Vegan DELIGHTS
‘PROTEIN-PACKED CHICKPEA “TOFU” HAS TONS OF FLAVOUR AND A SILKY TEXTURE ENCASED IN CRISPY GORGEOUSNESS. EVEN MEAT-EATERS WILL WANT TO TRY THIS!’
MISO VEGETABLES WITH POUNDED RICE SALAD
SERVES 4 PREP + COOK TIME: 30 MIN
FOR THE POUNDED RICE SALAD
• ¼ cup (55 g) sushi rice
• 1 large (350 g) yellow sweet pepper, sliced finely
• 1 large (350 g) red sweet pepper, sliced finely
• ½ cup loosely packed coriander leaves
• ½ cup loosely packed mint leaves
• 1 cup (100 g) bean sprouts
• 2 tbsp sesame seeds, toasted
FOR THE MISO SAUCE
• ¼ cup (60 g) white miso• ¼ cup (60 ml) rice vinegar• 1 tbsp honey• 1 tsp finely chopped pickled ginger• 1 tbsp pickled ginger juice• ½ tsp dried chilli flakes• 2 tbsp sesame oil• 4 king brown mushrooms, trimmed, quartered lengthways• 170 g asparagus, trimmed, halved lengthways• 6 green onions, trimmed, sliced thinly• 400 g enoki mushrooms, trimmed
