It’s a common misconception that it’s better to steer clear from vegetarian/ vegan options in restaurants for fear of them being too boring, but that can all change if a little care and attention is paid to your ingredients. This can start in the comfort of your own kitchen!
Tapping into my ever-growing love for Asian cuisine, this was my first time cooking with miso and, let me tell you, it will not be the last!
Ingredients (Serves 2)
- 120g Uncooked Brown Rice
- 200g Chestnut Mushrooms, sliced
- 150g Sweetheart Cabbage, ribboned
- 2 Spring Onions, finely sliced
- 1 Fresh Red Chilli, deseeded and finely sliced
- 1 handful of Fresh Coriander, chopped
- 2 tsp Sesame Seeds
- 1 Carrot, peeled into ribbons
- 0.5 Cucumber, peeled into ribbons
- 0.5 White Onion, thinly sliced
- 1 tsp Salt
- 1 tsp Sugar
- 6 tsp White Wine Vinegar/ Rice Wine Vinegar
- Aubergine Marinade
- 1 medium Aubergine
- 2 tsp White Miso Paste
- 1 tsp Runny Honey (You can substitute this for a vegan alternative!)
- 0.5 tbsp Soy Sauce
- 0.5 tsp Sesame Oil
- 1.5 tbsp Mirin
- 2 Garlic Cloves, peeled and crushed
- 1 finger-sized piece of Ginger, peeled and grated
- 1 tbsp Water
- Preheat oven to 180 degrees (fan oven).
- Halve aubergine lengthways and score flesh diagonally (do not cut through the skin!).
- Mix all marinade ingredients together to form a smooth paste.
- Lie aubergines on a greaseproof-lines baking tray and brush with marinade paste.
- Roast in the oven for 45 mins, or until soft and golden.
- Cook the rice in boiling salted water, as per pack instructions.
- Prepare pickle vegetables and mix in a bowl with sugar, salt and vinegar. Leave in the fridge until needed and squeeze excess liquid out before serving.
- When aubergine is almost ready, chop and stir-fry mushrooms and cabbage with a little extra soy sauce and mirin (to taste!).
- In last 5 mins of roasting, top aubergines with sesame seeds and return to oven.
- Assemble dish and garnish with chillies, coriander and spring onions!
I would love to hear what you think of the recipe or if you give the recipe a go!
“Food is our common ground, a universal experience.” – James Beard