Vegetarian Miso Ramen
Ingredients :
1⁄2 tbsp sesame oil or other cooking oil1 clove garlic2 tsp ginger4 cups vegetable broth1 tbsp tamari2 eggs200 g ramen noodles or 2 packages instant ramen, noodles only1⁄2 cup shredded kale6 shitake mushrooms sliced (or cremini mushrooms sliced)2 tbsp miso paste1 green onion sliced
Sticky miso aubergine traybake
Ingredients :
2 aubergines, halved lengthways2 tsp sesame oil1 ½ tbsp white miso1 tbsp mirin½ tbsp honey250g pouch cooked brown rice2 tsp sesame seeds2 spring onions, finely sliced
Miso Roasted Aubergine, Edamame and Brown Rice Salad
Ingredients :
½ cups Brown Rice1 cup Shelled Edamame1 whole Aubergine (eggplant)1 Tablespoon Miso Paste2 teaspoons Olive Oil, Divided¼ whole Red Onion1 clove Garlic½ Green Chili142 grams Stir Fry Vegetables2 Tablespoons Soy Sauce1 Tablespoon Brown Rice Vinegar
Crispy Teriyaki Tofu
Ingredients :
3 tablespoons vegetarian teriyaki sauce2 green onions, chopped1 tablespoon sherry1 teaspoon minced garlic1 teaspoon Sriracha sauce0.5 teaspoon ginger paste5 tablespoons cornstarch1 (14 ounce) package extra-firm tofu, pressed and cut into slices2 tablespoons olive oil
Vegetarian Sushi
Ingredients :
* 2 tsp honey dijjion mustard* 1 tsp milk* 1 tsp mirinfor the sushi rice* 1 cup of sushi rice* 1 cup water* 2 tsp sesame seed* 2 tbsp rice vinegar* 2 tbsp sugarfor the sushi ingredient* 1 bell pepper (orange or red)* 1 medium cucumber* 2 long carrot* 1/4 of a red cabbage* 1/2 of a red onion* 3 dried seaweed
Kappa Maki
Ingredients :
4 inches sheets of nori (dried seaweed), cut half4 cups sushi rice2 Japanese cucumber, cut into long sticks
Soba Salad with Grilled Eggplant and Tomato
Ingredients :
1 medium eggplant, cut lengthwise into 1-inch slicesCoarse salt2 tablespoons safflower oil, plus more for brushing1 medium tomato, halved8 ounces soba noodles3 scallions, thinly sliced¼ cup soy sauce¼ cup fresh lemon juice (from 1 to 2 lemons)2 teaspoons toasted sesame oil¼ cup coarsely chopped cilantro
Vegetarian Chirashi Sushi recipes
Ingredients :
1 small carrot, julienned (sliced into thin sticks)1 thumb size ginger, peeled and julienned2 tbsp vegetable oil½ tsp toasted sesame oil1 tsp sesame seeds1 cup shiitake mushrooms, chopped bite size2 tsp soy sauce1 tsp sake½ tsp granulated sugar1 plum tomato, sliced bite size1 tbsp white or mixed miso paste1 tbsp extra virgin olive oil½ cup baby spinach, finely chopped2 scallions, finely sliced on the bias3 tbsp rice vinegar4 cup Japanese rice, cookedshredded nori