Hey y’all! Let’s whip up some delicious VEGAN Birria Ramen today. I was craving both Birria and ramen, so I decided to merge them into one delightful dish. 🌱

Birria has gained immense popularity over the last few years, but it has always been a staple in many Mexican households. Traditionally made with goat meat, I opted for a veganized version using jackfruit and oyster mushrooms. You can use any vegan chicken substitute for this recipe. 🌱

I recommend boiling the brine off of the jackfruit before cooking with it. Simply boil it in seasonings of your choice for 20 minutes. Remember to use young green jackfruit instead of the sweet ripened version. 🌱

The peppers and veggies used in this recipe are 5 Guailijio, 2 Ancho, and 5 Arbol, chipotle peppers, onions, garlic, and tomatoes. 🌱

For spices, you’ll need cinnamon, peppercorns, bay leaves, and coriander. Seasonings include salt, pepper, vegan chicken bouillon, oregano, cumin, and vinegar. 🌱

First, you’ll char the veggies and then add enough water to cover the bottom. Bring the peppers and veggies to a boil, add everything under spices, and let it simmer for 30 minutes. 🌱

Once the mixture cools down, you’ll remove the cinnamon and bay leaves. Transfer it to a blender along with equal parts liquid and blend until smooth. Strain the mixture and remove all the seeds, then add it back to the water. 🌱

Finally, you’ll season it with everything under seasonings and let the mixture simmer for an additional 15 minutes. 🌱

Pair it with your favorite vegan protein and ramen noodles, and voila! You have yourself a delicious vegan Birria Ramen. 🌱

#vegan #plantbased

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