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Before you jump to Vegan Tteokbokki recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.
We are all aware that consuming healthy foods can help us really feel better within our bodies. When we eat more healthy meals and less of the detrimental ones we generally feel much better. A bit of pizza does not make you feel as healthy as consuming a fresh green salad. Sometimes it’s tough to find healthier foods for treats between meals. Finding snack foods that will help us feel better and enhance our energy levels often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks that can be used when you need a quick pick me up.
Try eating almonds if you don’t have problems with nut allergies. Almonds provide a multitude of health and fitness benefits and are an excellent choice when you require a shot of energy. Different nutritional vitamins tend to be found in these wonderful nuts. Almonds, like turkey, have the enzyme tryptophan that may often allow you to be sleepy. However, you may not need a nap after eating and enjoying almonds. These nuts unwind the muscles and offer a general sense of relaxation. Your emotional state is often lifted by just eating almonds.
There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to vegan tteokbokki recipe. You can cook vegan tteokbokki using 11 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Vegan Tteokbokki:
- Prepare Kombu (1 8cm x 8cm piece)
- Use 1.5 litres water
- Get Large handful of Oyster mushrooms, shredded
- Prepare 1 (400 g) pkg fresh Korean rice cake
- You need 100 g dried udon noodles (may be substituted with other noodles of choice)
- Use 2-4 cloves garlic, to personal taste
- Prepare 3 tbsp gochujang (Korean fermented hot red pepper paste)
- Get 3-4 tbsp gochugaru (hot pepper flakes/powder)
- Provide 2-3 tbsp soy sauce
- You need 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
- Get 1 green onion, sliced thinly for garnish
Steps to make Vegan Tteokbokki:
- Add water and kombu to large wok or skillet. (This step may be skipped if you have enough vegan dashi on hand to replace the water).
- On low heat, steep kombu for 20 or so minutes. Do not boil. This will make seaweed slimy and make your stock bitter. Remove kombu and either discard or reserve to make seaweed salad.
- Bring broth to a boil and add udon noodles. Cook for 4 minutes. Meanwhile, combine gochugaru, gochujang, and sweetener in a small bowl. (If using sugar, add a small amount of water to thin). Add to pan with noodles.
- Add garlic, and mushrooms. Cook until udon noodles are almost al-dente (around the 8 minute mark). Add rice cakes and cook until tender (2-3 minutes for fresh rice cakes). Do not overcook.
- Garnish with green onion.
- Note: this is a 'soupy' version we liked making as kids. Typically this a stir fried dish made with less broth and without the additional noodles. A common addition to this style of dish is hot dogs (you can use vegan ones). I omitted them because I do not like them. I added fried tofu for protein.
Tteokbokki is a Korean dish traditionally made. Serving suggestion: Add the Vegan Tteokbokki to a Korean-street food themed plate - great for potlucks! Include Korean favourites like kimchi, mushroom dumplings, fried lotus root, edamame and. A simple and delicious recipe for vegetarian tteokbokki, a classic korean dish with chewy rice noodles in a spicy, tangy sauce. Tteokbokki (떡볶이); or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles".
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