Garlicy Sweet Soy Glaze: Like Hello Fresh! & Inspired by Kecap Manis
Obsessed with that sticky-sweet sauce from your Hello Fresh meals? Now you can make a version of the Hello Fresh Sweet Soy Glaze at home! If you’ve been looking for a hello fresh sweet soy glaze recipe to recreate that bold, umami-rich flavor, this one’s for you.
Inspired by Indonesian kecap manis, this garlicky sweet soy glaze blends soy sauce, brown sugar, garlic, and ginger into a perfectly balanced sauce that’s sweet, salty, and savory.
Whether you keep it mild or add a spicy kick, this easy homemade glaze works with plant-based dishes or classic proteins—and once you try it, you’ll want to drizzle it on everything.
Three Reasons Why You Will Love This Recipe
First, the best part about this recipe is that it is super simple to make!
Second, sauces like this one elevate underrated dishes into a masterpiece. I use this recipe over raw cucumbers, fluffy rice, and with a crispy tofu dinner, but don’t stop there! The savory flavors of this tasty sauce elevate so many dishes.
Third, this recipe is inspired by a delicious Indonesian sauce, called Kecap Manis. Kecap Manis is a sweet, dark, and molasses-like sauce often used in Indonesian dishes like roasted chicken, grilled fish, and fried tofu.
Interested in more Indonesian recipes? I recommend exploring Marvella’s food blog What to Cook Today. This blog has an array of vegan, vegetarian, and flexitarian recipes. Marvellina previously worked as a Registered Dietitian and was born in Indonesia. She has many Indonesian recipes including a Easy Homemade Kecap Manis recipe!
Honey or maple syrup (for vegan): you could also use white sugar or coocnut sugar
Garlic: I prefer to use fresh but you could sub for garlic powder in a pinch
Fresh Ginger
Rice vinegar, white wine vinegar, or apple cider vinegar: for that tangy flavor
Optional ingredients: chili flakes, sesame seeds, or even a bit of sesame oil. For a thinner sauce use a tbsp water one at a time until desired consistency is reached.
How to Make This Recipe
In a small saucepan, on medium-high heat, combine all of the ingredients. Heat the mixture over medium heat, stirring occasionally to bring all the ingredients together. Continue to cook on medium heat for 4-6 minutes.
Once the sauce is thickened, it is time to remove from the saucepan from the heat. Then let the glaze cool.
Serve this recipe as a dipping sauce for spring rolls, drizzled over grilled proteins such as pork tenderloin, ground beef, baked tofu, vegetables such as blanched green beans, or with stir fried bell pepper, or simply spooned over buttery rice garnished with scallion greens.
Store leftovers in an airtight container in the refrigerator for about a week.
How to Store and Use for Meal Prep
Make a batch. Use it all week. This sweet soy glaze stores beautifully and tastes even better the next day.
Storage: Keep in an airtight container in the fridge for up to 1 week.
Reheat: Warm gently in a saucepan or microwave. Add a splash of water if it gets too thick.
Creative Ways to Use This Sweet Soy Glaze
This glaze isn’t just for stir-fries. Its rich, sticky, sweet-savory flavor can finish a dish or pair beautifully with something spicy like sriracha mayo.
Try it:
Drizzled over sushi rolls or cucumber boats
As a glaze for roasted or grilled chicken (or tofu)
Spooned over fragrant jasmine rice
Poured on top of grain bowls with a squeeze of lime
Stirred into veggie-packed stir-fries
As a sticky sauce for sautéed or oven-baked veggies
Served as a dipping sauce for salmon bites, dumplings, egg rolls, or fried wontons
Coating crispy tofu or chicken wings for a sweet-and-savory twist
FAQ (ask a dietitian!)
Is hoisin sauce the same as sweet soy sauce?
Hoisin sauce and sweet soy sauce are not the same. Hoisin, commonly used in Cantonese cuisine, is a combination of soybeans, garlic, chili peppers, sugar, and various spices including Chinese five-spice powder.
Sweet Soy Sauce, also known as Kecap Manis, is popular in Indonesian cuisine. Kecap Manis is made from soy sauce and sugar.
What makes glaze thick?
There are several ways in which you can make glaze thick. Below are my 3 favorite ways to thicken a glaze.
Reduction: Reduction is a culinary technique used to thicken and intensify the flavors of a liquid by simmering or boiling it, causing some of the water content to evaporate. This technique thickens and intensifies the flavors of a mixture such as soup, sauce, or glaze.
Cornstarch or flour: Adding cornstarch or flour to a glaze thickens it. The starches absorb liquid and created a thicker consistency when heat is involved.
Sugar: Sugar can thicken a glaze, like this Garlicy Sweet Soy Glaze. The sugar becomes more viscous and sticks as it cooks. You can use brown sugar, maple syrup, or honey.
Does sweet soy sauce have gluten?
Usually, Sweet Soy Sauce has gluten. Sweet soy sauce is made with soy sauce and regular soy sauce’s primary ingredient is wheat. However, you can make sweet soy sauce or this Garlicy Sweet Soy Glaze with Tamari or Gluten-free soy sauce.
Is there a sweet soy sauce substitute?
Other than making it yourself with either Marvella’s recipe or my Garlicy Sweet Soy Glaze recipe, there are several possible substitutes you may use depending on the recipe or dish.
Hoisin Sauce – A thick fragrant sauce often used in Cantonese cuisine.
Oyster Sauce – A viscous dark condiment made from oyster extracts. Oyster sauce is commonly used in Chinese, Thai, Malay, and Vietnamese culinary traditions.
Tianmian Sauce – A sweet sauce made from wheat, beans, and sugar often used in Northern and Northeastern Chinese cooking.
¼cuphoneyoption to use maple syrup, brown sugar, or coconut sugar
3clovesminced garlic
1tbsprice wine vinegar
1tspminced ginger
1tspred chili flakesoptional
1tspcornstarchsee recipe notes
Instructions
In a small saucepan, combine all of the ingredients. Heat the mixture over medium heat, stirring occasionally to bring all the ingredients together. Continue to cook on medium heat for 4-6 minutes.
Once the sauce is thickened, it is time to remove from the saucepan from the heat. Then let the glaze cool.
Serve this recipe over grilled meat, baked tofu, or vegetables.
Store leftovers in an airtight container in the refrigerator for about a week.
Notes
I use 1 tsp cornstarch to thicken this glaze. Option to continue to add cornstarch 1/2 tsp at a time and whisk until desired consistency is reached.If glaze becomes too thick, add 1 tsp of water and whisk until desired consistency is reached.
Crispy Air Fried Oyster Mushroom Po’ Boy Bowl: A Vegan Recipe
As a dietitian who follows a flexitarian approach, I’m always looking for ways to recreate some of my go-to restaurant orders at home but with a plant-forward twist.
Po’ boys are one of my favorites, and this Mushroom Po’ Boy Bowl version keeps all the flavor. With crispy, golden mushrooms, tangy remoulade, and crunchy pickles I swap the bread for a base of grains and greens. I love to meal prep grains at the beginning of the week, which makes this a quick, balanced grain bowl I can easily pull together any night.
3 Reasons to Love This Mushroom Po’ Boy Bowl
This recipe is a favorite for a reason (well, three actually):
It’s a great recipe for a plant-focused lifestyle. The breaded oyster mushrooms bring that classic po’ boy feel, no meat required. It’s hearty, flavorful, and totally satisfying.
It’s easy to make with grocery store staples. No specialty shopping needed! Everything from the mushrooms to the remoulade ingredients can be found at your local grocery store.
It’s adaptable and you can make it vegan or bake the mushrooms. Want a vegan version? Easy. With a a couple ingredient swaps this is 100% plant based. Don’t feel like baking? You can air-fry the mushrooms and still get that golden, crispy bite.
What Is a Po’ Boy Bowl?
This Po’ Boy Bowl is my plant-based twist on the classic New Orleans po’ boy sandwich, which is traditionally made with fried seafood like oysters or shrimp and served on French bread. Instead of the sandwich, I layer grains in a bowl, top them with crispy breaded mushrooms, fresh veggies, and a tangy remoulade. It’s a fun, flavorful way to enjoy those bold po’ boy flavors, no bun required!
I still love a good fried oyster or shrimp po’ boy from time to time, but this version is a lighter, plant-forward way to enjoy the same vibe.
Tools You’ll Need
You don’t need anything fancy to make this po’ boy bowl. Just a few kitchen basics:
Mixing bowls – For prepping the breading and tossing the mushrooms.
Baking sheet or skillet – Depending on whether you’re baking or pan-frying the mushrooms.
Tongs or a fork – To coat the mushrooms without getting too messy.
Cutting board + knife – For slicing veggies and prepping toppings.
Small bowl or jar – For mixing up your remoulade sauce.
Optional but helpful:
Wire rack – Great for cooling baked or fried mushrooms to keep them crispy.
Air fryer – A quicker, lower-oil option for extra-crispy mushrooms.
Spray bottle for oil – Ideal for evenly coating the breaded mushrooms before baking or air frying without overdoing the oil.
Ingredients for Air-Fried Mushroom Po’ Boy Bowl with Cajun Remoulade Sauce
For the Breaded Mushrooms:
Oyster mushrooms are my top pick for this recipe. They tear into perfect little mushroom pieces and get super crispy in the air fryer.
But when I tested this version, I used a mix of maitake and cremini mushrooms since that’s what I had on hand, and honestly, they worked great! The maitakes got extra craggly and crisp, and the creminis held up really well with the breading.
1 lb mushrooms (oyster, maitake, cremini, or a mix), torn or sliced into bite-sized pieces
1/2 cup all purpose flour
1/2 cup panko breadcrumbs
1 tsp garlic powder
1 tsp Cajun seasoning
Salt and pepper, to taste
Spray oil (I use an olive oil spray bottle to keep things light but crispy)
Tip: If you want extra crunch, double dip—flour, then a splash of plant milk, then back into the dry ingredients before air frying.
For the Base: I usually use rice or quinoa and toss in a handful of greens to keep things fresh and balanced.
Cooked rice, quinoa, or any grain you love
Shredded lettuce or a handful of mixed greens
Tip: Warm grains + cool greens = the perfect base.
Toppings: To keep it true to a classic po’ boy, I go with pickles, tomato, and thin-sliced red onion. They bring just the right pop of flavor and crunch.
Sliced tomato
Thinly sliced red onion
Dill pickles or pickle chips
Optional: A sprinkle of Cajun seasoning or a drizzle of hot sauce
Sauce: You can use your favorite remoulade sauce, but I like to make mine at home—it’s quick, easy to make, and full of flavor. The pickle juice gives it that signature tang.
1/2 cup vegan or regular mayo
1 tbsp pickle juice
1 tbsp mustard (Dijon or Creole)
1 tsp garlic powder
1 tsp paprika
Hot sauce, to taste
Salt and pepper
Tip: Make the sauce ahead and keep it in the fridge—it only gets better with time. You can also swap in my high-protein remoulade if you’re looking to boost the protein content.
Pro Tip: Use Craggly Mushrooms for the Best Texture
For that chewy, crispy, “fried shrimp” vibe in your po’ boy bowl, mushrooms with lots of texture are key. I used a mix of maitake and cremini mushrooms, and they worked beautifully, especially the maitakes, which got extra craggly and crisp. If you can find them, oyster mushrooms are also a fantastic choice. Their layered structure soaks up flavor and gives that satisfying bite.
How to Make a Breaded Mushroom Po’ Boy Bowl
Step 1: Prep the Breading Station Start by prepping your breading station.
In a separate bowl, combine flour, garlic powder, smoked paprika, salt, and black pepper to make your dry mixture. In another bowl, whisk unsweetened soy milk with a tablespoon of the dry mix to create a light batter.
In a third separate bowl, add panko breadcrumbs for the final coating.
Step 2: Bread the Mushrooms Use any hearty types of mushrooms you like. When I made this, I used a mix of maitake and cremini, but oyster mushrooms would work beautifully here too.
Toss the mushroom pieces into the dry mixture until coated. Dip each one into the batter, then press into the panko.
For that ultra-crunchy texture, repeat the batter and panko step once more. This double-dredge technique helps the mushrooms turn golden brown and extra crispy.
Step 3: Air Fry or Bake To cook, either air fry at 400°F for 10–12 minutes or bake at 425°F for 20–25 minutes, flipping halfway through. Either method works well, just make sure the mushrooms are in a single layer for even browning.
Step 4: Make the Sauce While the mushrooms cook, whisk together your spicy remoulade in a small bowl. I like to keep mine simple but flavorful: mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, paprika, and a dash of hot sauce.
For extra tang, add a squeeze of lemon juice, and if you’re feeling bold, stir in a pinch of cayenne pepper, cajun seasoning, or even Old Bay seasoning for a nod to classic seafood po’ boys.
Step 5: Assemble the Bowl Start with a base of cooked rice, quinoa, or romaine lettuce for a crisp crunch.
Add your golden brown mushrooms, then layer on sliced tomato, red onion, pickles, and any other toppings you love.
Drizzle generously with the remoulade, and sprinkle with fresh herbs or a little extra cajun spice if you want a final kick.
Add-Ins and Substitutions
This recipe is super flexible. Season your breading mix with onion powder, swap in hearts of palm, shrimp, or tempeh, or switch the base to creamy grits.
Whether you’re staying strict vegan or just leaning plant-forward, it’s easy to adapt this bowl to your preferences without losing flavor.
Customize Your Po’ Boy Bowl
One of my favorite things about this recipe is how flexible it is. You can keep it as a bowl or take it back to its sandwich roots, either way, the flavors shine.
Make it a sandwich: Pile the crispy mushrooms, toppings, and remoulade into a toasted hoagie roll or classic po’ boy sandwich loaf for a more traditional experience. A few leaves of iceberg lettuce give that signature crunch.
Switch up the protein: Not feeling mushrooms? Try veggie patties, tempeh, shrimp, or even shredded chicken. Just season and bread them similarly for that crispy exterior.
Diet-friendly swaps: This bowl is easy to make vegan, dairy-free, or gluten-free. Use gluten-free flour and breadcrumbs for the breading, and be sure your mayo and mustard are labeled dairy- and gluten-free if needed. Use a plant-based yogurt like coconut yogurt for a vegan recipe.
Change the base: I usually go with greens and quinoa, but Cajun-spiced rice, creamy grits, or even a bed of roasted sweet potatoes are all great options.
Let your mood (or pantry) guide you, this bowl can handle it.
More Recipes
Enjoy this Mushroom Po’ Boy Bowl? Check out these other bowl recipe!
This Po’ Boy Grain Bowl swaps the sandwich for a bowl full of flavor, crispy breaded mushrooms, hearty grains, fresh veggies, and a tangy remoulade drizzle.
In a shallow bowl, combine flour, garlic powder, Cajun seasoning, salt, and pepper. In a second bowl, whisk a splash of soy milk with 1 tablespoons of the flour mixture to form a light batter. In a third bowl, add panko breadcrumbs.
Step 2: Bread the Mushrooms
Toss mushrooms in the dry flour mixture. Dip each piece in the batter, then coat in panko. For extra crunch, repeat the batter and panko step (double dredge).For detailed instructions for steps 1 and 2 check out my article for the recipe Breaded Mushrooms.
Step 3: Air Fry or Bake
Air fry at 400°F for 10–12 minutes or bake at 425°F for 20–25 minutes, flipping halfway. Optional: Spray lightly with oil for even browning.
Step 4: Make the Remoulade
In a small bowl, mix mayo, pickle juice, mustard, garlic powder, paprika, hot sauce, salt, and pepper. Chill until ready to serve.For a Higher Protein Remoulade make my Dill Pickle Remoulade made with Blended Cottage Cheese.
Step 5: Assemble the Bowl
Layer cooked grains and greens in a bowl. Add crispy mushrooms, tomato, red onion, and pickles. Drizzle with remoulade and top with fresh herbs or more Cajun seasoning if desired.
Notes
Cajun Shortcut: You can swap the garlic powder and paprika in both the flour mixture and remoulade for a good-quality Cajun seasoning blend to simplify and boost flavor.
Double Dredge Tip: For extra crunch, dip mushrooms in batter and panko twice. This helps them hold up in the bowl and gives that signature Po’ Boy texture.
Meal Prep Friendly: Store all components separately and assemble just before serving. The mushrooms reheat best in an air fryer or oven.
Nutrition Facts: Nutrition will vary depending on the type of mayo, grain base, and serving size used. For a lighter version, opt for a grain-free bowl with extra greens and use a light or plant-based mayo.
Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!
Pesto comes from the Italian word pestare, which means to pound or crush, traditionally referring to a sauce made with garlic, nuts, cheese, and olive oil. This easy asparagus pesto puts seasonal asparagus front and center. Blended with garlic, lemon juice, Parmesan cheese, olive oil, and your choice of nuts or seeds, it’s bright, creamy, and packed with flavor.
I love using it on pasta, spreading it on toast, or pairing it with baked proteins like tofu or fish. It comes together quickly in a food processor and makes a simple, nutrient-rich sauce you’ll want to keep on repeat. This kind of flexible, veggie-forward recipe is what I reach for often as a flexitarian RD. It’s easy to prep, full of flavor, and simple to pair with whatever protein I have on hand.
Why I Love This Asparagus Pesto
There are so many reasons this asparagus pesto is a peso favorite. In addition to the following reasons, it’s simple, flavorful, and a fun way to highlight one of my favorite spring vegetables.
Great way to use a bunch of asparagus whether fresh from the market or sitting in the fridge
Perfect for leftover cooked asparagus that needs a flavorful second life
A unique twist on traditional pesto without any herbs or basil
Creamy texture from blended asparagus, Parmesan, olive oil, and nuts or seeds
Celebrates seasonal produce and brings fresh spring flavor to any dish
Seasonal Spotlight: Asparagus
Asparagus is one of the first signs of spring at the farmers market, and it’s one of my favorite veggies to work with this time of year. Whether you’re blending it into pesto or roasting it up for bowls and salads, here are a few reasons to enjoy it while it’s in season:
Best time to buy: Asparagus is at its peak from March through June. That’s when it’s the freshest, most flavorful, and widely available.
Budget-friendly tip: Seasonal asparagus is often more affordable, so it’s a great time to experiment with new ways to use it—like this pesto.
Local bonus: Buying in season means a better chance your asparagus is locally grown, which supports nearby farms and reduces the environmental impact of shipping.
Flavor matters: In-season asparagus has a naturally sweeter, more tender taste compared to out-of-season stalks, which can be tough or bland.
Meal prep tip: Make the most of asparagus season by roasting a big batch or doubling your pesto to use throughout the week in bowls, sandwiches, and snacks.
Ingredients For This Pesto
Fresh asparagus: The star of this recipe. Look for bright green stalks with firm tips. Trim the woody ends before cooking.
Garlic cloves: Adds depth and bold flavor. One or two cloves is plenty, but feel free to adjust to your taste.
Lemon juice: Brightens up the pesto and balances the richness of the cheese and olive oil.
Almonds: Add healthy fats, fiber, and a mild nutty flavor. Raw or toasted both work.
Almond tip:Raw or toasted almonds both work here, but be sure they’re fresh. Almonds can go rancid over time, if they smell sour or taste bitter, it’s time to toss them. For longer shelf life, store them in the fridge or freezer.
Parmesan cheese: Adds salty, umami-rich flavor and helps create a creamy texture. Choose a block and grate it yourself if possible.
Extra virgin olive oil: Adds richness and helps create that smooth, spoonable texture. Choose a brand you like and taste it before using.
Olive Oil Tip: It should taste fresh, slightly peppery, and pleasantly fruity. Since the flavor comes through in the final dish, using a good-quality oil makes a big difference.
How To Make Asparagus Pesto Recipe
Preparing this asparagus pesto is straightforward and takes about 20 minutes. Here’s how to make it:
Blanch the Asparagus:
Trim the woody ends from the asparagus spears and chop them into 1-inch pieces.
Bring a large pot of salted water to a boil.
Add the asparagus pieces and cook for 2–3 minutes until they turn bright green and are just tender.
Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve the vibrant color.
Optional: Toast the Nuts
While the asparagus cools, place your choice of almonds in a dry skillet over medium heat.
Toast them for 2–3 minutes, stirring frequently, until they’re lightly browned and fragrant. Be careful not to burn them.
Blend the Pesto:
Drain the cooled asparagus and place it in a food processor.
Add the toasted nuts, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of black pepper.
Pulse the mixture a few times to combine.
With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
If the pesto is too thick, add a tablespoon or two of the reserved asparagus cooking water to thin it out.
Adjust Seasoning:
Taste the pesto and adjust the seasoning as needed. You might add more lemon juice for brightness, extra Parmesan for richness, or a pinch of salt and pepper to enhance the flavors.
Add ins and Substitutions
Feel free to adjust this recipe based on what you have or the flavor you’re going for. Here are a few easy swaps and extras to try:
Asparagus cooking water: Helps thin the pesto and blend everything together smoothly.
Lemon zest: Adds extra brightness and citrusy flavor.
Fresh basil: Optional, but great if you want a more classic pesto profile.
Other nuts or seeds: Almonds work great here, but you can swap them for pine nuts, walnuts, sunflower seeds, or cashews. Pine nuts are traditional in pesto but tend to be pricey, so sunflower seeds or walnuts are more budget-friendly options that still add great flavor and texture.
Pecorino cheese: A saltier, sharper alternative to Parmesan that adds extra flavor.
Vegan option: To keep it dairy-free, use nutritional yeast or a plant-based Parmesan. You can also skip the cheese entirely, just add a little extra lemon juice, garlic, and nuts or seeds to boost flavor and richness. A pinch of salt can help balance the missing umami.
Olive oil substitute: Avocado oil can work in a pinch but will slightly change the flavor.
Want more greens? Spinach and arugula both blend well into the pesto without taking over the flavor. Totally optional, but a nice twist if you have some on hand.
Flavor Hack: If you’re trying something new, start by swapping just one ingredient at a time. That way, you can keep the flavor balanced while still making the recipe your own.
Serving Suggestions
This asparagus pesto is super versatile and works well in both warm and cold dishes. Here are some of my favorite ways to use it:
Cold pasta salad: Toss with cooked and cooled pasta, grape tomatoes, and mozzarella for a quick, fresh, and balanced meal. Try it with my Orzo Pesto Recipe!
Warm pasta sauce: Stir into freshly cooked pasta for a light, flavorful sauce. Add a splash of olive oil or reserved pasta water to adjust the texture.
Serving bowl: Serve in a small bowl as a dip or spread with roasted potatoes, crackers, sliced veggies, or toasted bread.
Sandwich spread: Use it in sandwiches or wraps for a vibrant, flavorful alternative to mayo or hummus.
Pro tip: Don’t stop there! This pesto is perfect for pizza, added into a salad dressing, in grain bowls, or drizzled on eggs!
Storage Suggestions
Fridge: Store your asparagus pesto in an airtight container in the fridge for up to 4 days. The texture stays creamy, and the flavor actually improves after a day as everything melds together.
Next day tip: This pesto is even better the next day, so don’t hesitate to make it ahead for pasta, toast, or sandwiches throughout the week.
Freezer: To freeze, spoon the pesto into an ice cube tray. Once solid, transfer the cubes to a sealed container or freezer bag. This makes it easy to pop out a portion when you need it, no defrosting required. This is a great way to add flavors to sauces, soups, and pasta.
Storage tip: If the pesto separates a bit in the fridge, just stir it before using. A small splash of olive oil or water can help bring it back to your desired consistency.
Dietitian Approved Recipe
As a registered dietitian, I love how this simple sauce delivers both flavor and nutrition. Asparagus is rich in folate, vitamin K, and antioxidants. Blended with olive oil, garlic, and almonds, it creates a creamy pesto that also provides a good source of fiber with about 3.5 grams in just 1/4 cup. That’s a solid boost, especially from a sauce.
Fiber is one of those nutrients most people don’t get enough of, but it plays a big role in digestion, heart health, and keeping you full and satisfied after meals. Adding more fiber-rich foods like this pesto into your routine is an easy way to support overall wellness.
So, whether you’re spreading it on toast, tossing it with pasta, or spooning it over a protein, this recipe makes it simple to add more veggies and fiber to your day. It’s a flexible, plant-forward option that fits beautifully into a flexitarian lifestyle.
This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.
Blend the pesto:
Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.
Add olive oil:
With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.
Adjust texture:
Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.
Season and serve:
Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.
Notes
This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.
Yield
This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use. That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.
Sweet Cream Mini Pancakes with Maple Peanut Butter Syrup
These mini pancakes are the perfect bite-sized treat for cozy mornings at home. Whether you’re gathering with loved ones for a weekend brunch or just treating yourself to a special breakfast, these fluffy sweet cream pancakes bring comfort, joy, and a touch of indulgence to the table.
Why You Should Make This Recipe
If you love homemade pancakes, this recipe is a must-try. These sweet cream pancakes are light, fluffy, and easy to make! I love this recipe because it is:
An Easy Breakfast: Quick to whip up with simple pantry ingredients.
The Perfect Size: Mini pancakes make breakfast much fun for the whole family.
Makes Leftover Pancakes: Store extras for busy mornings when you need a fast meal.
Homemade Pancakes are Better!: Better than any store-bought mix, with a light and fluffy texture.
It’s a Versatile Option: Make them mini, regular, or fun shapes to fit your craving.
Tools You May Need
Having the right tools makes this recipe even easier to prepare:
Mixing Bowls: One small, one large
Whisk: For mixing the batter smoothly
Measuring Cups & Spoons: For accurate ingredient measurements
Griddle or Skillet: To cook the pancakes evenly
Spatula: For flipping pancakes without breaking them
Ingredients for Mini Sweet Cream Pancakes
Dry Ingredients:
All-purpose flour: provides structure and a soft texture
Baking soda: helps the pancakes rise and brown evenly
Baking powder: adds additional lift for fluffier pancakes
Salt: enhances the overall flavor
Wet Ingredients:
Kefir: adds moisture, a slight tang, and beneficial probiotics
Heavy cream: creates a rich, tender crumb
Pure maple syrup: real maple syrup sweetens the batter and use it for topping
Eggs: bind the ingredients and add protein
Vanilla extract: adds warmth and depth of flavor
How To Make These Delicious Mini Pancakes
Keep in mind, if you would like to make full sized pancakes, this recipe works for those too!
Preheat Griddle: Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or non-stick cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and kosher salt.
Combine Wet Ingredients: In a medium bowl, whisk together eggs, kefir, whipping cream, maple syrup, and vanilla extract.
Mix the Batter: Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it’s okay if there are a few lumps in the batter.
Cook the Pancakes: Pour 2 tbsp of the batter for each pancake onto the non-stick skillet (I used a ¼ cup measuring cup and filled it about half way. Cook until bubbles form on the surface, this only takes 2 to 3 minutes. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve: Serve these fluffy pancakes with maple syrup, whipped cream, melted butter, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
Storage and Reheating Tips
Leftover pancakes? No problem! These mini pancakes store well for quick and easy delicious breakfast for another day.
Refrigerate: Store in an airtight container in the fridge for 2-3 days.
Freeze: Let pancakes cool completely, then layer them between parchment paper in a freezer-safe bag. Store for up to 3 months.
Reheat:
Microwave: Heat in 10-15 second intervals until warm.
Toaster Oven: Toast at 325°F for 5 minutes for a crispy texture.
Skillet: Warm on low heat for a couple of minutes per side.
Storage Tip: Freeze pancakes in individual portions for easy grab-and-go breakfasts!
Ingredient Substitutions & Variations
This recipe is super flexible, swap ingredients based on what you have on hand!
Dairy-Free: Replace kefir with dairy-free yogurt and heavy cream with coconut milk or almond milk.
Flour Options: Substitute with oat flour, whole wheat flour, or a 50/50 blend for added fiber and a heartier texture. You may need to adjust liquid slightly depending on the flour used.
Sweetener Swap: Use honey, coconut sugar, or agave instead of maple syrup in the batter.
Add Flavor: Enhance the batter with cinnamon, nutmeg, cardamom, or vanilla bean paste.
Boost Protein (My Favorite): Add a scoop of vanilla protein powder or 1–2 tablespoons of almond flour to increase protein and satiety. If you do, reduce the all-purpose flour slightly (start by removing 2–3 tablespoons) to maintain the right batter consistency.
Make These Small Pancakes a Balanced Meal
Pair these tiny pancakes with protein and fiber-rich sides for a well-rounded breakfast.
Protein Boost: Serve with Greek yogurt, cottage cheese, or chia pudding.
Healthy Fats: Top with my peanut butter syrup, almond butter, or a sprinkle of sunflower seeds.
Fiber-Rich Pairings: Add fresh fruit such as sliced apples, banana slices, or even a green smoothie on the side.
Savory Twist: Try these pancakes with fried eggs and crispy bacon for a sweet-and-savory combo.
Five Tips for the Perfect Pancakes
Properly Measure The Ingredients: Accurate measurements are crucial for successful pancake batter; use liquid cups for wet ingredients and measuring cups for dry to prevent over or under-measuring. These specialized cups ensure precision by accommodating the unique characteristics of each type of ingredient.
Avoid Overmixing: Don’t over-stir the batter; this can lead to tense, tough pancakes.
Proper Cooking Temperature: A Preheated pan is essential before cooking the pancakes. Too hot and the pancakes may brown too quickly and stay raw in the middle, however too low and they might become pale and lack the desired temperature. So, cook your pancakes on a medium to medium-high hot surface like a large skillet, electric griddle, or hot pan.
Wait For Bubbles: Wait for bubbles to appear on the surface of the pancake before flipping; this signals that the bottom is cooked and ready for flipping.
Serve Fresh Off The Griddle: Freshly cooked pancakes fresh off griddle offer enhanced flavor, lightness, and fluffiness. While cold pancakes may become dense with muted flavors.
Bonus Tip! Pour your batter into a clean squeeze bottle or piping bag for easy, mess-free pancakes. It’s perfect for making evenly sized minis and even more fun when you get creative with shapes. Try hearts, stars, snowmen and women, letters, or simple smiley faces with mini chocolate chips for a delightful twist or for special occasions! This is a great way to get kids involved or add a little extra joy to a weekend breakfast.
Like This Recipe? You Will Love These Other Breakfast Recipes!
Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, and kosher salt.
Combine Wet Ingredients
In another mixing bowl, whisk together eggs, kefir, whipping cream, maple syrup, and vanilla extract.
Mix the Batter
Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it's okay if there are a few lumps in the batter.
Cook the Pancakes
Pour 2 tbsp of the batter for each pancake onto the griddle (I used a ¼ cup measuring cup and filled it ~½ way. Cook until bubbles form on the surface. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve
Serve with maple syrup, whipped cream, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
Notes
Option to make normal sized pancakes. Use 1/4 cup batter when cooking. This recipe is a delicious waffle batter too!
How To Make Kimchi Ramen Noodle Soup: Easy and Vegan Recipe
As a self-proclaimed noodle lady, pasta and noodles have always been my go-to when I need a quick comfort meal. This recipe takes me back to my university days, when I’d doctor up instant ramen on a tight budget. I kept it simple, frozen veggies, tofu, and whatever seasonings I had on hand.
These days, I still love a cozy bowl of ramen, but I’ve upgraded it with homemade kimchi, scallion greens, a splash of sesame oil, and organic noodles. One of my favorite things about ramen is how easy it is to turn something basic into something deeply satisfying. With just a few pantry staples, bok choy, silken tofu, edamame, and a generous scoop of spicy kimchi, you can transform instant noodles into a rich, flavorful soup that feels like a hug in a bowl.
This recipe shows just how simple it is to elevate store-bought ramen with bold, crave-worthy ingredients.
Why Make Vegan Kimchi Ramen?
Big flavor with simple ingredients: Kimchi brings heat, tang, and depth to your broth without needing a long list of seasonings or sauces.
Plant-based and satisfying: This bowl checks all the comfort food boxes while keeping things totally vegan.
Quick and affordable: Great for busy nights or tight budgets. Most of the ingredients are pantry staples or easy to keep on hand.
Good for your gut: Thanks to the natural fermentation in kimchi, you’re getting a boost of probiotics in every bite.
Ingredients for Vegan Kimchi Ramen Noodle Soup
This soup is quick, cozy, and easy to customize based on what you have on hand. Here’s what I use and why it works so well.
Ramen Noodles There are a lot of great ramen options out there, so feel free to use what fits your needs and taste.
For a plant-based boost: I like Immi Ramen when I’m looking for something higher in plant protein and lower in sodium. It’s vegan, made without MSG, and fits well into a more nourishing, whole-food approach.
For bold flavor and chewy noodles: Nongshim Shin Ramyun is my go-to when I’m craving that classic spicy, savory flavor. It’s not vegan, but it’s a favorite for a reason.
Whatever ramen you choose, you can elevate it with fresh or frozen veggies, broth add-ins, and toppings that make it your own.
Kimchi Kimchi is the star of this soup. It brings spice, tang, and depth while offering gut-friendly fermented goodness.
I often use my homemade vegan kimchi, but when I buy it, I look for brands that are vegan-friendly and full of flavor. Some options I like:
Lucky Foods Seoul Kimchi
Mother-in-Law’s Kimchi
Nasoya Authentic Korean Kimchi
Vegetables This is a great clean-out-the-freezer meal. I usually toss in about 1/4 cup of frozen veggies per bowl.
My go-tos: corn, edamame, peas, or spinach.
You can also add sliced shiitake mushrooms, bok choy, or shredded carrots for more texture and nutrients.
Green Onions Scallions add freshness and a subtle bite. I stir some into the broth and scatter more on top just before serving.
Sesame Seeds and Sesame Oil These little additions go a long way. A sprinkle of sesame seeds and a drizzle of toasted sesame oil add nutty richness and depth.
Aromatic Oil I love finishing ramen with a touch of flavored oil. A swirl of chili crisp, garlic oil, or basil oil brings warmth and complexity. Choose whatever complements your mood and spice level.
Optional Protein Boosts For a more filling bowl, I often add a protein source. Here are a few flexible options:
Vegan: Cubed firm tofu, or shelled edamame.
Flexitarian: A soft-boiled egg or leftover roasted chicken.
Substitutions and Add-Ins For This Ramen Soup
Noodles: Use any kind of noodles: instant, rice, soba, udon, or high-protein options. Adjust the broth as needed.
Veggies: Swap in mushrooms, napa cabbage, bok choy, or bean sprouts if you don’t have frozen veggies.
Kimchi Alternatives: No kimchi? Try napa cabbage with a splash of vinegar and chili flakes.
Broth Options: Use less water for a richer broth. Add veggie broth, chicken broth, miso paste, or soup base.
Spice Boosters: Add extra kimchi, Sriracha, gochujang, red curry paste, or chili flakes for extra heat.
Flavor Enhancers: Fresh ginger, garlic, sesame oil, or a splash of kimchi juice add depth.
Protein Add-Ins: Top with soft tofu, edamame, or a soft-boiled egg if flexitarian.
How to Make Vegan Kimchi Ramen
This recipe is almost as easy as making plain instant ramen, with the added bonus of flavorful, healthy, and simple ingredients.
Step 1: Prepare the ramen: Cook your instant ramen according to the package directions. If you’d rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.
Step 2: Add frozen veggies: A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.
Step 3: Assemble the bowl: Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.
Step 4: Top with fresh kimchi: Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.
Step 5: Add your toppings: Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.
Ramen is Love & Dietitian Approved
I’ve been making instant ramen long before I discovered that cooking was my true passion. It all started with adjusting the flavor packets, then I moved on to adding veggies, protein, and eventually fresh herbs, aromatics, and some fancier toppings. Here’s one of my all-time favorite instant ramen combinations:
More Flavor Combinations
Miso & Seaweed: Stir in a spoonful of miso paste, add a couple of cloves of garlic for depth, and top with nori strips or sea kelp for an umami boost. For a unique twist, finish with a sprinkle of parmesan cheese.
Coconut & Lime: Add a splash of coconut milk and a squeeze of lime for a creamy, tangy twist.
Peanut & Chili: Stir in a spoonful of peanut butter and a dash of chili oil for a rich, spicy, and creamy broth.
For more details on how I create nutritious and delicious ramen dishes, check out my article Shin Ramen Hackswhere I talk about ways to upgrade your instant ramen.
½cupkimchi Homemade or your favorite store bought brand
¼cupfresh basil, julienned
2tsp sesame oilor chili oil
2tsp toasted sesame seeds
Optional Add ins
silken tofu, fresh spinach, sautéed mushrooms, sautéed bok choy, cilantro, chili oil/crisp, or fresh graded ginger.
Instructions
Step 1: Prepare the ramen
Cook your instant ramen according to the package directions. If you'd rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.
Step 2: Add frozen veggies
A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.
Step 3: Assemble the bowl
Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.
Step 4: Top with kimchi
Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.
Step 5: Add your toppings
Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.
Notes
Other vegan ramen brands include Annie Chun's, Mike's Mighty Good Craft Ramen, and Immi Instant Ramen. Check out this article by Peta on Vegan Ramen Options for more information. Note, I did not include water as an ingredient however, when you follow the ramen package instructions you will see how much water to include for cooking/ the broth. Option to swap out flavor packet for 5 cups vegetable broth with 2 tbsp soy sauce, 1 tsp of each garlic, onion, and ginger powder. Nutrition Facts vary based on the ramen noodles used.
Yakisoba Noodles are one of my favorite dishes to order at Japanese restaurants. One evening, I found myself craving them and decided to create my own version using inspiration from a few classic yakisoba recipes, plus whatever I had on hand in my kitchen.
When exploring new recipes, I love to learn from food bloggers and cookbook authors who have personal ties to the cuisine’s cultural roots. For this Vegan Yakisoba recipe, I drew inspiration from two incredible Japanese food bloggers, Namiko (Nami) and Lisa, whose recipes never fail to deliver authentic flavors.
Inspiration For This Yakisoba Recipe
Look for a more authentic Yakisoba experience (which includes ingredients like oyster sauce, Worcestershire sauce, and often meat), then check out this Yakisoba recipe by Namiko Hirasawa Chen. Nami’s food blog Just One Cookbook focuses on authentic and modern Japanese recipes.
Another fantastic food blogger is Lisa the voice behind Okonomi Kitchen. Her Yakisoba is 100% plant-based. Lisa uses her background which includes a lot of Japanese influences in her recipes and cooking. Fun fact, in Japanese Okonomi (お好み), translates to “how you like” or “what you like”.
Like Lisa and Nami, I hope this Yakisoba Noodle recipe inspires you to get into the kitchen to cook, play, and even go on a culinary adventure in the comfort of your own home.
The Ingredients: Vegan Yakisoba-Inspired Sauce
Homemade Yakisoba Stir-Fry Sauce is thick, savory, and slightly sweet, just the way it should be.
While traditional Yakisoba sauce often calls for oyster or Worcestershire sauces, it’s easy to create a delicious vegan version with a few simple swaps. With these key ingredients, you can make your own Yakisoba stir-fry sauce at home that’s every bit as flavorful as the classic.
Here’s a breakdown of the essential ingredients that bring this vegan Yakisoba sauce to life:
Soy Sauce and Apple Cider Vinegar: These two ingredients create a tangy, umami-rich base, mimicking the flavor of Worcestershire sauce. While I use apple cider vinegar, you could also use rice vinegar or rice wine vinegar for a slightly sweeter, more delicate tang.
Onion, Garlic, Ginger Powder, and Cinnamon: These spices add depth and warmth to the sauce. They’re commonly used to create the bold, balanced flavors found in traditional Yakisoba sauces.
Mushroom Sauce: Instead of oyster sauce, mushroom sauce brings an earthy, umami-rich flavor. It pairs perfectly with mushrooms in the Yakisoba noodles. You can also use vegan or vegetarian oyster sauce as an alternative.
Date Syrup: Yakisoba sauce is known for its sweet-savory balance. I prefer date syrup for natural sweetness, but you can also use sugar, honey, or maple syrup. Adjust the sweetness to your taste.
Ketchup: A classic ingredient in traditional Yakisoba sauce. I like to use no-added-sugar ketchup to keep it wholesome while still delivering that tangy, slightly sweet flavor.
The Ingredients: Vegan Yakisoba-Inspired Noodles
Noodles: I don’t usually have yakisoba noodles on hand, and they’re hard to find unless I order them online or drive over an hour into Portland. Lots of recipes use ramen noodles as a shortcut, but I usually reach for what I already have. Barilla Protein+ Spaghetti is my go-to, it’s not traditional, but it works well and adds a nice protein boost to this vegan stir-fried noodle dish.
Veggies: Typical vegetables in a Yakisoba recipe might include cabbage, onions, bean sprouts, and carrots. In this recipe, I use what I had in my kitchen due to seasonal availability. Luckily for me, mushrooms are available year-round because I purchase from Columbia Mushroom Company, a small business growing mushrooms in the Columbia Gorge.
Mushrooms: Yakisoba typically includes meat such as chicken, pork, or fried ham. Rather than meat, I like to use mushrooms, because the mushrooms pair oh so well with the mushroom sauce, an ingredient in the Yakisoba sauce. Some mushrooms that would work well include shiitake mushrooms, oyster mushrooms, and portabella mushrooms.
Greens: For this recipe, I used “braising greens” from the farmer’s market. Choose whatever seasonal greens are available such as spinach, cabbage, or kale.
Scallions (green onions): You could use yellow onions, white onions, scallions, or even shallots in this recipe.
Optional: Garnish with some toasted sesame seeds, sliced red bell pepper.
How to Make this Vegan Yakisoba-Inspired Noodle
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the Barilla Protein Spaghetti according to package instructions until al dente.
Drain the pasta, reserving 1/4 cup of pasta water, and set aside.
Step 2: Make the Yakisoba-Inspired Sauce
In a small bowl, combine the soy sauce, apple cider vinegar, mushroom sauce, date syrup, ketchup, onion powder, garlic powder, ground ginger, and ground cinnamon.
Whisk the ingredients until smooth. Taste the sauce and adjust for sweetness or tanginess as needed. Set aside.
Step 3: Sauté the Veggies
Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat.
Add the sliced shiitake mushrooms and sauté for 3-4 minutes, stirring occasionally, until browned and tender.
Add the white parts of the scallions and cook for 1-2 minutes, allowing them to soften.
Add the spinach and cook for 1-2 minutes until wilted.
Step 4: Combine Pasta & Sauce
Reduce heat to medium. Add the cooked spaghetti to the skillet with the sautéed vegetables.
Pour in the Yakisoba-inspired sauce from the small bowl and add the reserved 1/4 cup of pasta water. Toss everything together, ensuring the pasta is evenly coated in the sauce.
Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pasta.
Step 5: Garnish & Serve
Remove from heat and sprinkle with the green parts of the scallions.
Serve hot and enjoy your savory-sweet Vegan Yakisoba-Inspired Protein Pasta
For an extra boost of flavor and texture, you may add additional chopped scallions, sesame seeds, or fresh herbs as a garnish. For a heartier meal, try adding sautéed or baked tofu coated in the Vegan Yakisoba sauce, it’s a delicious way to make this quick and easy dish even more satisfying.
Optional Add Ins and Substitutions
Add-Ins
Take your Vegan Yakisoba-Inspired Protein Pasta to the next level by adding extra veggies, protein, and garnishes for more flavor, texture, and nutrition. Here are some tasty add-ins to try:
Bump up the veggies
Red Bell Peppers: Add a pop of color and sweetness. Sauté them with the mushrooms for a vibrant, crisp-tender bite.
Baby Corns: Slice them in half and toss them in with the mushrooms for a hint of sweetness and crunch.
Bok Choy: Add baby bok choy or chopped bok choy for a tender, leafy addition. Toss it in just before the spinach to prevent overcooking.
Snap Peas: Add snap peas for a bright, fresh crunch. Sauté them with the scallions for just a minute or two to keep them crisp.
Seaweed Flakes: Sprinkle seaweed flakes on top just before serving for a boost of umami flavor and extra nutrients.
Favorite Plant-Based Protein: You can swap tofu for your favorite plant-based protein, such as tempeh, seitan, or a store-bought plant-based “chicken” alternative.
Substitutions
If you don’t have the exact ingredients on hand, no problem! Here are some simple swaps to make this recipe work with what you have:
Barilla Protein Spaghetti → Fresh Ramen Noodles or Yakisoba noodles for a more traditional Yakisoba feel.
Apple Cider Vinegar → Rice Vinegar for a more authentic, subtly sweet tang in the sauce.
Shiitake Mushrooms → Use button mushrooms, cremini mushrooms, or your favorite variety of mushrooms.
Firm Tofu → Swap it for your favorite plant-based protein, like tempeh, seitan, or a meat alternative.
The Best Noodle Recipe Tips
Want to make the most flavorful, perfectly textured Vegan Yakisoba-Inspired Protein Pasta? Here are some of the best tips to ensure your dish turns out amazing every time:
Cook Pasta Until Al Dente
If using spaghetti or other dry pasta, be sure to cook it until al dente. It will finish cooking in the sauce, soaking up all that savory-sweet flavor.
Sauté in Stages
Cook heartier veggies (like mushrooms and red bell peppers) first. Delicate greens like bok choy and spinach should be added later to avoid overcooking.
Get the Sauce Right
Use a small bowl to mix the Yakisoba sauce before adding it to the pan. This ensures all the flavors are evenly distributed. Adjust the sweetness and tang to taste by adding a little extra date syrup or rice vinegar.
Garnish Like a Pro
Top with fresh spring onions, chopped scallions, sesame seeds, and seaweed flakes for added crunch, flavor, and visual appeal. This finishing touch makes the dish feel like restaurant-quality Yakisoba.
Dietitian Approved Ingredient: Protein Pasta
As a dietitian who trains for endurance races and follows a mostly plant-based diet, I’m always mindful of my protein intake. One of my favorite ways to boost my daily protein is by using protein pastaand Barilla Protein+ is a go-to option.
These noodles are high in protein (10g per 2oz serving) and fiber (4g per serving) and are 100% plant-based. Plus, they hold up beautifully in stir-fries, unlike rice noodles, which often fall apart.
The sturdy texture makes them perfect for dishes like this Yakisoba-Inspired Protein Pasta.
How I Boost My Protein Intake
Here are a few ways I incorporate extra protein into my meals:
Supplementing smoothies, oatmeal, and baked goods with protein powder
Mixing half chickpea pasta with half plain pasta in pasta salads, stir-fries, and soups
Using protein pasta like Barilla Protein+
For this recipe, I chose Barilla Protein+ to ensure every bite is packed with protein, fiber, and hearty texture, all essential for supporting my training and recovery.
This Quick Vegan Yakisoba recipe is a variation of one of my go-to weeknight meals, a noodle stirfry, ready in under 30min, with a ton of veggies! I use protein noodles for extra protein and the firm noodle does not break apart during the flash fry!
1lbscooked barilla protein+ spaghetticooked per packaging instruction. See recipe notes.
1tbspavocado oil
2cupsliced shiitake mushrooms
2cupsspinachor other greens mixed or alone like kale, collards, bok choy, cabbage
1/3cupchopped scallion greens
Yakisoba Inspired Sauce
3tbspsoy sauce
3tbspapple cider vinegar
2tbspmushroom sauce
2tbspdate syrupor maple syrup
1tbspketchup
1tsponion powder
1tspgarlic powder
1tsp ground ginger
1/4tspground cinnamon
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the Barilla Protein Spaghetti according to package instructions until al dente.Drain the pasta, reserving 1/4 cup of pasta water, and set aside.
Step 2: Vegan Yakisoba Inspired Sauce
In a small bowl, combine the soy sauce, apple cider vinegar, mushroom sauce, date syrup, ketchup, onion powder, garlic powder, ground ginger, and ground cinnamon.Whisk the ingredients until smooth. Taste the sauce and adjust for sweetness or tanginess as needed. Set aside.
Step 3: Sautee the Veggies
Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat.Add the sliced shiitake mushrooms and sauté for 3-4 minutes, stirring occasionally, until browned and tender.Add the white parts of the scallions and cook for 1-2 minutes, allowing them to soften.Add the spinach and cook for 1-2 minutes until wilted.
Step 4: Combine Pasta & Sauce
Reduce heat to medium. Add the cooked spaghetti to the skillet with the sautéed vegetables.Pour in the Yakisoba-inspired sauce from the small bowl and add the reserved 1/4 cup of pasta water. Toss everything together, ensuring the pasta is evenly coated in the sauce.Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pasta.
Step 5: Garnish & Serve
Remove from heat and sprinkle with the green parts of the scallions.Serve hot and enjoy your savory-sweet Vegan Yakisoba-Inspired Protein Pasta
Notes
Noodles: Cook the noodles per package instructions. This step can be done a day or two in advance if making bulk noodles for the week. Option to use Yakisoba noodles, regular spaghetti, or other wheat long noodle of choice. However, I find the protein noodles work really well in a noodle stir-fry. They are hearty and do not break apart easily. Garnish: For an extra boost of flavor and texture, you may add additional chopped scallions, sesame seeds, or fresh herbs as a garnish.Added Protein: For a heartier meal, try adding sautéed or baked tofu coated in the Vegan Yakisoba sauce, it’s a delicious way to make this quick and easy dish even more satisfying.
