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Miso aubergine with loaded veg rice
Miso paste brings a deeply savoury, ‘umami’ flavour, and here we’ve combined it with ginger and soy to transform roast aubergine. Served on a bed of rice loaded with pepper, baby corn, mangetout, spring onion and pak choi, it’s a super-filling flavour bomb.
Plants 6
SWK: Source of protein
SWK: High fibre
highly rated
Serving size
Ingredients
- 80g mangetout
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 140g basmati rice
- 1 pepper
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 aubergine
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g baby corn
- 4cm fresh ginger
- 4 spring onion
- 2 pak choi
Nutritional Information
Calories: 372
Protein: 15g
Carbs: 76g
Fat: 2.6g
Ingredients
- 8cm fresh ginger
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 280g basmati rice
- 2 pepper
- 160g baby corn
- 160g mangetout
- 8 spring onion
- 2 pak choi
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 aubergine
Nutritional Information
Calories: 360
Protein: 13g
Carbs: 75g
Fat: 2.5g
Miso aubergine with loaded veg rice
Miso paste brings a deeply savoury, ‘umami’ flavour, and here we’ve combined it with ginger and soy to transform roast aubergine. Served on a bed of rice loaded with pepper, baby corn, mangetout, spring onion and pak choi, it’s a super-filling flavour bomb.
Cook time:
40 mins
Cuisine:
Japanese
Food group:
Vegan
Allergens: Celery, Soya
Cooking Instructions
Prep the aubergines
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Halve the aubergines lengthways, then score a diamond pattern into the cut sides, taking care not to slice all the way through to the skin.
Make your miso sauce
- Finely grate the ginger.
- In a small bowl, mix together the ginger, miso paste, tamari and vinegar. Spoon half the sauce over the cut sides of the aubergines.
- Put the aubergines cut-sides up on a baking tray lined with baking paper, spritz with cooking spray and bake for 25-30 mins.
Boil the rice
- At the same time, cook the rice in boiling water for 10-12 mins, then drain.
Time to fry!
- Meanwhile, deseed the peppers and dice into 2cm squares. Cut the baby corn into thirds, and halve the mangetout. Chop two-thirds of the spring onions into 2cm pieces, then thinly slice the rest and set aside. Trim the pak choi and cut into bite-size pieces.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Cook the peppers, baby corn, mangetout and chopped spring onions for 5 mins.
- Add the pak choi and cook for 2 mins, then stir in the remaining miso sauce and the cooked rice.
- Crumble half the stock cube into the rice mix, pour in 100ml water (use all the stock and 150ml water for 4 portions) and stir well, then cook for 2 mins.
Bring everything together
- Top the loaded veg rice with the baked aubergine halves and scatter over the thinly sliced spring onions to serve.