Easy 15 Vegan Ravioli Soup, Creamy and 15 Minutes To Make
If you only have 15 minutes to make dinner, give this creamy ravioli soup a try, it’s vegan friendly too. You can find vegan ravioli in the supermarkets now which makes for a perfect addition in this delicious creamy soup. Instead of making a thicker cream sauce, I’ve made it into a delicious soup flavoured with parsley and garlic.
Garlic- I love using 3 cloves of garlic for this, mince or mash the garlic before you add to the pan.
Sage Leaves- Sage leaves work perfectly with cream (vegan cream too) so I’d recommend frying them in olive oil with the garlic to release the flavour.
Ravioli- It’s really easy to find vegan ravioli in shops now! Wicked kitchen have a range in Tesco, there’s Ugo which is available at Sainsbury’s and White Rabbit Pizza also have a range out now. It’s brilliant to have in the fridge for a quick dinner.
Asparagus- I think asparagus works beautifully with pasta and creamy soups. If asparagus isn’t in season you can swap for tenderstem broccoli, or if it’s in the winter why not add cubed and roasted butternut squash.
Salt & Pepper- Salt and pepper are so essential when creating a delicious pasta recipe. Add a good tsp of salt to the pasta water when boiling and be sure to add lots of cracked black pepper and sea salt to the soup.
Vegan Creamy Ravioli Soup
Vegan friendly creamy ravioli soup recipe, only takes 15 minutes to make. Perfect for quick dinner ideas and full of flavour. Brought together with sage leaves, dried parsley and thyme, this creamy stock works a dream with the vegan ravioli.
- 1 tsp olive oil
- 3 large cloves garlic
- 5 sage leaves
- 1 heaped tbsp vegan butter
- 6 asparagus spears
- 250 ml vegan single cream
- 500 ml stock*
- 250 g vegan ravioli*
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & pepper
- 1/2 lemon optional
Start by mincing the garlic and roughly chopping the sage leaves, then add to a frying pan with the olive oil and fry for 2-3 mins
Then add the vegan butter, asparagus and squeeze of 1/2 lemon, toss in the dried thyme and parsley and season with salt & pepper
After a few minute add the stock and vegan cream, then add the vegan ravioli (it usually only takes a few minutes to cook)
After a minute minutes of simmering taste test, adding a little more seasoning if needed, make sure the pasta is delicious and aldente
Feel free to add spinach or Tenderstem for more gorgeous greens or just enjoy as it!
I used boiling water and a stock cube for the stock
The vegan pasta I used used:
Ugo Thrive pumpkin & sage raviolini
If you like this recipe why not try my 12 Minute Roasted Red Pepper Pasta
Sesame & garlic glaze for delicious 15 minute meal
I’ll tell you how to get a sticky sesame and garlic glaze on your tofu. By using sesame oil and crushed garlic as a simple dressing , it adds so much flavour to tofu which can be marinated for 10 minutes.
Tofu – I used extra firm tofu for this recipe as it holds together slightly better when frying on a high heat.
Garlic Cloves- It’s an essential ingredient, I use around 3-4 cloves however you can alter this depending on how strong you like the taste.
Sesame Oil- Using sesame oil will give a really lovely depth of flavour to this which is slightly nutty.
Tamari- I use tamari for any kind of marinade as it has a wonderful umami flavour. You can easily swap this ingredient for soy sauce, tamari is a gluten free option but has a slightly different taste.
Sugar – This is an optional ingredient and not necessary but does offer a lovely sweetness to the dish to work with the garlic which also helps get a sticky glaze
Glaze- When trying to get a good glaze on the tofu, the light brown sugar will really help get a sticky coating.
Size- Cutting the tofu into smaller cubes will help get the surface area crispier quicker.
Heat- Using a high heat will help add lots of crispness to the marinade as it bubbles and caramelises.
Non Stick- Using a non stick pan is really key as it’ll help keep the glaze on the tofu and not stuck to the bottom of a pan. If you don’t have a non-stick pan try adding 1 tbsp sesame oil to the pan to help.
Find my other recipe videos on Youtube.
Sesame and Garlic Glazed Tofu Recipe
15 Minutes from start to finish to create this delicious sesame and garlic tofu noodle bowl. Plant based and simply - perfect for a mid week meal.
For the tofu
- 1 block firm tofu
- 2 tbsp sesame oil
- 4 tbsp tamari
- 1 tsp light brown sugar optional but helps with the glaze
- 120 g udon noodles sub for ramen or rice noodles
- 1 pak choi
- 1 tbsp tamari
- 4 tenderstem
- 4 spring onions
- 1 tsp sesame seeds
For the tofu
Slice the tofu into 3cm cubes
Mince the garlic then whisk into all the other marinade ingredients in a bowl, add the tofu and leave to marinade for 5 minutes (or you can leave overnight if making it advance)
Fry off the tofu in a non-stick pan on a high and fry for around 5 minutes, tossing to get an even coat
Set the tofu aside and add the halved pak choi to the pan with a dash more tamari and fry until glazed
Meanwhile add the udon noodles to a pot of just boiled water and leave to simmer for around 3-4 minutes with the tenderstem
Drain then transfer into the pan with the tofu, toss in all of the flavours then serve with the chopped spring onions and sesame seeds
Vegetable Noodles in Peanut Dressing
This noodle recipe is ready in less than 10 minutes and is possibly the easiest recipe to throw together! You just need a julienne peeler or a spiraliser (if you bought one in the hype back in 2015). The dressing is made of peanut butter and chilli with three types of noodles from rice to carrot and courgette (zucchini).
Breakdown of ingredients
Peanut Butter- I find using a smooth and runny peanut butter helps give the dressing a good texture. Brands such as Manilife, Meridian, Pip and Nut are all really good quality and delicious.
Courgette- Using courgette as a vegetable noodle works really well, giving a kind of crunchy noodle.
Carrot- Again, this makes a delicious vegetable noodle which adds a bit of crunch. Careful not to overcook them as they can go a little soggy.
Coconut milk- You don’t need to add this to the recipe however makes a delicious addition. It’s creamy and thickens the dressing to go a bit further. If you have coconut cream simply add a splash of boiling water and whisk to make it a coconut milk texture.
Sesame Oil- This is a key ingredient as it gives a beautiful nutty and toasted flavour to the dressing. You can even double up the portion to make the silkiest smooth dressing.
Toasted Peanuts – Using toasted peanuts to top adds a beautiful crunch in contrast to the silky smooth noodles. I like toasting them on a dry pan for around 4 minutes to make them taste absolutely delicious
Spring Onions – The fresh pop of flavour from the spring onions works really well with the creamy nutty dressing. I like adding around 4 stalks of spring onions, finely chopped.
10 Minute Peanut Vegetable Noodles
Simple 4 ingredient vegetable noodle recipe with a peanut and chilli dressing. You can use coconut milk to make it extra creamy, or simply leave this ingredient out for a thiner texture.
For the peanut dressing
- 3 tbsp peanut butter smooth and oily texture
- 1/2 squeeze lime
- 2 tsp tamari or soy sauce
- 1 tbsp sesame oil
- 1 tsp chilli flakes
- 250 ml full fat coconut milk optional ingredient to make this creamier and thicker
For the Noodles
- 2 courgettes
- 2 carrots
- 80 g rice noodles I used vermicelli
- 1 tbsp toasted peanuts
- 4 spring onions finely chopped
To create the noodles
Using a finely tooth julienne peeler create the noodles with the courgettes and carrots (or use a spiraliser if you have one from the crazy trend back in 2015)
You can heat the rice noodles in hot water to loosen before adding to the pan, or just cook them straight in the dressing (depends how much washing up you want to do)
For the dressing simply whisk all of the ingredients together in a bowl then add to a pan to heat. Once the sauce has warmed add the noodles to the pan and stir through for around 5 minutes until the veg has softened slightly
Garnish with the toasted peanuts and finely chopped spring onions
This Gyoza Chilli Noodle Soup has to be one of my favourite recipes so far – mostly because it takes only 15 minutes to create with minimal fuss. Using Yukata vegan friendly gyozas, this is perfect if you’re cooking for friends too.
Breakdown of Ingredients
Sesame Oil- You can use toasted or regular sesame oil for this dish. It really helps create a beautiful nutty undertone in this recipe
Vegetable Stock – This can be made from boiling water and a good quality stock cube, keeping costs down to a minimal
Tamari – You may have noticed that most of my recipes include tamari, mostly because it’s one of my favourite ingredients. Tamari is a gluten free version of soy sauce so this dish can be easily made GF. Swap out the noodles for rice noodles instead to make this gluten free.
Gyozas – These are from the brand yukata. The quality is great and so far have become a staple in the freezer.
Non Stick Pan- A good quality non stick pan such as Circulon really helps when frying the vetetables. You will need a pan that has a lid for this dish to help steam the gyozas.
Chopsticks – Have friends coming over for dinner? Chopsticks will add a little more authenticity to this noodle dish, just don’t forget a spoon / ladle to drink that delicious soup with it.
Small Sharp Knife- Having a small sharp knife to finely chop the ginger, chilli and garlic is always a handy tool to have in your kitchen.
If you give this recipe a go please be sure to tag Lucy and Lentils over on instagram!
Gyoza Chilli Noodle Soup
Crispy gyozas in a 15 minute homemade chilli noodle soup. Vegan and really easy to create.
- 3 spring onions finely chopped (leave a few to top at the end)
- 2 tbsp sesame oil
- 2 tbsp tamari or soy sauce
- 800 ml vegetable stock made with boiling water and stock cube
- 3 cloves garlic minced / finely chopped
- 1 thumb sized piece fresh ginger grated / minced
- 1 large red chilli substitute for 1 tsp chilli flakes
- 1 tbsp brown sugar
- 100 g noodles rice, ribbon or even udon will work
- 5 tenderstem
- 6 gyozas I used yukata vegan gyozas
- 1 tsp sesame seeds to top, optional
In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you're using instead of fresh) and mix whisk together
Heat a deep pan then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock
In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes
For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes
Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional)
If you're frying the gyozas, simply heat another pan with a drizzle of sesame oil, fry on a high heat until the base has browned, then place a lid over the top to steam for a further 2-3 minutes until done. Then add to the soup just before serving.
If you like this recipe, why not try my delicious home made vegan chilli peanut ramen linked just here.