Vegan Lagman
Dive into the vibrant flavors of Vegan Lagman, a plant-based twist on the hearty Central Asian classic! This satisfying noodle soup combines tender egg-free noodles with a colorful medley of vegetables, including carrots, zucchini, cabbage, and potatoes, all simmered in a rich tomato-infused vegetable broth seasoned with aromatic spices like cumin, coriander, and chili flakes. The addition of garlic, ginger, and soy sauce creates layers of bold, savory taste that are perfectly balanced by a fresh cilantro garnish. With just 20 minutes of prep and a comforting homemade feel, this dish is an ideal vegan dinner option that's as nourishing as it is flavorful. Perfect for cozy evenings, Vegan Lagman delivers both wholesome nutrition and irresistible warmth.
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Recipe Information
Ingredients
- 400 grams egg-free noodles
- 3 tablespoons olive oil
- 1 medium, diced onion
- 4 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 medium, julienned carrot
- 1 medium, julienned red bell pepper
- 1 medium, julienned zucchini
- 1 large, cut into small cubes potato
- 200 grams, sliced cabbage
- 2 tablespoons tomato paste
- 1 liter vegetable broth
- 3 tablespoons soy sauce
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon chili flakes
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons, chopped fresh cilantro
Instructions
Cook the egg-free noodles according to package instructions, drain, and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the julienned carrots, red bell pepper, zucchini, and cubed potato to the pot. Sauté for 5-7 minutes, allowing the vegetables to start softening.
Include the sliced cabbage, tomato paste, and vegetable broth. Stir well to combine.
Stir in the soy sauce, coriander powder, cumin powder, chili flakes, black pepper, and salt. Bring the mixture to a simmer over medium-high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until all the vegetables are tender.
Adjust seasoning to taste, if needed, and add more soy sauce or spices as desired.
Before serving, place a portion of cooked noodles into each bowl.
Ladle the hot soup with vegetables over the noodles, and garnish with freshly chopped cilantro.
Serve immediately and enjoy the warmth and robust flavors of vegan lagman!
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6239 mg | 271% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 52.2 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5271 mg | 112% | |
*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.
