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!
Vegan Borscht Ramen Bowls / Recipe by Kris Kelly @GoofyFootFoods
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?
Quick tip:
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!
Vegan Borscht Ramen Bowls with Lotus Foods Millet & Brown Rice Ramen