Vegan Egg Noodles with Gravy
Dive into a comforting and wholesome classic with a vegan twist—Vegan Egg Noodles with Gravy. This recipe transforms traditional egg noodles into a plant-based delight by using chickpea flour and turmeric for flavor and color. The result is soft, homemade noodles paired with a rich, savory gravy made from vegetable broth, nutritional yeast, soy sauce, and a touch of cornstarch for the perfect creamy texture. Ready in under an hour, it's a satisfying and hearty dish ideal for cozy dinners or as a show-stopping centerpiece for a plant-based feast. Garnished with fresh parsley, this dish is full of vibrant flavors and warming aromas, making it a go-to recipe for comfort food lovers. Perfect for vegans and anyone seeking a creative spin on classic comfort food, this dish is sure to impress!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Chickpea flour
- 0.5 teaspoon Turmeric powder
- 0.75 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Olive oil
- 3 tablespoons Nutritional yeast
- 2.5 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 3 tablespoons Cornstarch
- 0.25 cup Water
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, combine the all-purpose flour, chickpea flour, turmeric powder, and salt.
Create a well in the center and gradually pour in water and olive oil, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 10 minutes.
After resting, roll out the dough to a thin sheet, about 1/8 inch thick.
Cut the dough into long strips to form noodles. Set them aside and dust lightly with flour to prevent sticking.
Bring a large pot of water to a boil and cook the noodles for about 3-5 minutes until tender. Drain and set aside.
In a saucepan, combine the vegetable broth, soy sauce, nutritional yeast, onion powder, garlic powder, and black pepper. Bring to a simmer over medium heat.
In a small bowl, whisk cornstarch and 1/4 cup water until smooth.
Pour the cornstarch mixture into the simmering broth, stirring constantly until the gravy thickens.
Season the gravy with additional salt and pepper to taste.
Serve the cooked noodles topped with the gravy and garnish with fresh parsley.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.4 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
