Vegan Spicy Miso Pasta
Vegan spicy miso pasta is a delicious Asian-Italian fusion dish that blends multiple umami-heavy flavours into one bowl of deliciousness. Mushrooms and courgettes are smothered in a rich, creamy sauce enriched with miso and maple syrup to create a funky dish with a perfect taste balance.
Follow the recipe at:
Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
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***RECIPE, SERVES TWO***
1 medium-large crown of broccoli (about 12 oz, 340g)
3-4 garlic cloves
1 small thumb of ginger (about the same amount as the garlic)
1/2 a small fresh chili (or throw the whole thing in)
1 cup water or stock or reserved broccoli water (see below)
1/2 teaspoon onion powder
1/4 cup (60mL) soy sauce
1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey)
2 teaspoons mustard
2-3 tablespoons Marmite (or oyster sauce)
1-2 teaspoons toasted sesame oil
2-3 tablespoons cornstarch (or any refined starch)
pepper
MSG to taste (salt would be fine)
any cooking oil
sesame seeds for garnish (very optional)
1 cup (200g) white rice (dry)
Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.
(Or make your rice however you want — there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.)
While you're getting the rice going, peel and chop the garlic and ginger with the chili.
Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)
While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage.
If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.
Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.
While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry.
Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.
Vegetarian Yakisoba Noodles Recipe TO MAKE TODAY!
LEARN HOW TO MAKE AN EASY JAPANESE STYLE VEGAN YAKISOBA NOODLES STIR FRY RECIPE!
LAY HO MA! Okay, so I've been planning on filming a vegan yakisoba episode for quite a while now and because of closures its been a challenge for me to find good soba noodles so I had to make do with the Japanese udon noodles I already have in my pantry. So technically, this is a yaki-udon recipe - don't hate me :) Join me in this episode and learn how to make a Japanese vegan yakisoba (or yakiudon) recipe that's not only delicious but super easy as always. Let's begin.
Ingredients:
175g extra firm tofu
pinch of salt and pepper
1 piece garlic
1 stick green onion
1/4lb button mushrooms
1/4 carrot
3 large leaves nappa cabbage
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 tbsp ketchup
1 bundle udon noodles (ideally soba noodles)
drizzle of olive oil
small bunch bean sprouts
1/2 tbsp white sesame seeds
(optional hot sauce here -
Directions:
1. Pre-heat the oven to 375F
2. Pat dry the extra firm tofu with a paper towel, then slice into slices
3. Spread the tofu onto a baking tray lined with parchment paper. Season with salt and pepper and bake in the oven for 25min
4. Finely slice the garlic. Finely chop the green onion keeping the green and white part separate
5. Half the mushrooms. Finely chop the carrot into matchsticks. Roughly chop the Napa cabbage
6. Bring a saucepan of water to boil for the noodles
7. Prep the sauce in a small bowl by combining the soy sauce, rice vinegar, sesame oil, and ketchup
8. Boil the udon noodles for half the time of package instructions (in this case, 4min). Strain out the water keeping 1/2 cup of cooking water (not necessary if using a non stick pan)
9. When the tofu is done, heat up a sauté pan on medium high heat. Add a drizzle of olive oil
10. Add the white parts of the green onion and garlic. Then, add the nappa cabbage and sauté for 2min
11. Add the mushrooms, carrots, about 1/2 of the tofu and sauté for 1 min
12. Add the noodles, sauce, the reserved cooking water, and the bean sprouts
13. Sauté for a few minutes until the sauce is absorbed by the noodles
14. Plate and garnish with the green onion and white sesame seeds (and optional homemade hot sauce on the side)
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Miso Tahini Sauce For Rice Cakes, Ramen or Pasta | Cooking Vlog
Miso Tahini Sauce For Rice Cakes or Pasta | Cooking Vlog
I finally found the perfect miso sauce for pasta or rice cakes. I have tried so many miso sauce variations and they resulted in a salty mix I just could not get into. This one changed my mind and thankfully now I have a use for all the miso I have stocked up.
Miso Tahini Sauce
2 T Miso
2 T Soy Sauce
1 1/2 T Tahini
1 T Dark Brown Sugar
1 t black vinegar
1 t sriracha
Sauté vegetables (I had broccoli and mushrooms)
Saute protein (I used pork steak cubed and double sautéed)
Follow along in the video for instructions
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#misopasta #misopaste #miso #ricecakes #misoricecakes #tahini #glutenree #ramen
MISO CREAM PASTA RECIPE/ VEGAN JAPANESE FOOD RECIPE / In 15mins!/ mushroom lover! Try this!/ヴィーガンパスタ
VEGAN MISO CREAM PASTA RECIPE!!!! Thick, creamy and flavorful mushroom miso cream sauce will satisfy you for sure!! this vegan miso pasta recipe will take you only 15mins , so please give it a try for the weekday dinner!
There are more than 170 Japanese home cooking recipe on my web! Please go and check them out!
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RECIPE
-MISO CREAM PASTA RECIPE
-My favorite CHICKEN SOUP RECIPE
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CREAMY VEGAN PASTA RECIPES ‣‣ 2 quick & easy dinner ideas
We're making two vegan pasta recipes today, both with delicious vegan cream sauces. First up we have a vegan mushroom stroganoff, and then we're making a vegan cacio e pepe pasta. Both of these recipes are great for vegan meal prep, they can be enjoyed as a quick dinner recipe and they taste delicious!
☆ VEGAN MUSHROOM STROGANOFF:
☆ VEGAN CACIO E PEPE:
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PRODUCTS MENTIONED:
Banza Chickpea Pasta:
Nutritional Yeast:
Quinoa Flour:
Vitamix Blender:
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3 FREE SMOOTHIES: daily-harvest.com
15% OFF MATCHA POWDER: simplyquinoa.com/matcha15
20% OFF VEGAN PROTEIN BARS: squareorganics.com
15% OFF ADAPTOGEN POWDERS: rootandbones.com
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