Creamy Miso Vegan Ramen

There’s nothing quite like a comforting, miso vegan ramen after a long, busy day. This recipe is full of robust flavors and ingredients. It is surprisingly simple to make and sure to please a crowd.

miso vegan ramen

I’ve always been leery of making soups. I don’t know why, because literally every soup I’ve ever made comes out amazingly easy. With the incorporation of fresh spices and ingredients, it’s sure to come out delicious! This ramen was no exception; it was so simple and satisfying – just what I needed after a looong, tiring week.

Don’t let the simplicity fool you, though. This soup is full of exciting flavors: miso provides an umami flavor, fresh garlic and ginger infuses into the broth for a refreshing zing, and tahini adds a wonderful touch of creaminess. And what’s not to love about noodles?! I really love this miso vegan ramen recipe since as long as you have the broth prepared, you can really add any of your favorite vegetables and toppings. I chose bok choy, tofu, and corn as my main additions. Equally as great would be mushrooms, carrots, or even some bean sprouts. Get creative with your favorites!

I used udon noodles because I personally love the thickness of udon, but use whatever you can find in your local area! If you can find fresh ramen, great! If not, feel free to use any noodle such as brown rice noodles, soba noodles, or whatever is convenient.

miso vegan ramen

This creamy miso vegan ramen recipe is part of a collaboration I did with Veggie Rose. She created two versions of a cold ramen recipe – teriyaki ramen and spicy ramen. Head over to her page for more ramen deliciousness! If you try any of the recipes, let us know! You 100% should. Not 99%. 100%.

Creamy Miso Vegan Ramen

Serves: 2

  • 2 bundles ramen noodles


  • 6 ox extra firm tofu
  • 2 TBSP soy sauce
  • 1/2 tsp powdered garlic

Bok Choy

  • 2 heads baby bok choy
  • 1 TBSP chia oil (or sesame oil, grapeseed oil, etc)


  • 2 garlic cloves, minced
  • 1/2 TBSP chia oil (or sesame oil, grapeseed oil, etc)
  • 4 cups vegetable broth
  • 1 TBSP soy sauce
  • 2 TBSP miso paste
  • 1 TBSP tahini
  • 1 tsp grated ginger


  • 1/2 cup corn (frozen or fresh)
  • 1/4 cup kimchi radish
  • 1/4 cup scallions, diced
  • furikake (or sesame seeds)
  1. Boil a pot of water, and cook the noodles in the water according to the package. It should take 4-5 minutes to cook. Remove, strain, and quickly run cold water over the noodles to prevent any further cooking. Set to the side for later.
  2. Drain the tofu and press out as much water as possible. Cut into cubes, and create a single layer of tofu in a pan sprayed with nonstick spray. Add the soy sauce and powdered garlic, and cook the tofu over a medium heat for 7-10 minutes. You want to keep a close eye on this and rotate the tofu once its undersides are browned. Repeat for all edges. This step, if done meticulously, will create a great crisp edge on the tofu exterior. Once ready, remove and set to the side for later.
  3. Cut the bok choy through its vertical center (total of 4 pieces), and place face down in the pan you just used. Add the chia oil and cook on a medium heat for 4-5 minutes until the bok choy has a nice sear on its open face. Remove and set to the side for later.
  4. Prepare the broth. In a pan, add the garlic and oil. Let the garlic sautee for 1-2 minutes, until it become aromatic and slightly softened. Then add the vegetable broth and bring to a boil. Once boiling, reduce to a simmer. In a small bowl, mix together the soy sauce, tahini, miso paste, and ginger. Pour into the simmering broth and stir to combine. Let simmer for 1-2 minutes, and then it’s ready! The broth will look creamy and cloudly – that’s good!
  5. Combine all of your ingredients amongst 2 serving bowls. It’s best to combine in this order – noodles, tofu, bok coy, corn, and kimchi. Then add the broth until the rest of the bowl is full. This hot broth will warm up your ingredients. Garnish with scallions and furikake.

Learn healthy, plant-based eating in 6 weeks from me.

Peanut Butter Cheesecake Brownie Cups – 6 DELICIOUS VEGAN PEANUT BUTTER RECIPES

Do not fret, these truly decadent cheesecake brownie cups are here to complete your day. These bite-sized brownies have that perfect exterior brownie crust and are filled with a sweet, smooth peanut butter cream. Trust me, you deserve this vegan, gluten free, and refined sugar free treat.

This recipe is part of a collection of 6 peanut butter themed recipes by some really great bloggers. Why peanut butter? Well. 1 – Why NOT peanut butter? 2- March is National Peanut Month! Celebrate with us by making some vegan peanut butter treats!! The other 5 recipes are at the end of this post.

Let’s break down this sweet, sweet dessert layer by layer. The base is a rich, decadent brownie perfect for transporting deliciousness to your mouth. The texture is great because the exterior is lightly crisp while the interior remains dense and satisfying. It can’t get any better than that for a brownie.

cheesecake brownie cups

Now, the next layer is the peanut butter cheesecake filling. Each component just gets better and better, I swear. This filling is creamy and thick. First you’re hit with the creaminess, and then you’re left with the nutty flavor of the peanut butter. I could eat bowls of this filling. Andddd…I probably will. Right now. Good idea Kim.

cheesecake brownie cups

Lastly, these scrumptious peanut butter cheesecake brownie cups are topped off with crushed peanuts and a healthy chocolate drizzle. The flavors and texture combine to provide a purely magical experience. I love that these are miniature cups. They make for an easy, small burst of sweet to cure any craving. The catch 22 with that, though…is that then I’m like “well, it was small. I can have another. And another. Just one more?” and then lo and behold… They’re literally all gone. All of them. Whoops.

cheesecake brownie cups

These decadent peanut butter cheesecake brownie cups are vegan, gluten free, and refined sugar free. They are a perfect bite-sized treat to end your day on a high note. :)

If you’re looking for more amazing peanut butter recipes for National Peanut Month, check out the other 5 vegan recipes at the end of this post. Every single recipe is to DIE for.

Peanut Butter Cheesecake Brownie Cups

Makes: 10

Brownie Cups

  • 1/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 cup vegan butter, softened
  • 1/4 cup natural cane sugar
  • 1 TBSP ground flax seeds + 3 TBSP water
  • 1/2 tsp vanilla extract

Peanut Butter Cheesecake

  1. Preheat the oven to 350 F. In a medium sized mixing bowl, combine the flour (use a gluten free flour blend if needed!), cocoa powder, and baking powder. Set to the side.
  2. In a small bowl, whisk together the butter and sugar. Once it is mixed and has a whipped texture, stir in the flax egg (ground flax + water) and vanilla extract.
  3. Slowly combine this wet mixture with the dry mixture that was set to the side.
  4. Once fully combined, spray a mini cupcake tray with nonstick spray. Pour the brownie batter amongst 10 cupcake molds. Bake at 350 F for 13-15 minutes, until a toothpick comes out clean and the tops are firm.
  5. Remove the tray from the oven, and use the back of a small spoon to create a small crater on the top of every brownie cup while still warm. You will fill this with the cheesecake mixture later. Let the brownie cups cool for 10-15 minutes.
  6. While the brownies are cooling, make the cheesecake filling. Lightly stir together the powdered peanut butter (such as pb2) with water. It won’t be fully mixed; this is okay. Add the cream cheese and stevia packet, then use a handheld immersion blender or whisk to mix everything together. It should be fairly thick and whipped like a cheesecake is.
  7. Fill each brownie cup with the peanut butter cheesecake filling. Enjoy!

5 More Delicious Vegan Peanut Butter Recipes

  1. Chocolate Chunk Coconut Peanut Butter Oatmeal Cookies from Love Me, Feed Me

  2. Peanut Butter Blondie Brownies from Healthy Helper

  3. Peanut Butter Banana Chai Scones from Athletic Avocado

  4. Raw Peanut Butter Banoffee Tarts from Choosing Chia

  5. Peanut Butter Chunk Nice Cream from Feasting on Fruit

Learn healthy, plant-based eating in 6 weeks from me.

Vegan Strawberry Crepes (gf, healthy)

Oh CREPE! It’s Monday again. How about these vegan strawberry crepes for consoling? Yes please. I had too much fun slow-poking over the weekend just playing Zelda and other miscellaneous Switch games and like. Responsibilities hit hard today. Not to mention the time change!! Is it acceptable to sleep at 5 pm? Cool. Great.

I just got this flour called “ener-g egg replacer” and it worked flawlessly in this recipe! I’m excited to play more with this recipe and that flour. I really like the texture of it. I was able to get them really thin instead of thick and pancake-y.

I topped these sweet vanilla crepes with strawberries, coconut, cocoa stevia syrup, and black bean brownies. What would you top yours with?! Soo many choices I’m overwhelmed by options.

This recipe is vegan, gluten free, sugar free, and oil free! Enjoy with a clear conscious :) and go on with your bad self.

vegan strawberry crepes

Vegan Strawberry Crepes

Serves: 1

  • 1/4 cup all purpose flour (use gluten free flour if needed)
  • 1 TBSP egg replacer
  • 1 stevia packet
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • ~1/2 cup almond milk

In a small bowl, mix together the flour, egg replacer, stevia, and baking powder. Once evenly mixed, slowly stir in the almond milk and vanilla extract until a thin batter is formed. You may need more or less than 1/2 cup almond milk; you want it thinner than pancake batter but thicker than water (obviously). Once ready, spray a large skillet with nonstick spray and pour your batter in, moving around evenly so that the entire base of the skillet is thinly coated. Cook in a low heat until the crepe is cooked (1-2 minutes), flip, and cook another minute. Depending on the size of your skillet, you may need to repeat this process another 1-2 times to make a total of 1-3 thin crepes.


Learn healthy, plant-based eating in 6 weeks from me.

Vegan Tuna Fried Rice (gf)

I bet you never imagined you could enjoy vegan tuna fried rice, huh? This simple, 7-ingredient recipe yields a satisfying meat-free version of the enormously favorite Chinese classic. This dish is also gluten free, dairy free, and oil free.

vegan tuna fried rice

Fried rice is pretty awesome. You get to enjoy the amazingness of rice, while also getting veggies sorta kinda not really. The veggies are there…but really they’re an afterthought. The main star here is the rice. It’s flavorful, aromatic, and best of all – easy. Just throw things in a pan and go!

Because of that, this recipe is pretty versatile. If you don’t want to use vegan tuna, you can definitely sub it out for another protein source such as seitan, tofu, TVP, you name it! I really enjoyed the flavors that the vegan tuna brought to this recipe, but ultimately the protein source is trivial.

vegan tuna fried rice

I made this as a portion of my lunch meal prep for a week, but this would also be fit to serve two people as an entrée. It’s great topped with nutritional yeast, by the way. If you make this gluten free, oil free, vegan tuna fried rice, let me know! I love when you share reviews and pictures with me!

Vegan Tuna Fried Rice

Serves: 4

  • 1/2 cup brown rice, dry
  • 1 garlic clove, minced
  • 6 TBSP veganegg powder (mixed in 1 cup cold water)
  • 1 bag frozen peas/carrots blend (approx. 2-2.5 cups)
  • 1 can vegan “tuna” (drained)
  • 3 TBSP tamari (or soy sauce)
  • salt and pepper, to taste

Cook the rice as instructed by its packaging. Spray a large skillet with nonstick spray, and sautee the garlic on a medium heat for 1-2 minutes. Then add the veganegg liquid and frozen vegetables. Let this cook for 7-8 minutes as you would with non-vegan scrambled eggs. Once scrambled, add the cooked brown rice, “tuna”, tamari, and salt/pepper. Reduce the heat of the stovetop and let the dish cook on low for 1-2 minutes, continuously stirring in order to evenly mix ingredients together. Remove from skillet, and serve!

Learn healthy, plant-based eating in 6 weeks from me.

The Fluffiest Vegan Coconut Donut (gf)

How cute and happy is this vegan coconut donut, especially for having its face devoured? This baked cake donut can be enjoyed guilt-free. It is entirely vegan, sugar free, oil free, and can be made gluten free!

vegan coconut donut

I decided to make this baked cake coconut donut after recently visiting a local donut shop in Atlanta, and craving them still. If anyone is in the area, have you been to Revolution Donuts? It was my first time going this month, aaaand…I’ve now been twice in two weeks. I find that funny because I’ve never been a donut person. Even during my overweight, teen years…I just. Meh. The smell and grease just always has been off-putting to me. That repulsion just got worse during my orthorexia time since I was used to plain vegetables. I remember a college professor bringing in dozens and dozens of donuts for our 200+ student lecture class, and almost throwing up from the smell. Literally. So I come back to say…I’ve never been a donut person. But now I find that once I get over the smell and start eating one…it’s good!! The last donut I had was over a year ago in Portland at Voo-Doo Donuts and it was just okay. But these donuts…at Revolution…changed something within me. I feel enlightened.

I initially wanted to go because I saw they had some vegan choices online. But walking in, I realized they have an almost entirely vegan menu! It’s amazing. That first visit, 12 of the 13 flavor options on display were vegan. My initial reaction was “oh god oh god how can I choose just 1 or 2?!?!” Nick’s response – “get a dozen.” Well then. That’s a simple fix, considering there’s exactly a dozen vegan donut flavors. You don’t have to tell me twice. I’m spoiled.

One of my favorites from those donuts was a moist, fluffy coconut baked donut. So I decided to recreate my own, healthy version. I am happy. I decided to decorate it as a coconut kitty because…me. In a nutshell. This vegan coconut donut is fluffy, moist, and sugar free! There are no oils used either. Enjoy!

The Fluffiest Vegan Coconut Donut

Serves: 1

Donut Batter

  • 1/4 cup spelt flour (or oat flour or buckwheat flour if gluten free)
  • 1 TBSP almond flour
  • 3/4 tsp baking powder
  • 5-7 coconut liquid stevia drops
  • 1/4-1/3 cup almond milk


First, mix the dry batter ingredients (spelt flour, almond flour, and baking powder). Then slowly add the almond milk while mixing until a batter consistency forms. Once thick, add the coconut stevia drops and mix. Pour the batter into the mold of a donut tray and bake at 350F for 16-18 minutes.

Make the icing by mixing the soy yogurt and coconut drops. Ice your donut, then top with shredded coconut. Enjoy!

Learn healthy, plant-based eating in 6 weeks from me.

Healthy Red Velvet Mugcake (vegan, gf)

Looking for a quick sweets fix without the time or hassle? This single-serve, 1 minute healthy red velvet cupcake is exactly what you need right now! This sweet, scrumptious treat is completely vegan, gluten free, and sugar free!

healthy red velvet

If I could describe life in one word right now it’d probably be…blurry. Or fast. Or exhausting. Or whirl. Something along those lines. Needless to say…that means my food choices can subsequently be described as “lazy.” I meal prep my lunches for the week on Sundays (ensures I eat my veggies in the busy blur!), I basically have the same breakfast every day, and then the remaining dinner + snacks are quickkk and super easy. I just can’t be bothered to get as creative as I used to. Which is okay but also sad because food has always been my creative outlet. I just really miss baking.

What I can do that’s semi-baking but not really – are mugcakes!! They are pretty versatile since you can top or stuff them with aaaanythingggg. For a while I have been hooked on my double chocolate cupcake. Like…4 ingredients?! Yes gimme. But I’ve been playing with flavors lately, and I really like this red velvet flavor!! The texture is so light, sweet, and satisfying. Not only that, but this healthy red velvet cupcake gives me an excuse to lather cream cheese all over. Mmmmm.

But forreal. I don’t handle busy very well. I mean…I handle it. I get stuff done. I’ve always thrived on stress. But the problem is…my fibromyalgia does not handle busy very well. Busy equals less sleep and no alone/down time. Pair that with an introvert that needs a lot of alone time….no bueno. My pain has been flaring this week as a result. Mehhh. And the dilemma with that is during a flare I need vegetables and whole foods the most to feel best. But I’m too busy to always cook fresh foods in these moments D; first world problems, I know. But. Yeah.

healthy red velvet

“Kim you should cook up some stir fry veggies.” “Yeah I should Kim but…I really want a healthy red velvet cupcake.” “Yeah but whole foods.” “But….cupcake?” “You right you right. Do it.”

At least it’s healthy! :D That consoles my guilt. That and the fact that it’s absolutely delicious. Try out this recipe and let me know what you think!!

Healthy Red Velvet Mugcake

Serves: 1

  • 1/4 cup buckwheat flour (or spelt flour or oat flour)
  • 1 TBSP almond flour
  • 1/2 TBSP unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1 stevia packet
  • 3-4 drops red foot dye (or beet powder)
  • 1/4 tsp vanilla extract
  • 1/4 cup almond milk (or water)

Mix all of the ingredients in a small bowl. Microwave in the bowl or two silicon cupcake molds for 45-60 seconds. Top with dairy free cream cheese and enjoy!!

Learn healthy, plant-based eating in 6 weeks from me.