Vegan Birria Ramen

 Birria Ramen — but make it plant-based! 🌶️🍜

Bold flavors, smoky chiles, tender mushrooms, and protein-packed tofu — all in a rich, cozy broth. Oh, and it’s ready in 2 minutes in the Instant Pot. Who said healthy can’t be comforting?

✨ You deserve food that fuels you and tastes amazing.

Spicy Vegan Birria Ramen (Instant Pot)

Ingredients

Produce:

• 2 bay leaves

• 4 dried California chiles

• 4 dried Chile de Árbol

• 2 dried Guajillo chiles

• 1 bunch fresh cilantro

• 6 garlic cloves

• 2 tsp garlic powder

• 1 dried Pasilla chile

• 2 lbs oyster mushrooms

• 1 block tofu, pressed and cubed

• 1 large white onion (halved)

• 1 small white onion (diced, for topping)

• Fresh lime wedges

Canned Goods:

• 8 cups vegetable broth

• Ramen noodles of your choice

• 1 can Diced tomatoes

Baking & Spices:

• 1 tbsp dried Mexican oregano

• 1/4 tsp allspice

• 1/2 tsp ground cinnamon

• 1 tsp kosher salt

Instructions

1. Prepare the chiles: Remove stems and seeds from the dried chiles.

2. Sauté: In the Instant Pot on sauté mode, cook onions, garlic, and chiles for a few minutes until fragrant.

3. Blend: Transfer tomatoes, chiles, onions, garlic, and spices to a blender with 1 cup of Broth. Blend until smooth.

4. Pressure cook: Add the sauce back into the Instant Pot with the remaining broth, mushrooms, bay leaves, oregano, and tofu (if using). Cook on high pressure for 2 minutes and quick release.

5. Assemble: Cook the ramen noodles separately. Pour the broth over the noodles and top with fresh cilantro, diced onions, and lime wedges.