Vegetarian Japanese Pan Noodles from SweetPhi
¼ cup soy sauce¼ cup hoisin sauce¼ cup water1 teaspoon fresh ginger, finely minced1-2 teaspoons vegetable oil1 cup shiitake mushrooms, sliced1 cup broccoli, cut into small florets¼ cup shredded carrots (about ½ of a large carrot)1 (9 oz.) package fresh Japanese udon noodles½ cup Asian bean sprouts for topping, optional1 green onion, finely sliced for topping, optional1 teaspoon black sesame seeds for topping, optionalFor the crispy tofu:⅓ block of extra firm tofu (about 5 oz) cut into 1 inch cubes1 tablespoon corn starch1 teaspoon vegetable oil
Grilled Cabbage Cemitas
1/2 medium green cabbage (1 pound), cut through the core into 1 1/2-inch wedges1/2 medium red cabbage (1 pound), cut through the core into 1 1/2-inch wedges1/4 cup extra-virgin olive oil, plus more for brushing2 large garlic cloves, minced1/2 teaspoon cumin seedsKosher salt4 cemita buns, kaiser rolls or hoagie rolls, split1 Hass avocado, halved and pitted1 cup shredded fresh mozzarella (4 ounces)1/2 cup lightly packed cilantro leavesHot sauce, for serving
Sticky miso aubergine traybake
2 aubergines, halved lengthways2 tsp sesame oil1 ½ tbsp white miso1 tbsp mirin½ tbsp honey250g pouch cooked brown rice2 tsp sesame seeds2 spring onions, finely sliced
Stewy Miso Eggplant and Potatoes
3 Tbsp. vegetable oil4 scallions, white and pale green and dark green parts separated, thinly sliced on a diagonal6 garlic cloves, finely chopped1 1" piece ginger, peeled, finely chopped⅓ cup white miso1 Tbsp. soy sauce1 Tbsp. unseasoned rice vinegar1 tsp. honey2 large Yukon Gold potatoes (about 1 lb.), peeled, halved lengthwise, sliced crosswise ¼" thick3 medium Japanese or Chinese eggplants (about 1 lb.), quartered lengthwise, cut crosswise into 3"-long piecesKosher saltCrushed unsalted roasted peanuts (for serving)
I-Can't-Believe-It's-Vegetarian Ramen
4 garlic cloves, thinly sliced¼ cup plus 2 Tbsp. vegetable oil1 Tbsp. black or white sesame seeds1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakesKosher salt4 scallions1 2" piece ginger, peeled, thinly sliced2 Tbsp. tomato paste8 dried shiitake mushrooms1 4x3" piece dried kombu3 Tbsp. unsalted butter, cut into pieces1 Tbsp. low-sodium soy sauce4 baby bok choy (about 12 oz. total), quartered lengthwise4 5-oz. packages fresh ramen noodlesJammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand.
Vegetarian Quinoa Sushi Rolls
1 1/2 cups red quinoa2 tablespoons rice vinegar1/4 cup plus 1 teaspoon shoyu4 teaspoons brown rice syrup3 tablespoons gochujang (Korean red chile paste)One 14-ounce package extra-firm tofu, drained and pressed dry1 avocadoJuice of 1 lime1 English cucumber6 nori sheets2 tablespoons black sesame seeds