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Mexican Ramen (GF, V)

Source: Honey, What's Cooking | Serves: 2-3 | Time: 30 min

Changes: forgot jalapeno (!); used a little bit more enchilada sauce; used gluten free ramen; used canned corn; and added black beans and Beyond Meat.


1 tbsp avocado oil

4 cloves garlic

1 small onion, chopped

½ cup white scallions, chopped

1 10 oz can red enchilada sauce

4 cups vegetable broth (homemade to reduce sodium)

1 ½ tsp taco seasoning

2 pads of gluten free ramen (I used Lotus brand)

½ cup frozen #corn

½ cup cooked black #beans

2 cooked Beyond Meat Italian sausages, chopped


Fresh cilantro, chopped

Green scallions, chopped

Tortilla strips

Vegan sour cream

Vegan shredded cheddar cheese


Heat up a dutch oven on medium heat, once hot, add oil. Add garlic, onions and scallions. Saute for about 3 minutes.

Now add the red enchilada sauce, vegetable broth and taco seasoning. Cover the lid, increase the heat slightly, and bring the sauce to a boil.

Now add the ramen noodles to the boiling broth. It'll take about 4 minutes for the noodles to soften.

Use a fork to gently break the noodles apart. Add corn, beans, and vegan sausage. Combine well. Ladle into bowls. Add some garnish and enjoy!

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