Starting with roasted beets and sweets, we’re easing into the week with my version of Vegan Borscht Ramen Bowls. These pretty bowls are not only tasty but provide plenty of liver-loving nutrients. A common dish in Eastern Europe, traditional borscht is made with beef broth, giving it a rich depth of flavor. I’ve decided to “Veganize” my borscht by slow cooking onions, shiitakes and carrots with a little garlic, giving my vegan borscht a slight sweetness that is balanced by the earthiness of the mushrooms. So lovely!
What’s the deal with beets?
- Beets are root vegetables with all parts of the plant being edible. Root, stems and leaves.
- Beets are a rich source of folate, fiber, potassium and manganese. The pectin found in the fiber of beets helps remove toxins from the body…Who knew?
- Beets are also rich in anthocyanins (powerful antioxidants) due to their deep red color. Did you know the deep pigmented fruits and veggies have been shown to be protective against cancer and heart disease?
Some of my favorite vegan meals are made with gluten-free noodles of all kinds, however, my absolute favorite quick tip of the day is to use Lotus Foods Ramen Noodles in your noodle creations. These noodles cook up in about 3-4 minutes and can be served in soup or cooled down and tossed in a salad. Love the versatility and the taste. You go Lotus Foods!
- 1 packet - Lotus Foods Millet and Brown Rice Ramen (package contains 4 ramen cakes) - Cook according to package directions.
- 2 red beets, roasted
- 2 golden beets, roasted
- 1 sweet potato, skinned and roasted
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 2 cups shiitake mushrooms, diced
- 1 large carrot, diced
- 2 cloves garlic, chopped
- 4 cups vegetable broth
- 1 tablespoon Bragg Liquid Aminos
- sea salt and fresh cracked pepper to taste
- Preheat oven to 400 degrees F.
- Prep beets and sweet potatoes. Quarter beets (leaving skin on) and cut peeled sweet potatoes into similar size pieces.
- Place beets and sweet potato on a large baking sheet. Cover lightly with foil.
- Roast 20-30 min. They should be fork tender when done.
- Remove from oven and set aside.
- After beets have cooled slightly, carefully remove skins. Note: this is optional but I prefer without skins.
- Using a large soup pot, sauté onion, mushrooms, carrot and garlic. About 15 minutes on low-medium heat. Stir frequently. Season with a pinch of fine sea salt and fresh pepper.
- Add 4 cups vegetable broth to the pot. Add peeled, roasted beets and roasted sweet potatoes. Bring to a boil and then reduce heat and simmer for about 10 minutes.
- Turn off heat and add 1 tablespoon Bragg Liquid Aminos. Taste and adjust seasonings according to taste. Let cool slightly.
- Place Borscht into a high speed blender (a little at a time) and blend until creamy.
- Prepare Ramen noodles according to package directions. Drain.
- Ladle soup into bowls and top with cooked ramen noodles.
- Top with fresh dill or parsley and serve warm.
- vegan, gluten-free, dairy-free, soy-free, corn-free, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.