Fall Vegetable Ramen

Ramen soup has been a part of my life for probably 20 years now. Maybe not the healthiest of all options, but my love for the soup started in college, in addition to sandwich maker concoctions, Chef Boyardee, delivery pizza with a side of Icehouse or Natty Light beer. Hey, I was on a limited budget and didn't have time to cook a fancy meal nor afford the craft beer, don't judge me!

20 years later, I have found a love for cooking and also trying new recipes or in this case, cooking Ramen the appropriate way, as opposed to draining the broth and adding butter and cheese to the noodles!

As many of you know, we have gone back to a vegetarian diet. So I was excited to subscribe to a new meal subscription kit that features delicious and easy to make vegan recipes, Purple Carrot.

Our first Purple Carrot box arrived and the recipes we chose were the Fall Vegetable Ramen, General Tso's Tofu and Mushroom Bourguignon. Yes, that last one is bringing out my inner Julia Child...

If you're not familiar with Purple Carrot, here's how it works. They offer two plans:

EACH BOX IS AN OPPORTUNITYto learn and experience something new!

Your weekly delivery includes:

  • Easy-to-read recipes.

  • Fresh, high-quality, and perfectly portioned ingredients.

  • Tips and tricks to up your game in the kitchen.

  • Plus, we love sending occasional special offers from leading vegan brands.

You also have the option to "skip" weeks if you only want to try it out to see if you like it or if you don't want weekly deliveries.

So let's get started with our first recipe, the Fall Vegetable Ramen recipe. You can alter the ingredients and the amounts based on your desired serving size. This recipe is for 2 people. Side note, we used carrots instead of the butternut squash.

Let me know if you try this recipe and how you like it! Get $30 OFF your first subscription HERE and use coupon code: carrot30


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