Vegan Instant Ramen Meal Prep
This high protein vegan instant ramen meal prep will be your new favorite healthy lunch. It’s as easy as throwing everything into a container and adding in hot water! You won’t believe how easy and delicious this meal prep recipe is and it’s packed with 34g of plant based protein! It’s also filled with veggies so it has tons of fiber and nutrients to fuel you throughout your day!
Other high protein recipes:
Lemon Chickpea Pasta Salad Jars
Why you’ll love this vegan instant ramen recipe
- It takes just 20 minutes to make!
- It is packed with veggies, fiber and nutrients!
- All you have to do it toss everything into a container, pour in hot water and enjoy!
- You can store them in the fridge for up to 5 days!
- They are packed with 33g of plant based protein!
- You can switch up the veggies and use anything you have on hand!
How to make your vegan instant ramen meal prep
This may potentially be the easiest meal prep you will ever make! All you have to do is toss the ingredients into a container and store in the fridge. Just pour some hot water over top when you are ready to enjoy!
Start with the noodles. You can use quick cooking noodles such as thin vermicelli noodles so you don’t have to precook them but I prefer to use whole wheat noodles. If using quick cooking noodles there is no need to pre cook. They will cook with the boiling water when you serve them! If using another type of noodle just pre cook them and add them into your containers.
While the noodles cook prep your veggies. Chop up your veggies of choice and distribute them into your containers along with the cooked noodles. For this recipe I used carrot, kale, bell pepper and purple cabbage and nori but feel free to use anything you have one hand!
Next add in the protein! Simply cube up a block of extra firm tofu and add it in along with some edamame. No need to press the tofu as it will be submerged in water later!
Divide all of your ingredients into your 3 meal prep containers along with the flavor. For this recipe we used low sodium miso and soy sauce, chili flakes sesame oil and vegetable stock powder.
Store in the fridge for up to 5 days and pour boiling water over them when you are ready to enjoy!
Some tips from Steph
Make it gluten free. You can make this recipe gluten free by using gluten free noodles or rice noodles and a gluten free soy sauce or tamari.
Make it soy free. You can make this soy free by omitting the edamame and tofu. To keep it high in protein swap the noodles for a high protein pasta such as a chickpea or lentil pasta.
Use quick cooking noodles! You can make this a no cook recipe by using super thin vermicelli noodles or quick cooking noodles. That way once you pour the boiling water in when you’re ready to eat the noodles will cook as well!
Use whole wheat noodles to sneak in some extra fiber and nutrients. This is what I used although I had to pre cook the noodles before adding them in.
Switch up the veggies! You can use anything you have on hand or that is about to go off in the back of your fridge!
Use low sodium products. I used low sodium veggie broth, miso paste and soy sauce. This ensures that the soup’s sodium content will not be too high!
Use extra firm tofu to make this high in protein! No need to press the tofu as it will be submerged in water later!
Other high protein recipes you’ll love
Veggie Packed Chickpea Noodle Soup
Lemon Chickpea Pasta Salad Jars
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Vegan Instant Ramen Meal Prep
Ingredients
- 150 g Noodles
- 400 g Extra Firm Tofu (1 block), cubed
- 1 cup Edamame
- 1 Carrot matchsticks
- ½ Red Bell Pepper matchsticks
- ¾ cup Shredded Purple Cabbage
- 2 Sheets Nori shredded
- 1 tbsp Low Sodium White Miso Paste
- 1 tbsp Sesame Oil
- 1½ tbsp Reduced Sodium Soy Sauce
- 1½ tsp Chili Flakes
- 1 tbsp Low Sodium Vegetable Stock Powder
Instructions
- First cook your noodles. I used a brown rice noodle but you can also use a fast cooking noodle such as a vermicelli noodle so that it does not need to be precooked. These noodles will cook when the boiling water is poured into the soup when you're ready to enjoy.
- Add your cooked noodles (or raw fast cooking noodles) into your meal prep containers.
- Chop up your veggies and distribute them into your 3 meal prep containers.
- Simmer the edamame until cooked then divide into your containers. If you are cooking your noodles you can also add the edamame into the water a few minutes before they are done cooking.
- Divide the soy sauce, miso paste, sesame oil, chili flakes and veggie stock powder into your containers.
- Pop on a lid and store them in the fridge for up to 5 days!
- When you're ready to enjoy just pour some hot water into your containers and mix it up to distribute the flavor!