Vegan Homemade Noodle Recipe

When heading into my first plant-based Thanksgiving there was one recipe I knew I had to figure out because it holds my beloved Thanksgiving tradition, noodle making with my family.  I have posted before about how my family gets together on the Wednesday before Thanksgiving every year to make my Grandma Racer's Homemade Noodles. The problem in that her recipe has not only egg, but a chicken based broth as well.  So I rolled up my sleeves and was determined to come up with the most delicious Vegan Homemade Noodle Recipe.



When I say this recipe has all the great flavor my Grandma Racer brought to the table, I mean it.  My Vegan Homemade Noodles are perfection and I can't wait to share this recipe with you so...


Let's Get Started!


For this Vegan Homemade Noodle Recipe you are going to need a few simple ingredients:


For the Noodles:
  • 3 cups All Purpose Flour
  • 1 cup Water
  • 1 tsp Sea Salt
  • 1/2 tsp Pepper
For the Broth:
  • 8 cups Vegetable Stock
  • 2 cups Water
  • 2 Carrots, diced
  • 2 Stalks of Celery, diced
  • 1 Onion, diced
  • 1 Tbsp Chicken-less Boullion (optional)
  • 1 Tbsp Dried Parsley
  • 1 tsp Garlic Powder
  • Salt and Pepper, to taste
  • 1 Tbsp Cornstarch
Making noodles is literally one of the easiest things you can do to take your holiday meal to the next level and these Vegan Homemade noodles are no exception.  It IS a little time consuming, but well worth it.  


To being, put your flour into a large mixing bowl.


Add your salt, 


Pepper, 


and water to the flour. 


Using a fork mix the ingredients together until it forms a dough.  


Next, gently use your hand to knead the dough.


Your dough will be ready when it looks like this.


Cover the dough with a towel. 


Allow it to rest for 30 minutes. 


Now we are ready to roll it out!  

Place come flour on your counter to prevent your noodle dough from sticking. 


You are going to roll your noodle dough out to 1/4 inch thick.  

In my opinion this is the PERFECT thickness for a homemade noodle because Grandma Racer said so. 

Once you have rolled out your dough you are going to allow it to dry out for 6-8 hours, flipping occasionally.  


After the noodle dough has had ample time to dry out, you are going to roll it up into a cigar.  


Now cut the noodle dough cigar into thin strips.  


Unroll the strips and place them on a baking sheet.  Allow them to dry over night.  



Now that our noodles are dried, let's get to making that perfect broth.

To begin you are going to sauté the carrots, onion, and celery for 2-3 minutes.  


Now add the vegan chicken-less bullion, garlic powder, parsley, salt, and pepper.  

Stir until all the vegetables are coated and cook for 1 minute to reconstitute the oils in your spices.  

If you can't find the vegan chicken-less bouillon, just add a 1/4 tsp turmeric for color.  


Next add the vegetable stock and water to the pan.  


Bring to a boil.


Your noodles have been drying all night and are ready to cook.  

Look at how amazing they look.  I would like to add that from this point you could put these in a freezer bag and freeze them.  This recipe is great to make ahead.  


Add the noodles to the pot and cook for 15-20 minutes until al dente.  


Now combine 2 Tbsp cornstarch with a little cold water and add to the Vegan Homemade Noodles.  

Simmer until the broth starts to thicken.  


And there you have it, a stunning pot of Vegan Homemade Noodles that will be a real crowd pleaser on your holiday table! I have to say out of all the recipes I came up with this year I am most proud of this one and I hope it becomes a tradition for your family as well!

And as always...

Happy Reading, Happy Eating, and Happy Living, 
~The Kitchen Wife~


Yield: 6-8
Author: Mandee Pogue
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Vegan Homemade Noodle Recipe

Vegan Homemade Noodle Recipe

Making noodles is one of the easiest things that you can do to really take any meal to the next level and these Homemade Vegan Noodles hit the spot.
Prep time: 24 HourCook time: 20 MinTotal time: 24 H & 20 M

Ingredients

  • For the Noodles:
  • 3 cups All Purpose Flour
  • 1 cup Water
  • 1 tsp Sea Salt
  • 1/2 tsp Pepper
  • For the Broth:
  • 8 cups Vegetable Stock
  • 2 cups Water
  • 2 Carrots, diced
  • 2 Stalks of Celery, diced
  • 1 Onion, diced
  • 1 Tbsp Chicken-less Boullion (optional)
  • 1 Tbsp Dried Parsley
  • 1 tsp Garlic Powder
  • Salt and Pepper, to taste
  • 1 Tbsp Cornstarch

Instructions

For the Vegan Homemade Noodles
  1. Place the flour into a bowl.
  2. Add the salt, pepper, and water to the bowl.  Stir with a fork until a dough forms. 
  3. Use your hand to gently knead the dough until the flour all comes together into a ball. 
  4. Cover and let sit for 30 minutes. 
  5. Cover your counter surface with flour and roll out to about a 1/4 inch thick.  
  6. Allow the the dough to dry for 6-8 hours, flipping occasionally. 
  7. After you have allowed the dough to dry, roll it into a cigar and cut into thin strips.  
  8. Unroll the strips and place them on a baking sheet to dry overnight.  
For the broth
  1. Place a large pot over medium/high heat. 
  2. Once the pan is hot add the carrot, onion, and celery.  Sauté for 2-3 minutes. 
  3. Add the vegan chicken-less bullion, garlic powder, parsley, salt, and pepper to the pot and stir until all the vegetables are coated and cook for 1 minute.
  4. Add the broth and water.  Bring to a boil.
  5. Add the noodles and cook for 15-20 minutes until al dente.
  6. Serve and Enjoy!

Notes:

If you do not have access to vegan chicken-less bullion, just add a 1/4 tsp of turmeric for color.


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