By Laurel Kazanjian

Have you ever tried to create something you’ve seen on Pinterest, whether it be a recipe or a DIY home project, and it just didn’t work out? I feel like most of us have by now! 

I often turn to Pinterest for meal ideas, when I’m not looking on VeganZine of course, but plenty of times these Pinterest recipes have failed. However, one of my many failed Pinterest recipes turned out better than I expected!

As I was scrolling through Pinterest a noodle dish caught my eye: Thai Red Curry by @DamnDelicious. This dish included chicken but I typically try to tweak any recipe that I like to veganize it. I went ahead and pinned it and added the ingredients to my shopping list. 

Making this soup in the summer, in a 3rd floor Boston apartment, was my first mistake. Then I realized that I was missing the red curry paste, my second mistake. Instead I had bought roasted red chili paste. However, I continued with the recipe and when push came to shove the final product was delicious. My partner, my unofficial taste tester, joked that this was most likely better than the original recipe. Low and behold I made the same recipe a few days later as intended and he was right, I liked my Pinterest fail a whole lot more!

I’m not a fan of long intros on recipes so let’s get to it. My simple mistake turned out to make a delicious meal, and dare I say better than the original.

INGREDIENTS:

  • ½ – 1 block of Extra Firm Tofu (Depends on preference)
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 cups of mushrooms (Or preferred vegetable)
  • 1 yellow onion
  • 3-4 tablespoons roasted red chili paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium vegetable broth
  • 1 (13.5-ounce) can coconut milk
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon vegan fish sauce*
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • ¼ cup – ½ cup fresh cilantro leaves, chopped
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice


INSTRUCTIONS:

  1. Cut 1 full onion to your liking and  saute over medium heat until slightly more than translucent
  2. Add 2-3 cloves of garlic, cook until fragrant
  3. Add vegetables of choice, let cook depending on the vegetable. NOTE: will cook more when the broth is added
  4. Add 3 tbsp Thai red chili paste and  1 tbsp of Ginger
  5. Add 6 cups of vegetable broth and 1 can of coconut milk*
  6. Cover and bring to a boil then lower and simmer for 10-15 minutes
  7. Meanwhile, boil water to cook noodles and prep tofu
  8. Once done simmering, mix in 2 tsp brown sugar, 1 tbsp vegan fish sauce
  9. Remove from heat, add cilantro, basil and lime juice 
  10. Prepare bowls with cooked noodles and  tofu 
  11. Pour hot soup over and enjoy!

NOTES:

  1. If you prefer less of a coconut taste, use only half of the coconut milk
  2. Recipe reads rice noodles but Udon noodles are a great add, whatever your preference! 
  3. Fish sauce can be omitted if you don’t have it or soy sauce is a great substitute at a 1:1 ratio
  4. I’ve made this recipe with only one box of vegetable broth (4 cups) because  I didn’t read the recipe in full. It was still delicious but if you want more leftovers, use the full 6!


Meet the author:

Laurel considers herself a foodie at heart. She started leading a fully plant based diet in January 2020 but has dabbled between being a vegetarian and pescatarian for 5+ years. For her, it’s always been about her love for animals.

Laurel works in the events world and sees everything as an experience! Specifically when it comes to food, she looks at dining out at your favorite restaurant with friends, standing in line at a festival to grab fries, exploring a new city and learning their culture or planning your snacks for super bowl Sunday-  all an experience!! She looks at food as a way to share and gain experiences.

She loves finding new restaurants, hunting down donuts shops, experimenting with new recipes and learning about intersectionality. You can follow her foodie journey on Instagram @foodieintraining_