Rachael Ray’s Soba Primavera is a Vegan Masterpiece

Rachael Ray’s Soba Primavera is a Vegan Masterpiece

Rachael Ray’s Soba Primavera is great for any season, a vegan diet is one that many of us live by. Her soba primavera is filled with umami flavors to tickle your taste buds such as using spring veggies such as fava beans, peas, and mushrooms.

Read on to get the recipe for Rachael Ray’s Soba Primavera

CelebNFood247.com has the latest from Rachael Ray who has written 22 books and is a household name. She is most known for her talk show cooking series during the afternoon where she shows food lovers delicious recipes to make at home.

Rachael Ray’s last cookbook, “Everyone is Italian on Sunday” is one of the best books for good old Italian food cooking. The superstar and TV chef makes everything

Ray makes dishes for all with so many varieties that you should give a recipe a try. We at CelebNFood 247.com wanted to share this delicious Vegan dish that is utterly delicious.

This is what you will need for 4 servings:

  • ¾ pound hen of woods mushrooms (aka maitake mushrooms)
  • 2 shallots thinly sliced
  • Cooking spray
  • Salt and pepper
  • 3 tablespoons safflower, canola or peanut oil
  • 10-12 asparagus spears trimmed and thinly sliced on bias
  • 1 cup blanched and peeled fava beans or spring peas
  • 1 bunch spring onions or scallions, sliced on bias, whites and greens separated
  • 1½ inches ginger root, grated or finely chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon rice wine vinegar or yuzu
  • 2 tablespoons mirin or sake
  • About 3 tablespoons tamari, soy sauce or liquid aminos
  • 1 (12 ounces) package soba noodles
  • 1 bunch rainbow chard or flat-leaf kale, stemmed and sliced into thin ribbons, or spring lettuces, shredded
  • 2 teaspoons sesame oil
  • 2 tablespoons toasted sesame seeds

Here is how to prepare Rachael Ray’s Soba Primavera:

Preheat oven to 450˚F. Pull mushrooms into thin florets and combine with shallots, then spray or drizzle with oil to coat and season with salt and pepper. Roast 20-25 minutes to crispy, tossing and turning midway.

Heat water to boiling (about 4 quarts) for soba and season water with salt once boiling.

Heat a large nonstick skillet or wok over high heat, add oil, 3 turns of the pan, and stir-fry the asparagus 2-3 minutes. Reduce heat a bit and add favas or peas, scallion whites, ginger, and garlic, then toss another minute or 2. Add the vinegar or yuzu, mirin or sake, and soy sauce or substitute. Reduce heat to simmer.

Cook soba 1 minute less than package directions. Add soba to sauce and vegetables and wilt in the greens. Drizzle the soba with sesame oil and toss with green onion tops. Serve Soba Primavera in bowls topped with crispy hen of woods mushrooms and shallots, and garnish with sesame seeds.

You see it is easy, delicious, healthy and does not take up too much time to prepare. Vegan or not this is one to try!


About the author

Theron Davidson

Theron Davidson aka Terror is an avid Foody who loves good food, good places to eat and good atmosphere.

If you're gonna eat, it better be deliciously meaningful and EVERY bite must counts. Just saying!