keeps you full for a longer time. You can serve the noodles as a part of a soup or even as a separate dish. This noodles recipe is for the ones who love Vegan food.

 

Ingredients

The ingredients for the recipe are into three parts. Each part is listed separately for the convenience and ease of differentiation among the additives for each element.

 

Tofu and its Marinating

The tofu that goes into the recipe is marinated and soaked in caramel flavor before adding to the noodle’s recipe.

 

• Firm Tofu: 500 grams
• Garlic: 2 Cloves, Minced
• Lime Juice: 2 Tablespoons
• Soy sauce: 1 Tablespoon
• Brown sugar: 2 Tablespoon
• Vegetable oil: 1 Tablespoon
• Lemon Grass: 1 Stalk, Chopped

Nuoc Cham ingredients

Nuoc cham is the sweet, spicy, and savory sauce from Vietnam. 

It is a part of Vietnamese noodles.

 

• Soy sauce: 3 tablespoons
• Rice Vinegar: 1/4th cup
• White sugar: 2 tablespoons
• Water: 1/2 a cup
• Garlic: 2 Cloves, finely chopped
• Red Birdseye chili: 1 in number
• Lime Juice: 3 tablespoons

The Ingredients for the noodles bowl:

• Rice stick noodles: 200 grams (Medium size)
• Carrots: 2, sliced as thin Julienne
• Cucumber: 1, sliced as thin Julienne
• Sprouts: 2 cups, bean
• Mint leaves: Handful of mint leaves
• Cilantro: Handful
• Chili: Sliced

 

 

Preparation and Time

The time goes into the preparation of noodles. All it takes is 5 minutes to cook the delicious bowl.

 

Preparation Time: 20 Minutes

Cooking Time: 5 Minutes

Total Time: 25 Minutes

Servings: 4

 

How to make the noodles?

1. The first step is to marinate tofu. It is one of the ingredients of the noodle bowl and set it aside. Take a small or a medium-size bowl and add sliced tofu to the bowl. 
2. Add the other ingredients, the garlic, lime juice, soy sauce, brown sugar, oil, and lemongrass. Mix all the ingredients and keep the bowl aside for some time. It helps in the absorption of all the flavors into tofu.
3. After keeping aside the tofu for marinating, we will start making the Nuoc Cham sauce for the Vietnamese noodles. Take another small bowl and add the soy sauce, vinegar, water, garlic, white sugar, chili, and lime juice. Dissolve all the sugar well until it combines with the ingredients and there are no grains left. You can adjust or balance the taste of the sauce as per your liking. You can add less or more of an ingredient as you like.
4. Now, take water in a pan to boil the rice noodles. Add the noodles into the pan. Add water to the pan to a level to submerge the noodles. Keep the noodles in hot water for some 8 minutes or until they are soft yet firm enough when touched. Once boiled to the required consistency/level, remove them from the hot water and run below the cold water. You can take another bowl filled with cold water and dip noodles to it.
5. Take out the noodles from cold water after rinsing. The noodles are now ready. The next step is caramelizing the marinated tofu.
6. You can use a BBQ to caramelize the tofu, or you can use a stove as a substitute for BBQ to cook the tofu. Cook the tofu, till it turns crisp on the outside yet, remains firm from inside.
7. To serve the Vietnamese noodles, take a bowl, and toss all the ingredients together into it. Add a portion of noodles with the chopped and sliced vegetables, the Julienne of cucumber and carrot; add tofu on the top of these. In the last, drizzle a bit of sauce to add the flavors.

 

Additional Points for the recipe:

• If you want, or do not like the taste of Rice noodles, you can substitute these for vermicelli noodles.
• If you are using vermicelli noodles, you do not need to boil them. You can soak them for a while and use them in the recipe.
• Slice the tofu in a 0.5 cm slice.
• Use only a white portion of the lemongrass.
• You can omit sliced chili that is to be used for garnishing.
• You can use more or less of the flavors or adjust the taste of sauce suiting your requirements.

Vegan Sour Dip

 

Being vegan comes with a lot of great health benefits. But does lack the choices of food one can have or many substitutes. It is because there are not many products for which vegan substitutes are available. Even if there are some, they do not taste the same.

 

But when you are eating vegan food, you surely need to have vegan sour cream, to combine well with your food. So here it is the vegansour cream recipe. It is simple, made from ingredients that you can get in your kitchen or nearby grocery store, and as tasty as the dairy cream.

 

Taste and Flavor

This super-rich sour dip is tangy and creamy as well. And it is only made from five ingredients. It is easily storable, and you can ever freeze the sour dip for up to 5 months.

 

What do you require to make this vegan sour dip?

The vegan cream requires some ingredients from your kitchen, and they are just five in number. You can even call it a five-ingredient sour dip.

It requires:

• Cashews: The cashews go into the dip in a raw form, neither dry roasted nor in oil/butter.
• Yogurt (Vegan/Non-dairy)
• Lime Juice
• Salt
• Vinegar ( Apple Cider Vinegar)

 

Are there any substitutes for the ingredients?

Yes, you can substitute the ingredients in the vegan sour cream recipe.

You can definitely replace the lime juice with Lactic acid. This recipe is vegan and cheese less for obvious reasons. The addition of Lactic acid adds a tinge of cultured cheese. You can substitute it for a 1-1/4th teaspoon of lactic acid and 1-2 teaspoons of water to maintain the consistency of your sour dip. You can add few teaspoons if required on blending.

 

The yogurt to use?

Add vegan yogurt to the recipe. The yogurt you are using shall be unsweetened. If you cannot find unsweetened yogurt, choose the one that has the least amount of sugar in it, as it might make the cream a little sweeter.

Do not bother with the color of the yogurt. A slighter off-white color does not affect the taste of the recipe.

 

How to make the c?

 

Preparation Time: 10 Minutes

Total Time: 10 Minutes

Servings: 8 portions

 

• Cashews: 3/4th cup of cashews (Soak the cashews in water for at least 6 hours before use)
• Non- Dairy yogurt: 1/2 a cup (unsweetened)
• Lemon Juice: 2 tablespoons
• Salt: As per taste (3/4th teaspoon goes well for this recipe)
• Apple cider Vinegar: 3/4th teaspoon

The steps to the recipe:

Follow the steps below for making a sour dip or a vegan sour cream recipe:

• Take all the soaked cashews and drain out water from them.
• Now, take a blender with high power and the one that can blend the ingredients to a smooth paste. Add the cashews, the yogurt, and the lemon juice first, and then add the vinegar and salt.
• You can add a little more lemon and salt as per your taste preferences.
• Give all the ingredients a blend and refrigerate for at least 2 hours before serving. You can keep it for four or five days for consumption.

How well it goes with other side dishes?

This sour cream goes pretty well with several other dishes.

• You can use it as a dressing for salads, wraps, tacos. 
• It goes well with sauces and soups.
• It even makes a pretty good combination with pancakes and baked food.
• You can drip it over baked potatoes or even use it in your favorite pasta recipe.

Tips for the Recipe:

• If you are trying the vegan sour cream recipe for the first time and unsure about the taste, the sourness, and the saltiness, Use a little less quantity of the vinegar, lime juice, and salt than written over here. Grind all the ingredients, taste the dip, and add more of it as per your taste.
• If you find your Sour cream too thick to your liking, you can add a little water, yogurt, or non-dairy milk and adjust the consistency as per your requirement.
• The cashews need soaking for at least six hours. You can increase the time but not less than six hours. Soaking the cashews for a lesser time can result in the gritty texture of the cream.
• If the blender you are working with is not so high and powerful - soak the cashews for a little more time. It helps in getting the creamy consistency.
• You can use the whole cashews or the ones that are available at grocery stores in pieces. The ones used in the recipe are the whole pieces.

 

How to make Vegan meatloaf?

When you are a Vegan, it can be quite tricky to try your hands out on new recipe and wondering if they will turn out good. This Vegan Meatloaf is savory and great to relish. 

 

Recipe for Vegan meatloaf

This Vegan meatloaf recipe is easy and super tasty for your taste buds.

 

Preparation Time: 15 Minutes

Cooking Time: 40 Minutes

Servings: Approximately 8 Slices

 

Ingredients:

Ingredients to vegan meatloaf recipe

1. Onion - 1 small, finely chopped
2. Garlic - 2 Cloves, Finely chopped
3. Lentils - Red Lentils and Green Lentils, 200 gms each ( Measure after Cooking )
4. Mushroom - 225 Grams
5. Walnuts -62 grams or 1/2 a cup
6. Flax Seeds - 31 grams or 1/4th cup ( Grounded )
7. Bread Crumbs - 108 Grams
8. Flour ( Any of your choice ) - 90 gram
9. Soy sauce - 1 Tbsp.
10. Salt and Pepper - 1 tsp.
11. Thyme - 2 Tsp.
12. Water - a little ( as required)

 

Gravy Ingredients - The Vegan meatloaf accompanied with gravy tastes best.

1. Onions - 2 Chopped
2. Yeast - 1 Tbsp.
3. Soy sauce - 2 Tbsp.
4. Cornstarch or regular flour - 1 tbsp.
5. Vegetable Stock - 480 ml.

The details for the Vegan meatloaf recipe are as follow:

 

1. First, preheat your Oven as this is the foremost and important step in making meatloaf.
2. Now, Take Finely chopped onions, mushrooms, and garlic together in a large bowl.
3. Also, add in all the other ingredients - the lentils, flax seeds, breadcrumbs, walnuts, flour, sauce, thyme, and salt and pepper. Bind all of them together, and if they do not stick, you can add a little water as required.
4. Take a baking tray and cover it with the butter paper or parchment paper, and lay the loaf.
5. Bake it for around 50 minutes and let it cool for a while and slice it up to eat.

Gravy

1. Begin with sautéing the onions till they turn golden brown.
2. Meanwhile, blend all other ingredients.
3. After blending, pour blended ingredients into the pan and cook until the gravy thickens a bit and adjust the thickness as per your liking.

The Vegan meatloaf is ready to eat along with the gravy.