Simply Vegan Recipes

French Onion and Seitan Ramen

A bowl of wealthy broth, kissed with heat spices, loaded with buttery+caramelized onions and topped with ramen noodles and seared seitan … good chilly climate meals! This recipe is modified and veganized from Bon Appétit’s French Onion Beef Noodle Soup recipe, and the seitan recipe technique is tailored from Isa Chandra Moskowitz’s primary seitan recipe from Vegan with a Vengeance. It requires a little bit of time funding, however definitely worth the work. It makes quite a bit, and you may freeze the leftover broth and seitan for later.

ingredients for vegan ramen

Begin by gathering your elements, prepping them and inserting them in bowls so they’re all able to go.

a bowl of vegan ramen

There are three elements to this scrumptious ramen:
  1. Seitan (Can and ought to be made the day earlier than if you wish to merely or save time. You may retailer it within the broth you simmered and refrigerate till prepared to make use of. Retailer-bought seitan works too.)
  2. Caramelized onions (I used a mixture of white, crimson and a few shallots—what I already had right here—to yield an enormous bowl of paper-thin (sliced on a mandoline slicer) onion slices) plus plenty of vegan butter and salt to sprinkle in all through caramelizing them.
  3. Broth, seasoned with scallions, ginger, garlic and heat spices.

two hands holding a bowl of vegan ramen, with a piece of seared seitan

Mix the caramelized onions and broth. Ladle into bowls with ramen noodles. High with seared seitan. Shove into your face.

two hands holding a bowl of vegan ramen


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two hands holding a bowl of vegan ramen with chopsticks

French Onion and Seitan Ramen

  • Creator:
    erin wysocarski

  • Prep Time:
    30 minutes

  • Prepare dinner Time:
    2 hours

  • Complete Time:
    2 hours 30 minutes

  • Yield:
    68 servings 1x


An excellent heat and comforting soup, kissed with aromatic spices and loaded with caramelized onions.



for the seitan (will be made the day earlier than)

  • 1 cup important wheat gluten
  • 1 TB dried shiitake mushroom (place 1 giant or two small dried shiitakes in grinder and grind into superb powder)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • half cup chilly broth
  • 1 TB toasted sesame oil
  • 6 cups vegetable broth
  • 2 TB soy sauce

for the caramelized onions

  • 610 TB vegan butter, plus extra as wanted
  • 5 lb onions (810 huge onions) sliced on a mandoline slicer
  • salt

for the broth

  • 2 TB vegetable oil or refined coconut oil
  • 6 scallions, sliced, white and inexperienced elements separated
  • 1/Three cup smashed and chopped garlic cloves
  • 1 TB grated ginger
  • 6 star anise pods
  • 3 cinnamon sticks
  • 8 entire cloves
  • 2 tsp coriander seeds
  • 1 cup dry white wine
  • 12 cups vegetable broth
  • 1/four cup soy sauce
  • 2 TB rice vinegar

to complete

  • dried ramen noodle packets, 1 per serving
  • reserved inexperienced onions
  • sesame seeds


to arrange the seitan

  1. In a big prep bowl, mix the important wheat gluten with the shiitake, onion and garlic powders.
  2. Whisk the chilly broth and toasted sesame oil collectively in a measuring cup. Add to the prep bowl and mix with a spatula till the dough comes collectively.
  3. Place the dough onto a piece floor and knead for a couple of minutes. Form as greatest you possibly can right into a log form, about four inches lengthy.
  4. Place the 6 cups of broth and soy sauce into a big Dutch oven and produce to a boil, then scale back to a simmer.
  5. Lower the seitan log in half and in half once more to make four items. Drop the items into the broth. Partially cowl the pot. Make sure that the broth stays at a simmer, however not a boil—in any other case, your seitan will get spongy.
  6. Simmer for about an hour, turning the items each 15 minutes or so.
  7. Flip off the warmth and let the whole lot cool on the stovetop. This enables a firmer texture to develop.
  8. As soon as utterly cooled, switch the seitan to a reducing board and slice into skinny items.
  9. Reserve the broth to retailer the seitan in if not utilizing straight away.

to arrange the caramelized onions

  1. In a big or further giant Dutch oven, soften the vegan butter over medium warmth. As soon as it begins to sizzle, add the onions. It’s possible you’ll want to do that in batches relying on the scale of your Dutch oven. Don’t add in so many you possibly can’t stir them. Simply allow them to soften and collapse slightly, including just a few pinches of salt and extra vegan butter if wanted, then add extra onions till you possibly can comfortably stir them.
  2. Allow them to develop some shade (don’t contact or stir an excessive amount of) over medium-low warmth. When you see some golden shade, stir simply sufficient to show, to advertise even cooking. Then you definitely’ll must babysit them, turning from time to time, for about an hour to caramelize and get slightly jammy.

to arrange the broth

  1. In a big Dutch oven, soften the vegetable or coconut oil over medium warmth. Add within the white scallion elements, garlic and ginger and stir, taking care to not let the garlic burn. Add extra oil or scale back the warmth as wanted.
  2. Add the star anise, cinnamon, cloves and coriander and stir for a few minute.
  3. Add within the wine to deglaze the pan, scraping up any browned bits with a spatula. Permit the wine to utterly evaporate. Add within the vegetable broth and soy sauce. Simmer for 20 minutes.
  4. Pressure the broth to do away with the cinnamon sticks, anise pods, cloves and coriander seeds. Return the broth again to the pot.
  5. Add the caramelized onions to the pot and permit to simmer for 30-45 minutes. Add within the soy sauce and rice vinegar if wanted.

to complete

  1. Add some oil or vegan butter to a big forged iron pan over medium-high warmth. Sear the seitan items till golden on each side, then put aside.
  2. Put together dried ramen noodles in accordance with bundle directions. Divide into bowls.
  3. Place browned seitan over noodles, and ladle broth into bowls. High with the scallions and sesame seeds. Serve instantly.


The broth freezes nicely and any leftover seitan will be tossed into sandwiches or stir-frys.

chopsticks and vegan ramen

a person eating vegan with chopsticks

favourite finds + gratitude this week

yoga with adriene, breath: a 30-day journey

I’m doing Yoga with Adriene’s Breath: A 30-Day Journey earlier than mattress every night time this month.

I really like Adriene’s calm voice, sluggish and intentional actions and reminders to tune into the breath. This follow will imply and be one thing totally different to everybody … for me, it’s an opportunity to show inward, develop into extra observant and relax. Grateful for this collection.

non-alchohol beer

I’m carried out with beer and wine.

Alcohol has slowly, over the previous few years, made me sick. However I really like the style and odor, and the little ritual of ingesting a beer with Jeff. He introduced residence some non-alcohol beer from Athletic Brewing Firm and I LOVE IT.

my octopus teacher art from netflix

My Octopus Trainer on Netflix

A good looking+heartbreaking love story.

The Chef Show cover art from Netflix

The Chef Present on Netflix

Watch Chef Roy Choi and author+director and residential prepare dinner Jon Favreau prepare dinner stuff and eat it.

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