Asian Miso-Wok
A quick and healthy Asian recipe for when you’re short in time? This is the perfect gluten-free, vegan dish for cold days. Ready in only half an hour it is super simple to prepare.
This light dish is made with cauliflower, zucchini and some kefe. The quantity serves four and is ideal to meal prep for your next days lunch. If you feel like adding some protein, go for some tofu or chickpeas. These ingredients work really well with this recipe.
Prep time: 10 Minutes
Cooking time: 30 Minutes
4 portions
Ingredients
½ cauliflower, cut into bitesize pieces
1 red onion, diced
½ eggplant, diced
½ zucchini, diced
1 handful kefe, cut in half
1 handful sprouts
1 cup basmati rice
400ml Coconut milk
1 tablespoons Miso paste
1 tablespoons Tamari (or gluten free soy sauce)
2 tablespoons Cashew butter
½ Lime
Cilantro
Chili flakes
Peanuts
Salt
Pepper
Olive oil
How to
Chop the veggies.
Add olive oil to wok pan and roast onions for a few minutes over medium heat.
Add the cauliflower and sauté for 10 minutes over medium heat. Season with salt and pepper.
Add the rest of the vegetables and fry for about 5 minutes.
Pour in the coconut milk, miso paste, tamari, cashew butter and lime juice. Simmer for 15 minutes.
In the meantime, cook the basmati rice.
When ready, serve rice and veggies. Top with cilantro, chili flakes and peanuts.