Recipe

Veggie Ramen Bowl With Gochujang Cauliflower By @plantbasedr

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Veggie Ramen Bowl with Gochujang Cauliflower by @plantbasedrd ❤

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This bowl includes some rice ramen that I cooked and tossed with soy sauce and sriracha and a small amount of coconut milk (no seasoning packet was used for this), edamame, spring onions, baked BBQ tempeh, and baked gochujang cauliflower bites (recipe below). .
Note: gochujang is a really flavorful and spicy, fermented Korean red pepper paste. .

Gochujang Flavored Cauliflower Bites
1/2 a head of cauliflower, cut into 1 inch bites
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Batter
1/4 cup flour
1 tbsp soy sauce
Pinch of salt
Pinch of pepper
1/2 tsp garlic powder
1/2 tsp dry basil
1 tsp paprika
1/2 to 3/4 cup of unsweetened almond milk
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Sauce
1 tbsp tahini
1 tsp gochujang
Splash of soy sauce
Pinch of garlic
Pinch of salt
3 tbsp water
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Preheat oven to 425F. In a bowl combine batter ingredients and whisk together until smooth (you don’t want it to be too watery, so start with 1/2 cup liquid and if you need it thinner add a little bit more at a time). Add cauliflower to bowl and toss together to coat. Take each individual piece and shake off excess batter and place on a lined baking sheet and pop in the oven for 15-20 minutes. Take cauliflower out and allow to cook for a few minutes. Carefully take cauliflower and toss in sauce until coated. Place cauliflower back on the baking pan and place back in the oven. Allow to bake for 5 minutes and then set oven to broil for an additional 5 minutes to crisp up. Remove from oven and allow to cool slightly and then enjoy.