Ramen! Fast and easy (Vegan/Plant Based)

We are pulling out all the stops and letting this video play in REAL-TIME* so that you can see how quick and easy it is to make a WICKED DELICIOUS plant-powered ramen! Don't be ashamed of using the "instant" store-bought ramen packs (just make sure they are truly vegan) and add some amazing veg to the bowl to make it next level! *We fast-forwarded about 3 mins while things were cooking and nothing else was happening. Full recipe below! Any other recipes or videos referenced are coming soon! In collaboration with #milliondollarvegan, we’re fighting climate change with diet change! Keep cooking, you got this! Derek Subscribe | http://bit.ly/WickedHealthyYouTube More plant-powered recipes | https://wickedhealthyfood.com/ FOLLOW MILLION DOLLAR VEGAN: Website | https://www.milliondollarvegan.com Instagram |   / milliondollarvegan   Facebook |   / milliondollarvegan   Twitter |   / 1mdollarvegan   FOLLOW WICKED HEALTHY: WH Instagram | http://bit.ly/WHInsta Derek’s Instagram | http://bit.ly/DerekSarnoIG WH Facebook | http://bit.ly/WickedHealthyFacebook In the U.K. get your groceries from Tesco | http://bit.ly/WickedKitchenTESCOplc The Wicked Healthy Cookbook | http://bit.ly/WHCookbook Video by Ira Chute (@irachute) | https://www.highway93.com Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com All cooking stunt training done by Ninja Squirrels Try Vegan: https://veganuary.com/ #wickedkitchen #veganuary FULL RECIPE: Serves: 2 (if using 2 portions of ramen) Preparation time: 10-15 minutes Ingredients: 1 packet of instant ramen noodles (throw away the sauce packets) 6-7 Brussel sprouts (trim the bottom, slice in half) Tenderstem broccoli ½ a block of tofu (extra firm), one half - sliced 6-7 Smithy Shiitake Mushrooms, trim the end of the stem and slice in half 1 Orange, sliced in half Fresh root ginger, trimmed and finely sliced into thin strips Spinach White beans - 1 can, drained Miso Spring onions, finely sliced Black Pepper Granulated Garlic Salt 1 tsp Sesame Oil Directions: Pre-heat oven 215dc / over 400fc Boil the kettle and pour into a saucepan, turn on the heat Season tofu in a bowl, place slices in a bowl, drizzle a little oil to coat and sprinkle with black pepper, granulated garlic and salt. Add a little oil in a cast-iron pan on a hot heat, and add tofu slices Add mushrooms to the tofu bowl, add sesame oil, salt and pepper. Toss the mushrooms in the oil and seasoning with your hands. Add in the broccoli, a little more sesame oil and coat. Transfer to another bowl Add brussel sprouts to the seasoned bowl. Move tofu to a baking paper lined baking tray, add brussel sprouts to pan and toss to coat, leave to sear, toss when slightly crisp, add sliced ginger Squeeze orange halves over the brussel sprouts to glaze, mix lightly and place sprouts and tenderstem broccoli next to the tofu on the baking tray Put mushrooms in the pan, press them with another cast-iron pan, toss with tongs and press again Add noodles to pan of boiling water Place mushrooms on the baking tray next to the sprouts Pop tray in the oven and roast Drain noodles Whisk miso paste in the noodle pan water Plate up your noodles Add a little oil to the pan, spread out with kitchen roll, place in the spinach, stirring occasionally. Turn off the heat. Add white beans into the water Take the baking tray out of the oven Ladle on the miso and white bean broth beside the ramen, the ramen will soak up the flavour. Place tofu on the side, along with the vegetables and finally the spinach. Garnish with spring onion.