Vegan Japanese Meal Prep
Cook time: 1 hour | Makes 5 servings
Ingredients:
1 cup of black rice
3 cups of white rice
1 bag of edamame, shelled
1/2 cup dried wakame
5 carrots
2 sweet potatoes
1 red onion
2 cups of brussel sprouts
2 packs of enoki mushrooms
1 can of avocado spray
3-4 tbsp sesame oil
5 tbsp tamari or coconut aminos
2 tbsp lakanto sugar or coconut sugar
3 tbsp cooking sake
3 tbsp mirin
2 tbsp maple syrup or agave
2 tbsp white miso paste
1 tbsp rice wine vinegar
1 tbsp garlic powder
1 tsp red chili flakes
Purple rice
1 cup black rice
3 cups white rice
4 cups water
Cook in the instant pot or rice pot as you normally would cook rice.
Wakame Edamame
1 bag of edamame, shelled
½ cup of dry wakame, rehydrated
1 tbsp sesame oil
1 tsp gochugaru
1 tbsp tamari
Sesame seeds to garnish
Coat the edamame in sesame oil and air fry at 350 for 15 minutes, shaking halfway through. Once it’s done, add gochugaru, tamari, rehydrated wakame, and sesame seeds then mix thoroughly.
Kinpira carrots
5 carrots, julienned
2 tbsp sesame oil
2 tbsp tamari
1 tbsp mirin
1 tbsp sake
1 tbsp sugar (I used Lakanto)
Red chili flakes
Sesame seeds to garnish
Add sesame oil to a pan on medium heat, then add your carrots and saute for 5 minutes until softened. Lastly, add tamari, mirin, sake, sugar, and red chili flakes and mix everything around then allow the liquid to evaporate before removing the carrots from the heat. Garnish with sesame seeds.
Miso-maple glazed root vegetables
2 sweet potatoes, cubed
1 red onion, cubed
2 cups of brussel sprouts, quartered
Avocado oil spray
2 tbsp white miso paste
2 tbsp maple syrup
1 tbsp tahini
1 tbsp garlic powder
2 tbsp warm water
Preheat the oven at 400 degrees then bake your vegetables for 30 minutes. In the meantime, mix together the miso paste, tahini, maple syrup, garlic powder, and water until it is smooth and well-incorporated. Remove the vegetables from the oven and evenly coat them with the miso maple dressing.
Nametake mushrooms
2 packs of enoki mushrooms
2 tbsp tamari
2 tbsp mirin
2 tbsp sake
1 tbsp rice wine vinegar
1 tbsp coconut sugar or Lakanto sugar
Cut the dirty bottom of the enoki mushrooms off and cut the remainder into 3 even sections. To a pan on medium heat, add your enoki mushrooms and all other ingredients then saute everything until the sugar has dissolved and the mushrooms have softened (~5 minutes). Remove from heat and place in a jar with the liquid.