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!
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!
Nutrition
Serving: 1serveCalories: 508kcalCarbohydrates: 50gProtein: 34gFat: 21gSaturated Fat: 2.8gPolyunsaturated Fat: 3gMonounsaturated Fat: 2.5gSodium: 981mgPotassium: 1014mgFiber: 11gSugar: 8.5gVitamin C: 62mgCalcium: 205mgIron: 6mg
Tried this recipe?Let us know how it was!