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This Dump and Bake Veggie Ramen Casserole bakes ramen noodles, mixed vegetables, and tofu together in a savory and spicy broth to leave you with a meal that’s as comforting as a bowl of ramen soup. Vegan, Oil-Free, Gluten-Free Option.
Quick, easy, and budget-friendly dinners don’t get much better than this Dump & Bake Veggie Ramen Casserole. Ramen noodles, mixed vegetables, and tofu are smothered in a savory-spicy broth, then baked until the noodles are bouncy and the veggies are tender. Finish it off with a few tasty toppings and there you have it—the comfort of a bowl of ramen in a 30-ish minute casserole!
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A Cozy and Fuss-Free Weeknight Dinner
There is no shortage of dump-and-bake casseroles on my blog, but this Vegan Ramen Casserole is one of the simplest. Even easier to make but just as flavorful and comforting as a real bowl of ramen, it smothers fresh or frozen vegetables, tofu, and ramen noodles in flavorful broth made from pantry staples. Let it do its thing in the oven for about 25 minutes, serve with plenty of toppings, and enjoy!
Like my 20-Minute Ramen Noodle Stir Fry and this Cooked Ramen Noodle Salad, this easy vegan casserole just goes to show you that a $1 packet of ramen can go sooo far.
Ingredients for Veggie Ramen Casserole
This easy weeknight dinner takes the goodness of a bowl of ramen and puts it into a dump-and-bake casserole, all thanks to less than 10 budget-friendly ingredients. Most of them may be in your kitchen already:
- Broth: we need a liquid base to help cook and soften the noodles, which is where this tasty broth—made from water, tamari or soy sauce, hoisin sauce, sriracha, and garlic cloves—comes in. The ramen soaks up its savory and spicy-ish flavors as it bakes to leave you with noodles that are as soft and bouncy as they are delicious.
- Ramen Noodles: slurpable, bouncy, and chewy ramen noodles are the star of this easy vegan casserole. Gluten-free brown rice and millet ramen noodles are what I like to use, but any variety or brand will work. Just remember to discard the flavor packets before you get started.
- Tofu: cubed super firm tofu gives this casserole some sneaky plant protein. Extra firm tofu is a good option if you need a substitute.
- Mixed Vegetables: any mix of fresh or frozen vegetables you would normally toss in vegetable ramen or a stir fry would be a perfect fit for this recipe. I like to use a mix of fresh carrots, bell peppers, mushrooms, broccoli, and snow peas. If using frozen vegetables, make sure to thaw them ahead of time.
- Toppings: just like the Japanese noodle dish, this ramen casserole isn’t complete without the toppings. Sliced green onions, toasted sesame seeds, a drizzle of sesame oil, and chili oil are all tasty options, but there are even more to choose from in the Serving Suggestions below.
How to Make a Vegan Ramen Casserole
- Whisk the water, soy sauce, hoisin sauce, sriracha, and garlic together in a large bowl. Set aside.
- Spread the ramen noodles across the bottom of the casserole dish, then add the veggies and tofu on top. Pour the broth evenly over the noodles, veggies, and tofu.
- Partially cover the dish and bake the casserole for 20 minutes. Uncover the dish and gently mix the noodles and veggies. Continue baking until the remaining broth is absorbed by the noodles.
- Garnish the casserole with green onions, then serve hot with your desired toppings. Enjoy!
Caitlin’s Cooking Tips
- Cover the casserole dish to help the noodles fully cook and soften. You want to trap most of the steam but leave a bit of an opening for evaporation. I like to partially cover the casserole dish with a baking sheet but a half layer of foil works, too.
- Keep an eye on the noodles. They won’t be fully submerged in the broth for those first 20 minutes but the steam should help them soften. After removing the cover, check and see where the noodles are at and toss everything together to help the noodles out of the broth finish cooking. Don’t walk too far away from the oven so you can make sure they aren’t overcooking or still crunchy (add a splash of water or vegetable broth to the dish if this is the case).
Serving Suggestions
It’s this vegan ramen casserole to the rescue on the nights when you don’t feel like cooking or when all you want is something simple (without skipping the flavor). If you’re up for it, you can prepare a few simple side dishes while you’re waiting for it to finish in the oven. I’d recommend pairing it with this Roasted Garlic Sesame Broccoli or this Smashed Cucumber Salad. Both are just as quick and easy!
Once it’s out of the oven, serve your veggie ramen in bowls and layer on the toppings! Sliced green onions are always a must and you can get creative with the rest. Chili crisp, sesame oil, crumbed nori sheets, toasted sesame seeds, bamboo shoots, or bean sprouts would make this casserole feel like a real bowl of ramen.
If you’re looking for more easy vegan casserole recipes, you’ll also love this Chickpea Curry Casserole, this Dump & Bake Teriyaki Tofu Rice Casserole, and this No-Boil Baked Vegan Mushroom Stroganoff. Don’t forget to check out these 13 Vegan Dump & Bake Casserole Recipes as well!
How to Store Leftover Ramen Casserole
The leftover ramen casserole will keep in an airtight container in the fridge for up to 4 days. Freezing is not recommended.
Reheat as much veggie ramen as you plan on eating in the microwave or pop the partially covered casserole dish back in a 350ºF oven for 15 to 20 minutes or until warmed through.
Substitutions and Variations
- Gluten-Free Option: Use gluten-free ramen noodles and tamari in the broth.
- Extra Protein Boost: Replace 1 cup of the mixed vegetables with frozen and thawed shelled edamame for a protein boost.
- Less Spicy Option: If you’re sensitive to spice, make the broth with only 1 tablespoon of sriracha to start. Give it a taste and continue to add more sriracha until it’s as spicy as you can handle.
- Bake the Tofu: It takes slightly longer but you’re welcome to bake the tofu cubes for a meatier and slightly crispy texture. Follow the instructions from my Crispy Tofu Recipe, then add the baked cubes to the casserole after removing the cover.
Recipe FAQs
Yes, you can pack the cooked casserole into individual airtight containers if you want to make this for meal prep. Just know that the longer they sit, the more the noodles will soften.
I haven’t tested it, but thin rice noodles, shelf-stable udon noodles, or spaghetti might work as a substitute for ramen noodles. Keep in mind that rice-based noodles will cook faster than wheat-based noodles, so walk too far from the oven and try not to overcook them.
Other than ramen soup, you can use ramen noodles in stir fry, pad thai, salads, and other noodle soups.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Veggie Ramen Casserole (Dump & Bake)
Ingredients
For the Broth:
- 4 cups water
- 1/4 cup tamari or soy sauce
- 2 tablespoons hoisin sauce
- 1-2 tablespoons sriracha
- 5 cloves garlic minced
For the Casserole:
- 4 packets ramen noodles* seasonings discarded
- 1 16 ounce super firm tofu, fine dice
- 4 cups mixed vegetables* thawed if frozen
- 3-4 green onions sliced; for garnish
- Other toppings suggestions: sesame oil chili oil, sesame seeds, etc
Instructions
- Prep: Preheat the oven to 350F and set a 9×13” casserole dish aside.
- Broth: Add the water to a large bowl or measuring cup. Add in the soy sauce, hoisin sauce, sriracha, and garlic. Whisk well, until evenly distributed and the hoisin sauce is completely dissolved. Set aside.
- Layer the Casserole: Spread the ramen noodles evenly across the base of the casserole dish. Sprinkle the tofu evenly on top, then sprinkle the veggies on top as well. Use tongs or clean hands to evenly distribute the veggies and tofu to create an even layer on top of the noodles. Pour the prepared broth evenly over the noodle and veggie mixture.
- Bake: Cover the tip of the casserole dish with a baking sheet to prevent some evaporation. Bake covered in the middle rack of the oven for 20 minutes.
- Mix: Remove the casserole from the oven and uncover. Use tongs to separate the ramen noodles, mixing them gently with the tofu and vegetables.
- Bake: Return the casserole to the oven; bake for an additional 10 to 15 minutes, until most or all of the broth has been absorbed by the noodles.
- Serve & Store: Sprinkle the green onions evenly over the casserole. Serve warm as-is, or topped with sesame oil or chili oil (as desired). Store any leftovers in the refrigerator in a sealed container for up to 4 days.
Recipe Video
Recipe Notes
- Mixed vegetables: I like to use a variety of vegetables including carrots, bell pepper, mushrooms, broccoli, and snow peas. You can choose to use a bag of frozen mixed vegetables, or use a combination of whatever vegetables you have in the fridge.
- Gluten-Free: Use gluten-free tamari and soy sauce, and gluten-free rice noodles instead of wheat noodles; proceed with the recipe as written
This is an easy and tasty dinner meal! The sauce was delicious. I used fresh veggies and will cut those a little thinner next time. And there will definitely be a next time!
So glad, Kat!