EASY VEGAN RAMEN | THE HAPPY PEAR #OILFREE

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Winter is well and truly upon us, so we thought it was the perfect time to make a nice bothy ramen. This dish is a nice warm belly hug with a little spice to warm you up. Let us know in the comments if you try it out. 😄😄

All the best,
Dave & Steve.

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Comments

Travy Gumbo says:

Oil free to boot, you guys are blooming brilliant…

Eltwaino 15 says:

That’s not ramen, book Choy and coriander is not used in Japanese cuisine

Metro Renovations & More! says:

Oh yes… Will try!!!

Yasmin R says:

Bellllly hug and semi-kids 😀

Joshua Sommermeyer says:

This is great… I wish you’d minimally post ingredients/quantities lists for these recipes… making it again tonight!

Paulina Malina says:

I made this today. Tbh I didn’t expect it would be so flavourful! My boyfriend and mom (who aren’t vegan) both loved it too!

kristen black says:

Made this tonight! Absolutely delish! Waiting on your cookbook to come in the mail! Can’t wait!

Squeak's Buffeteria says:

Anyone made this yet? Thoughts? 😏😋

SingerinEX says:

love your videos guys! im no diet expert, so i wonder: why is oil bad for you? (olive oil that is)

Joanne Laverty says:

Wow looks gorgeous! Can’t wait to try it 🤗

n1lla says:

Ingredients:
14oz (400g) firm tofu
1 thumb size piece of ginger, sliced
2 cloves garlic
1/2 red chili, diced
1 bunch cilantro
2 tbsp tamari
1 tbsp maple syrup
5oz (150g) buckwheat noodles
4 cups (1 liter) vegetable stocks
1 handful dried seawood (nori)
2 tbsp miso paste
1 bunch baby bokchoy
4 scallions
1/2 carrot, grated

Note: If adding seawood be sure to check it has not been seasoned with bonito flake which is NOT vegan.

Back2basics says:

"A "tum" sized piece of ginger" OMG that was adorable..

Plants4ever says:

Another very appreciative Aussie trying to convert 3 carnivores in the house! Your recipes are my best chance. My eldest son is starting to see the light! Thanks guys.☀️👍🌱

Helen Marshall says:

I have to say that tip of cooking the tofu first in slabs is brilliant. I have been trying to crisp up small pieces for years in a hugely fiddly and time-consuming manner. Did it like that in tonight's Thai curry. Thanks chaps!

Daniel Peers says:

Made it, and it's delicious! 💚🌿🤘

Plant Based Whole Food Lifestyle says:

Great video and dish. Unfortunately browned foods and oils at high heat realise toxic volitive fumes and carcinogen

SocksHD says:

Sorry for any ignorance but what is the point of oil free? Just seems like another health fad which can be debunked by actual studies on oil.

lucy estrada says:

Is brown rice noodle ok to use

LIVEKINDLY says:

This makes us happy just by looking at it! Yummmmm!😍

patty 8873 says:

I like how your sweaters (jumpers?) match today! How cute!

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