Vegetarian Quinoa Sushi
* 4 nori sushi sheet* 1/2 cucumber* 2 carrot* 1 avocado* 1 cup cooked quinoa
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
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.
Mushroom Stroganoff with Creamy Miso Pasta
10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK1 cup cashews2.75 cups water, divided2 tablespoons olive oil1 pound portobello mushrooms, quartered1 medium onion, chopped2 cloves garlic, minced3 tablespoons all-purpose flour2 tablespoons Miso Paste-Mellow White MO2 teaspoons Dijon mustardsalt to taste
Seared Squash and Halloumi Burgers
2 medium summer squashKosher salt1 6–8-oz. package Halloumi cheese2–3 Tbsp. extra-virgin olive oil1 garlic clove, finely grated¼ cup sliced pickled jalapeños, plus 1 Tbsp. pickle juice1 tsp. honeyFreshly ground black pepper4 hamburger buns⅓ cup basil leaves
Vegetarian Nori Miso
2 (32 fluid ounce) containers vegetable broth32 fluid ounces water2 egg whites1.5 cups miso paste2 tablespoons ginger paste1 tablespoon sesame oil2 cups edamame (green soybeans)2 cups shiitake mushrooms, thinly sliced0.66666668653488 cup chopped spring onions1 clove garlic, minced1 teaspoon soy sauce1.5 cups cubed firm tofu1 teaspoon cayenne pepper0.66666668653488 cup crumbled dried nori (seaweed)2 tablespoons white sugar