Vegetable noodles ~ vegan

Hello hello!

Today, I’m sharing a recipe that’s so easy it shouldn’t really be called a recipe. This is to show you how easy, tasty and healthy vegan food can be. I’m calling this vegetable noodles, because that’s pretty much what it is, and very flexible. Feel free to vary the veggies and noodles as you like.

For this bowl, I used chickpeas and soba noodles, but I think smoked tofu cubes would be delicious too

Ingredients

  • 1 red onion, chopped
  • 2-3 cloves garlic, chopped/minced
  • 1 tbsp tomato purée
  • 2 tomatoes, chopped
  • 3-4 handfuls of a leafy green such as kale, spinach or pak choi
  • fresh coriander and/or parsley
  • 1 courgette (aka zucchini)
  • 10ish mushrooms
  • 1 can chickpeas (or black beans, packet of tofu, vegan mock meat)
  • noodles such as soba noodles or rice noodles
  • spices: turmeric, black pepper, smoked paprika, cumin
  • optional: sesame oil, salt

How to

  1. Boil water for your noodles.
  2. Fry the onion in a pan. I fry it without oil, gradually adding some water and adding a lid to steam/sautée (MicTheVegan has a good video on frying without oil).
  3. Add in the garlic, and the tomato paste. Garlic burns faster than onion, which is why we add it in after.
  4. Make your noodles according to the instructions. Keep an eye on the time so you can take them off the boiling water in time, and perhaps rinse with cold water.
  5. Chop up your veg in the meantime.
  6. Add in the mushrooms, courgette, and tomatoes.
  7. When the veg mix has reduced down a little, add in the greens. Cover to steam in order for them to shrink down.
  8. Make sure you’ve got the noodles under control, if you haven’t already!
  9. Add in your fresh herbs.
  10. Add in your beans/tofu/mock meat.
  11. Add in your spices and, if you wish, sesame oil.
  12. Let everything cook together in the pan, with a lid to cover it.
  13. Make sure you’re happy with the scents and taste of the food.
  14. Plate up! I recommend topping with soy sauce, sesame seeds, and a hot sauce of your choice.
  15. Finally, let me know if you gave this a go, or have any questions 🙂

I hope you enjoy giving this recipe a go, or even that it just gave you some inspiration (the latter is basically how I function, I never follow recipes properly haha)

All the love in the world,

Linda xo

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Introductions

Hello, and welcome to my take on veganism! I’m hoping that the posts on this blog can be useful to you, whether you’re already vegan, would like to transition, or simply have an interest in adopting some aspects of a vegan lifestyle.

My name is Linda, and I’m a university student in my early 20s. I use she/her pronouns, I’m studying to become a doctor, and I like to spend my time on Instagram and other forms of social media, when I’m not hanging out with friends (classic), dancing, cooking or doing boring adulting.

I have always loved writing and being creative in my own little ways, whether other people see what I’m up to or not doesn’t matter all that much to me. I love “blogging” via my Instagram @lindadoesvegan, but sometimes the caption space simply isn’t enough, and so I decided to make myself a wee blog to go with it 🙂

Unfortunately, I can be rather indecisive, and this was one of those moments: I knew I didn’t want to only write about veganism, but I had the hardest time picking a username… So… I have ended up with two new blogs *whoops*

This one will be a space for my vegan specific things, an extension of my instagram if you will. And for those who care to discover more about the Linda behind the food, there’s Linda does Life, my lifestyle blog where I intend to put everything that doesn’t strictly fit into the label of veganism. If things overlap, which I presume they will, I may post the same thing on both pages. To switch between the two blogs, I have added a “Linda Does…” page on top of both websites.

Sound confusing? Let’s see how it goes…

All the love in the world,

xo Linda

A stack of vegan pancakes made by me