Vegan Sticky Miso Eggplant Donburi Bowls
with String Pea & Cucumber Salad
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
Donburi about it, we’ve got your next delicious vegan meal covered! Derived from the traditional Japanese rice bowl, it’s built on warm white rice fluffed with edamame for nibbles of green protein. To create contrast, a crisp salad of string peas and cucumbers laced with tamari vinaigrette sits nicely on top. You’ll really want to stick around when you see what happens to eggplant when hit with a sticky miso, sweet soy and lime glaze.
We will send you:
- 100g String peas (sugar snap peas or snow peas)
- 3 Cucumbers
- 1 Lime
- 1 Eggplant
- 45ml Creamy, Thick Tamari & Garlic vinaigrette
- 150g Edamame (or green peas)
- 160g White rice
- 20g White miso paste
- 60ml Sweet soy sauce
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
3 g
Sodium
1550 mg
Total Carb
137 g
Sugars
41 g
Protein
23 g
Fibre
21 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the edamame. Fluff the rice.
Mise en place
Meanwhile, medium-dice the eggplant. Juice the lime. In a small bowl, make the sauce by combining the miso and 2 tbsp hot water (double for 4 portions). Add the soy sauce and lime juice (start with ½); stir well.
Sauté & glaze the eggplant
In a large pan, heat a drizzle of oil on medium-high. Add the eggplant and sauté, adding ⅔ of the spices and S&P halfway, 8 to 9 min., until browned and tender. Add the sauce and cook, stirring frequently, 1 to 2 min., until glazed.
Make the salad
Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod crosswise. Halve the cucumbers lengthwise; thinly slice crosswise. In a medium bowl, combine the string peas, cucumbers, vinaigrette, remaining spices and S&P.
Plate your dish
Divide the rice between your bowls. Top with the eggplant and salad. Bon appétit!
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