Vegetarian miso ramen is an easy, gut healthy ramen recipe filled with miso, garlic, ginger, shitake mushrooms, kale and a soft boiled egg. Easily adapted to vegan by swapping the egg for tofu, this comforting noodle bowl is ready to eat in 15 minutes. Vegetarian, Vegetarian Recipes Dinner, Vegetarian Meal Prep, Vegetarian Recipes, Vegetarian Meals , Vegetarian Dinner
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 lb potatoes chopped 1 tbsp olive oil 1 bell pepper chopped 2 tbsp taco seasoning 15 oz can black beans drained and rinsed And so on.
Instructions:
Step number 1. Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.
After that, Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula – if crispy, flip and cook for an additional 5 minutes.
Step three, While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.
