It’s that time again, Hatch Chiles are back! Available during the late summer months of August and September, Hatch Chiles are typically roasted to bring out both the subtle sweetness and Southwest heat. Today we’re using this seasonal favorite in our Hatch Chile Vegan Ramen Mac and Cheese.
Did we say Ramen? We sure did! Why not substitute this quick-cook solution for your favorite pasta noodles? Lotus Foods Organic Millet and Brown Rice Ramen cakes cook up in about 3-4 minutes and make a fantastic, gluten-free anchor for any busy weeknight meal. Our creamy vegan sweet potato cheese is a nutritious addition to these fun ramen bowls with an added spicy kick from roasted Hatch Chiles. It’s fun and the kids will love it!
How to roast Hatch Chiles at home:
Simply wash your chiles, place on a foil-lined baking sheet under the broiler, leaving about 4-6 inches between the chiles and the heat source. Watch closely. You’re looking for about 40-60% charring. Flip and repeat. After chiles are sufficiently blackened and charred, remove and place in a ceramic bowl. Cover with a lid or clean cloth for about 15 minutes, allowing steam to further loosen the skins. Remove skins and seeds, chop and you’re ready to go.
- 4 Pack Lotus Foods Millet & Brown Rie Ramen Noodles
- 1 Cup soaked cashews
- 2 cups roasted sweet potatoes 1-2 medium sized sweet potatoes
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon coconut oil
- 1/2 large yellow onion, diced
- 3 cloves garlc, minced
- 1/3 cup coconut milk
- 2 T Nutritional yeast flakes
- Juice of 1/2 lemon
- 1/2 teaspoon sea salt
- 1 Tablespoon gluten-free white miso
- 2 Tablespoons coconut aminos
- 1/2 teaspoon paprika
- 1 pinch cayenee pepper
- 2-5 Hatch Chiles, roasted and chopped
- Peel and dice 2 medium-size sweet potatoes. Drizzle with 1 Tablespoon extra-virgin olive oil and 1 Tablespoon balsamic vinegar. Add a pinch of sea salt and pepper. Toss to coat and place onto a parchment lined baking sheet.
- Bake at 375 degrees for 20-30 minutes, or until fork tender.
- Place Hatch Chiles in a single layer on a foil-lined baking sheet.
- Place baking sheet in oven under broiler 400-425 degrees F. about 4-6 inches below heat. This takes anywhere from 3-8 minutes for the skin to become charred and blistered. Flip with tongs and continue the same process on the other side. The goal is to make sure the skins are slightly charred and blistered, about 40-60%, rather than completely blackened. Remove from baking sheet and place in a ceramic dish. Cover with a clean towel or lid for 10-15 minutes. Carefully remove skins and chop. Set aside.
- Add 1 Tablespoon coconut oil and 1/2 chopped yellow onion to skillet. Sauté 3 minutes. Add chopped garlic and continue cooking another 1-2 minutes.
- Using a high-speed blender (like a Vitamix), add cooked onion and garlic, soaked cashews, roasted sweet potatoes, 1/3 cup cocout milk, 2 T nutritional yeast flakes, juice of 1/2 lemon, 2 T coconut aminos, paprika & cayenne pepper. Blend until creamy. If needed, add a little more coconut milk to thin out. Also, taste and adjust seasoning as desired.
- Prepare ramen noodles according to package directions.
- Drain and gently stir in Vegan Cheese Sauce and Roasted Hatch Chiles.
- Serve warm.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.