Butternut Squash Vegan Ramen (Instant Pot + Stovetop)
Serves 4
10 mins prep
11 mins cook
21 mins total
This quick & easy autumn-inspired vegan ramen bowl is filled with nutritious and delicious butternut squash for a creamy texture and comforting flavor. Whether using rice, traditional ramen, or miracle a.k.a. shirataki noodles, this gluten-free vegan ramen dish can be made in an Instant Pot pressure cooker or on the stovetop for a super healthy and delicious noodle bowl of goodness!
Instant Pot Instructions
Press the saute function button on the Instant Pot pressure cooker. Add coconut oil, onion and whole cloves to the pot. Saute for 5 minutes, or until onions are turning translucent. Press cancel button.Add butternut squash, water/broth and spices. Place lid on Instant Pot, set vent to the sealing position. Cook on manual high pressure for 6 minutes.
Release pressure after 5 minutes.
Stir in vinegar or lemon juice.
Using an immersion blender or a blender, blend contents of pot until smooth.
Salt to taste.
Place pre-prepared noodles in a bowl. Cover with butternut squash broth, top off with toppings of choice. Enjoy!
Stovetop Instructions
Heat oil in a pot over medium heat.Saute onion and cloves in oil.
Pour in broth/water, butternut squash, and spices.
Turn heat to high, bring to a boil, cover, reduce to simmer.
Simmer for 7-11 minutes or until the squash is fork-tender.
Blend until smooth. Add vinegar or lemon juice.
Salt to taste.
Pour over pre-prepared noodles and top as you desire.
Enjoy!
