Vegan Lagman, a vegan take on a traditional spiced noodle and vegetable soup eaten in Uzbekistan and throughout Central Asia.
Serving Vegan Lagman
Lagman is a versatile soup that can be made with any vegetables you want. Feel free to use whatever is in season for you or whatever you have leftover in the fridge. You could even add something like tempeh or tofu to up the protein levels.
Serve the soup in a bowl over the noodles with a generous helping of fresh coriander or a herb of your choice. We always have soup with bread on the side to soak up the broth. We have a recipe for an Uzbek style bread that’s great to serve with Lagman.
- 2 tablespoons olive oil
- 1 medium aubergine diced
- 2 tablespoons olive oil
- 250 g mushrooms
- 2 onions diced
- 5 cloves garlic minced
- 2 tomatoes diced
- 1 teaspoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ½ star anise
- ½ teaspoon cracked black pepper
- 1 tablespoon tomato paste
- 1 large carrot diced
- 1 red bell pepper diced
- 2 bay leaves
- 1 litre vegan beef stock or vegetable stock
- 2 medium potatoes diced
- 400 g tin chickpeas drained and rinsed
- Chinese style noodles for 4
- 10 g fresh coriander roughly chopped
- Prepare all the vegetables by dicing them into similar sized pieces, around 2cm cubes. The mushrooms can be quartered.
- Heat 2 tablespoons of olive oil in a pan over medium-high heat. Once hot add the diced aubergine with a pinch of salt and cracked black pepper and fry until golden on all sides, around 3 minutes. Remove the aubergine from the pan and drain any excess oil. Reserve for later.
- In the same pan, the aubergine was cooked in, add more olive oil so there are roughly 2 tablespoons in the pan. Keeping the heat on medium-high, preheat the oil before adding the mushrooms. Fry the mushrooms until their moisture has been released and cooked off and the mushrooms are golden around the edges. This will take around 4 minutes.
- Once the moisture from the mushrooms has cooked off add the diced onions with a pinch of salt and cook them with the mushrooms until starting to turn translucent and soft, around 4 minutes.
- Add the garlic and cook until fragrant, around 1 minute.
- Add the diced tomatoes and cook until they are falling apart and the mixture is quite dry but not burning, around 4 minutes.
- Now add the spices and tomato paste and stir to coat everything while continuing to cook for a further 1 minute.
- Now add the diced carrot, red bell pepper and bay leaves to the pan with the stock. Mix together then bring to a boil before turning the heat down to a gentle simmer. Cover the pot with a lid and simmer for 10 minutes.
- Once the soup has been simmering for 10 minutes add the potatoes and continue to simmer for a further 10 minutes.
- At this stage check, the potatoes and carrots are almost fully cooked and also check for seasoning. You might need to add more salt depending on how salty your stock is. I had to add a further ½ teaspoon. Once you are happy with the seasoning add the reserved diced aubergine that was cooked earlier and the drained chickpeas. Continue to cook for 5 minutes until the chickpeas are heated through.
- When the soup is cooked turn off the heat then in a separate pan cook the noodles. Follow the packets instructions.
- Serve the soup in a bowl over the freshly cooked noodles with the fresh coriander sprinkled over. Make sure to pick out the bay leaves and the star anise.