Vegan Creamy Mushroom Ramen

One of the best things about this mouth watering dish is that it can be made from all vegan ingredients and is one of the most popular vegan recipes in the world! The vegan cream pie recipe was originally developed and served at the World Fair of Food and Health in Barcelona, Spain in 1970.

There it was also made with a non-dairy base and it has been called the original vegan cream pie recipe because of its nutritional content which is high in protein but also contains very little saturated fat! And the fact that you can eat this filling and delicious dessert without any guilt!

Vegan Cream Pie is such a versatile dish that I decided to create a few variations of the original recipe. These are: Vegan Mushroom Pie, Cheddar Cheese Sauce, Mushroom and Leek Pie, and Buffalo Chicken Biscuit.

Each variation is a smorgasbord of fun! It also allows you to enjoy all of these great recipes without ever having to worry about eating a non-vegan meal!

If you try any of these recipes, you won’t regret it, and you will definitely come back for more! A few words about Vegan Creamy Mushroom Ramen, since many of you might not be familiar with this delicious vegan recipe.

It’s pretty simple actually, vegan cream pie is made from soy milk and mushroom puree, which are ground, mixed together and cooked in a non-stick pan. If you have a vegan or vegetarian friend or family member that is not used to vegan foods, then this could be a great place for them to start. Some good recipes can be found online if you do a little digging.

Vegan Creamy Mushroom Ramen

Recipe by TiffanieCourse: LunchCuisine: asianDifficulty: Easy


Prep time


Cooking time



This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients!


  • 1/2 Tbsp cooking oil

  • 4 oz. baby bella mushrooms

  • 1.5 cups vegetable broth

  • 1 handful fresh spinach

  • 1 package ramen noodles (discard seasoning)

  • 1/2 cup coconut milk (canned)

  • Optional Garnishes
  • 1 green onion, sliced

  • 1 Tbsp chili garlic sauce or sriracha


  • Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
  • Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.
  • Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.
  • Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.

Reference : budgetbytes.


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