Gochujang Recipe Vegan

These Spicy Vegan Gochujang Noodles are ready in 30 minutes and pack the perfect amount of heat & creaminess. These are comfort in a bowl.

If spicy noodles are your thing, then you need to try these Spicy Vegan Gochujang Noodles! They are packed with garlic, have a creamy sauce that is spiced up with gochujang paste and served with plenty of green onion & chili oil. You need to try them!

One of the best parts of this recipe is that everything is made in one pot! Boil some water and cook your noodles. I used tagliatelle, but you can use spaghetti, linguine or rice noodles. Just be sure to slightly undercook them so that they can finish cooking in the sauce.

Easy Vegan Gochujang Sauce

Drain the noodles (reserving some of the cooking water) and place the empty pot back on the stove. Melt some vegan butter and cook down chopped shallots, garlic & a serrano pepper – you can omit the serrano for less spice. Sprinkle in a good amount of pepper and sauté for a few minutes.

Add in the gochujang paste and tomato paste. Cook for another minute or two, then add broth and non-dairy cream. Bring to a boil, lower the heat and add the noodles & reserved pasta water. Toss for a few minutes.

This is why you want to undercook the noodles. As you toss them, they will continue to cook and absorb the sauce.

Gochujang Noodles — Zestful Kitchen

Once the noodles have absorbed the sauce and are completely cooked it is time to serve – easy, right? I like to top mine with LOTS of green onion and chili oil.

I usually buy my chili oil from the store, but you could also make it from scratch by heating some sesame oil in a skillet and frying red pepper flakes in it for about 60 seconds.

These noodles are incredibly easy, so tasty and pack some heat. If you are super sensitive to heat, you can also omit the serrano, use less gochujang paste and skip the chili oil.

Korean Gochujang Vegan Buffalo Wings

If you made these Spicy Vegan Gochujang Noodles I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!

*It will look like the sauce is super thin, but as you continue to toss the pasta it will absorb the sauce. This is why it is important to undercook the pasta. 

Calories: 418 kcal , Carbohydrates: 72 g , Protein: 12 g , Fat: 9 g , Saturated Fat: 2 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 4 g , Trans Fat: 0.03 g , Sodium: 104 mg , Potassium: 348 mg , Fiber: 3 g , Sugar: 7 g , Iron: 1 mg

Vegan Gochujang Pasta

10 Ingredients or Less 30 Minutes or Less Dinners Asian Inspired Bowls Entrees Fall Recipes Lunch One Pot Meals Pasta Recipes Winter RecipesBaked vegan gochujang cauliflower wings with a sweet and spicy mayo dip. They’re so addictive, full of umami flavour and the perfect appetiser!

These wings are korean inspired and gochujang is the base to this recipe . Gochujang is a fermented chilli paste that is sweet, spicy and tangy. It is made up of glutinous rice, red pepper flakes and fermented soy beans.

The red chilli gives it its bright red colour and spice. It’s a great ingredient to have in the pantry, you can add it to just about anything for a kick of flavour and spice!

Gochujang King Oyster Mushrooms

You should be able to find it in most large supermarkets or asian supermarkets. I get this one, which you can get from Sainsburys or Amazon.

For sweetness, we are using agave syrup. It works well as a honey alternative, you can sub for maple syrup if you have this instead. Agave is a more affordable option and I always have some in the pantry.

You’ll need to use rice vinegar, don’t sub it for ordinary vinegar, it’s not the same. It’s made from fermented rice and a key ingredient in Asian cooking, another great ingredient to have on hand.

Cheesy Vegan Gochujang Udon Noodles

You can use sesame or toasted sesame oil but toasted sesame oil add a greater depth of flavour. A little goes a long way.

Cut or break into bite sized florets. A medium cauliflower should make around 25-30 pieces. Make sure they are similar in size.

Get your batter ready. Whisk the flour, milk, salt and pepper in a bowl until it is similar to a pancake batter.

Gochujang Kimchi Tofu Salad

Line two baking sheets with parchment paper. Taking a floret at a time, dip it in the batter and make sure it is well coated. Let any excess batter drip off ( find it easiest rest it on a fork) and place on the tray. Repeat until they are all coated.

Prepare the sauce by mixing all the ingredients in a bowl. After 20 minutes in the oven, use a pastry brush to coat the wings.

Pop back in the oven for 5-10 minutes. If you have extra sauce left over you can pour over after 5 minutes and cook for a further 5 or toss the wings in it after they come out.

Gochujang Cauliflower Wings (vegan Gluten Free)

As always if you make these vegan gochujang cauliflower wings be sure to leave me a comment, rate this recipe and tag me onInstagram. I love seeing all your photos of my recipe recreations!

Hi, is there any prep you can do in advance, for example can we do the first bake earlier in the day and then coat with the sauce and bake when ready to eat? Thanks in advance.

Hi Sunny, thanks for your comment. I haven't actually tried this but I think it should work okay. I would do as you said but reheat for 5-10 minutes without the sauce then add it and cook for another 5-10. Hope it works out! Tamsin xo

Gochujang Tofu Bowls

I made this last night. It was a big hit.So easy! I will definitely be making it again! The best cauliflower wings I've had by far 👌

Hi Wendy, I haven't tried it as I don't own an air fryer. I think it will probably work, readers have had success with my other cauliflower wing recipes. Tamsin xoDo you remember my recent post for vegan katsu curry? If you recall, it was inspired by my frustration at eating a very mediocre version of that dish while out. Well, the story behind this recipe is pretty much the same. One evening, we came across a little, independent place in the centre of town that, alongside an omni menu, promised to serve an impressive selection of vegan versions of many Asian classics.

We were excited and hoping to finally find a place were we can dine out more regularly, but as soon as the dishes arrived and we tasted them, our excitement wore off. I had a vegan bibimbap, which was so uninspiring that I almost wanted to have a cry.

Vegan Gochujang Tofu — The Global Vegetarian

This classic Korean dish of ‘mixed rice’ is typically packed with texture and flavour, but this was anything but. Oh well. I guess you won’t know until you try. I decided to turn a negative into a positive and to make my own.

The most surprising thing is that a bibimbap is not hard to make at all. It typically consists of several raw and cooked elements brought together by the smoky and spicy Gochujang sauce made with Korean chilli peppers. This Korean pre-cursor to a trendy ‘buddha bowl’ should really have it all. It’s filling, delicious and well balanced if done well. Traditional versions feature short grain rice (like sushi rice, for example), but I went for a more nutritious brown rice in this case.

Like other dishes made of disparate ingredients that only get unified once the sauce gets stirred through, this dish is a perfect candidate for ingredient batch prepping in advance. Handy if, like me, you get so wrapped up in work that you often lack time to think about lunch. Actually, I am lying, I work with food, so I always have time to think about lunch, but a bit of forward planning for the days when I’m photographing is a real life saver.

Creamy Red Pepper Gochujang Spaghetti (vegan)

If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!

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This Korean Gochujang Tofu is baked until crispy perfection and coated in a sweet and spicy gochujang sauce. It's easy to make and a perfect high-protein weeknight dinner!

Gluten Free Vegan Gochujang (korean Chili Pepper Paste)

After posting many tofu recipes on the blog, I am considering myself an expert in the field. From Eggplant Tofu to Tofu Fajitas, to Teriyaki Tofu, it's safe to say that I've cracked the code to making tofu taste good.

This Gochujang Tofu will be your new favorite recipe to